Brownie fudge pie

Brownie fudge pie

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(12 ratings)

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Cooking time

Prep: 40 mins Cook: 50 mins Plus chilling

Skill level

Easy

Servings

Serves 8

This gooey chocolate dessert is given a hint of spice with cinnamon in the pastry. It freezes well for an easy dinner party dessert

Nutrition and extra info

Additional info

  • Freeze up to 2 months
Nutrition info

Nutrition per serving

kcalories
639
protein
7g
carbs
71g
fat
38g
saturates
19g
fibre
2g
sugar
46g
salt
0.54g

Ingredients

  • 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 to serve

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Method

  1. Tip the flour, butter, icing sugar and cinnamon into a food processor and pulse to make crumbs. Add 2 1⁄2-3 tbsp water and pulse until it comes together. Wrap in cling film and chill for 20 mins.
  2. Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use to line a deep 23cm loose-based tart tin. Leave the excess pastry overhanging the edges of the tin. Line with baking parchment, fill with baking beans and chill for 15 mins.
  3. Bake for 15 mins, remove the paper and beans, then bake 5 mins more until the pastry is crisp and pale golden.
  4. Beat the eggs and sugar together to create a mousse-like texture. Stir in the vanilla and melted butter, then fold in the flour and cocoa. Scatter the nuts and chocolate over the pastry case and pour the filling on top. Bake for 30 mins until firm with a slight wobble. Trim away the excess pastry and leave to cool. If freezing, wrap in cling film and foil. To defrost, unwrap and thaw.
  5. Serve at room temperature or warm, with a scoop of ice cream and dusting of cocoa.

Recipe from Good Food magazine, November 2011

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Comments

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schlogoat's picture
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Not sure what I did wrong here, the only thing I changed was using white chocolate in the base and no nuts. I had to cook it for so much longer that I got tired of cooking it and decided to make do with some runniness in the middle. The pastry case was also very hard after all that cooking. The parts of it that cooked well have a lovely squidget brownie texture.

daisytoxic2010's picture

The thing you did wrong is use white chocolate.... it's a bit like cooking brownies.... dark chocolate works in these kinds of recipes... :3

emilyharris04's picture
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Tastes amazing! Really easy. I followed the recipe exactly apart from using white chocolate instead of dark.

blondiee's picture

Absolutely delicious! Fairly simple to make and tastes ace! The pastry tastes great with that little hint of cinnamon and makes the calories worth while! Left it in the oven for exactly the required time but when i turned the oven off, i left it in there for a few more minute so it cooked just a little bit more as i didn't want it to be too runny. Will definitely be making again and especially loved the cinnamon pastry.

no1bakerrrrr's picture
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oh my this was LOVELY! I had bought a pastry case but it seemed way too shallow so I decided to make it myself using this recipe. the case was a lot of trouble as it didn't roll well and i could not shape it into the baking tin well and after that, turned out really strange as it had an air bubble the size of jupiter and then just crumbled so I decided to make the brownie itself and it was SPLENDID! I loved it and so did my family! definitely will be making again and maybe I will try making the case one more time!

no1bakerrrrr's picture
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oh my this was LOVELY! I had bought a pastry case but it seemed way too shallow so I decided to make it myself using this recipe. the case was a lot of trouble as it didn't roll well and i could not shape it into the baking tin well and after that, turned out really strange as it had an air bubble the size of jupiter and then just crumbled so I decided to make the brownie itself and it was SPLENDID! I loved it and so did my family! definitely will be making again and maybe I will try making the case one more time!

220972's picture
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I have now made this twice, not the most attractive of desserts but the taste certainly makes up for it. Everybody raved about it, i also missed out the nuts and replaced with white chocolate. If i was to make again i would serve it already sliced on the plate in order to make it look more attractive

gallyb's picture
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I used a pastry case and put chunks of white chocolate in before the filling, was delicious. However took 40 minutes in the oven not 30.

bevrea's picture
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simple and delicious, cinnamon pastry was lovely and took seconds in the processor left out nuts so doubled choc will def do again

sarahb1973's picture
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I used this recipe for brownies as didn't have time to make the pastry. the only changes I made to the filling was to use 100g of white chocolate instead of plain choc & nuts. They were very chewy and absolutely scummy.
I've got dessert course for NYE dinner party so plan to make this with pastry base.

katemarshall's picture
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I love the cinnamon in this recipe and the gooey middle in this pie is delicious.

hunt_l's picture
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lovely chocolatey taste with a soft chewy centre! went down really well at my dinner party - easy to do too!

heidipie1996's picture
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I wasn't overly impressed but maybe it was my spanish cocoa powder and chocolate, it was a bit too bitter instead of sweet. Would make it again using different ones and leave out the cinnamon as it was too much all together.

jacquelinesunflower's picture

Excellent Recipe and went down very well with the homemade cinnamon ice cream.

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