Brownie fudge pie

Brownie fudge pie

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(25 ratings)

Prep: 40 mins Cook: 50 mins Plus chilling


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

  • Freeze up to 2 months

Nutrition: per serving

  • kcal639
  • fat38g
  • saturates19g
  • carbs71g
  • sugars46g
  • fibre2g
  • protein7g
  • salt0.54g
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  • 175g plain flour
  • 85g butter, chopped into pieces



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp icing sugar
  • 1 tsp ground cinnamon
  • 3 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 300g light brown muscovado sugar
  • 1 tsp vanilla extract
  • 175g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g plain flour
  • 50g cocoa, plus extra to serve
  • 50g macadamia nuts, chopped
  • 50g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • ice cream to serve


  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.

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Comments, questions and tips

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missflops's picture
7th Mar, 2020
Absolutely delicious. If you love chocolate, then you will be in hog heaven, and if you’re not so keen, then this will definitely convert you! Beautifully crisp and light pastry. I made this and then froze it for a couple of months. Freezes brilliantly. Defrosted and then reheated for about 20 minutes. Perfect make ahead pudding. Highly recommend. Only thing I did differently was to swap the macadamia nuts for pecans.
17th Aug, 2019
I have alot of leftover brownie filling. What can I do with it??
30th May, 2016
Oops, can't seem to add th e stars, I would give it 5.
30th May, 2016
The pastry case broke into pieces when I took it out of the oven. I poured the filling into a lined rectangular tin and cooked it five minutes less. Served it warm, cut into squares, with ice cream and a little coffee liqueur. Absolutely delicious! Going to make it again and just ignore the pastry case.
Saize's picture
3rd Dec, 2015
Lovely chocolaty desert. Loved by all.
aromaticum's picture
3rd Apr, 2015
This worked out well. Really good when eaten worm and with ice cream. Heavy stuff though!
23rd Nov, 2014
Really delicious. Used cashew nuts instead of macadamia but otherwise followed the recipe and it was lovely.
12th Oct, 2014
Great dessert - very rich and would probably serve 9/10 people adequately. Didn't add the nuts as I'm not keen & I grated the dark chocolate as I wasn't sure about the chunky texture if chopped...worked a treat. Rich and squidgy in the centre.
2nd May, 2013
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
9th Aug, 2013
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


19th Feb, 2014
I followed the cooking time exactly but it turned out VERY runny. Delicious nethertheless but it would be good to know where it went wrong as I'd like to make it again. I beat the mixture for quite some time but it did not become a "mousse-like texture". Could this be the issue? How long did others beat the mixture for?
goodfoodteam's picture
28th Feb, 2014
Hi there, thanks for your question and sorry to hear the pie didn't turn out quite right. It does sound like you may not have beaten it for long enough. It will take a good few minutes with electric beaters, about 4-5 mins. Hope it turns out better next time.
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