Brownie fudge pie

Prep: 40 mins
Cook: 50 mins
Brownie fudge pie

175g plain flour

85g butter, chopped into pieces

2 tbsp icing sugar

1 tsp ground cinnamon

3 large eggs

300g light brown muscovado sugar

1 tsp vanilla extract

175g butter, melted

50g plain flour

50g cocoa, plus extra to serve

50g macadamia nuts, chopped

50g dark chocolate, chopped

Ice cream or cream to serve

Add the flour, butter, icing sugar and cinnamon into a food processor and blitz until the mixture resembles breadcrumbs. Add 2- 3 tbsp water and pulse until the mixture is binded. Wrap in cling film and chill for 20 mins.

Heat oven to 160°fan/320°F/gas 4. Roll out the pastry on a lightly floured surface and then transfer to a deep 23cm loose-based tart tin. Leave the excess pastry overhanging the edges of the tin. Place baking parchment on top of the pastry, fill with baking beans and place in the fridge to chill for 15 minutes.

Remove from the fridge and bake for 15 mins, remove the paper and beans, and bake for a further 5 minutes until the pastry is crisp and pale golden in colour.

Beat the eggs and sugar together until the mixture resembles a mousse.

Stir in the vanilla and melted butter and then gently fold in the flour and cocoa.

Sprinkle the nuts and chocolate over the pastry case and pour the filling on top. Place in the oven to bake for 30 minutes until firm but still slightly wobbly. Trim away the excess pastry and set to one side to cool.

Serve warm with a scoop of ice-cream or a dollop of cream.

Preparation Time
40 minutes

Cooking Time
50 minutes

Main ingredients

Recipe Type
Cakes & Baking, Dessert, Entertaining, Family Dinners


Level of Difficulty

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