195gplain flour (all-purp flour)(1 ½ cups / 6.9oz)
85gicing sugar (powdered sugar)(3oz / ⅔ cup)
¼cupunsweetened cocoa(25g / 1oz)
¼cupalmond meal (almond flour)
115gunsalted butter, cubed and chilled (4oz)
1largeegg, cold
1teaspooncold water
FOR THE BROWNIE FILLING
85gunsalted butter(¾ stick / 3oz)
50gdark chocolate (50% cocoa solids)(¼ cup / 1.8oz)
3largeeggs, room temp
150gdark brown sugar (or muscovado sugar)(¾ cup, packed / 5.3oz)
150ggranulated white sugar(¾ cup / 5.3oz)
1teaspoonvanilla extract
65gplain flour (all-purp flour)(½ cup / 2.3oz)
50gdutch processed cocoa(½ cup / 1.8oz)
½teaspoonsalt
For best results, always weigh ingredients where a weight is provided
Instructions
MAKE THE PIE CRUST:Place the flour, icing sugar, almond meal and cocoa in the bowl of a food processor. Process a few seconds to distribute evenly.
Add the cubed cold butter and blitz until the mixture looks a bit like crumbs – there may be lentil or pea-sized pieces of butter left here and there and that’s perfect.
Add the egg and teaspoon of water and just pulse until the mixture starts forming large clumps. Don’t over-process.
Turn the dough out onto a clean surface and pull it together into a smooth ball with your hands (making sure not to handle it too much), then flatten slightly.
Place the dough between two sheets of baking paper and roll out to about 4mm (⅙ inch) thick, turning it often. If you need, you can peel back the paper and re-centre it on the dough again.
Peel off the top layer of paper, then lift it using the other sheet and flip it onto your pie dish. The dough may be quite soft, so be careful or if it’s feeling too soft to handle, just place it in the fridge for 10 minutes then continue.
Transfer to an 8 or 9-inch pie dish (base size), and press the sides down into the corners (don’t stretch the centre outwards). Trim a little of the overhang to remove large pieces and make it neat all the way round. Fold the top of the overhang over (towards the edge of the dish) all the way round, then use your thumb and fingers to crimp the edge into a scalloped design (this is optional, you can just crimp it with a fork or trim it to the pie dishes edge).
CHILL for 2 hours (or up to 3 days) – don’t skip it.
BLIND BAKE: Prick the base of the pie shell all over with a fork. Lay a sheet of baking paper into the pie shell and fill with rice or baking beans. Bake for 15 minutes. Remove the weights and paper and bake a further 2 minutes.
FOR THE BROWNIE:On the VERY LOWEST heat, melt the butter and chocolate together in a saucepan, stirring regularly. Remove from heat and set aside to cool slightly.
In a large bowl, use an electric beater to beat together the eggs and both sugars until lightened (about 30-45 seconds). Add the melted chocolate mixture and vanilla and mix through.
Sift over the flour, cocoa and salt and use a spatula to stir it through until just combined.
Pour the brownie batter into your pie crust and bake for 35-45 minutes (see notes) turning the tray halfway through. It’s cooked when a toothpick inserted will come out with some thick sticky crumbs on it not fluid batter - rub the batter off the toothpick and it should be very sticky.
Let it cool until just warm before, slicing, topping with ice cream and serving.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Baking time will depend on your oven and the type of pie dish you’re using. I find this bakes more quickly in a metal pan than a ceramic or glass pan.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.