- 450g light brown soft sugar
- 250g salted butter, softened
- 3 tbsp vanilla paste
- 450g self-raising flour
- 150g dark chocolate chips
- 3 tbsp milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
For the brownie
- 450g good quality dark chocolate (70%), chopped into chunks
Chocolate ganache is a combination of chocolate and double cream. It's simple to…
- 330g salted butter, softened
Butter is a dairy product made from separating whole milk or cream into fat and…
- 6 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 500g golden caster sugar
- 225g plain flour
- 1l vanilla ice cream, to serve
- 1 tsp cocoa powder, to serve
You will also need
- 30x40x4cm tin, greased if not non stick
First, make the cookie dough by beating the sugar and butter in a stand mixer until light and fluffy. Add the vanilla paste and beat again until well combined. Tip in the flour and beat slowly until coming together. Once a dough has formed, tip in the chocolate chips and beat again until all the flour is incorporated, then add the milk and mix until combined. Turn out into a disc, wrap in cling film and leave to chill in the fridge while you make the brownie. If you’re getting ahead, leave in the fridge overnight (maturing it will make the cookie even tastier).
Next, make the brownie. Fill a saucepan a quarter full with hot water and sit a bowl on top so it doesn’t touch the water. Add the chocolate and softened butter and put over a low heat. Stir every now and again until melted evenly.
Remove the bowl from the pan and leave to cool a little. Meanwhile, heat oven to 180C/160C fan/gas 4 and remove the cookie dough from the fridge. Cut off and set aside 150g of the cookie dough.
Line the base of your pan with the slightly chilled cookie dough (if making in advance, bring it up to temperature a little before doing this, so it is easier to handle). Press the cookie dough into the base and up the sides of the pan, lining it like a pastry tart case. There’s no need to do this neatly, as once it bakes it will all spread and puff up slightly. Bake in the oven for 15 mins.
While the cookie dough is baking, whisk the eggs and sugar together for the brownie until pale and foamy. Pour the cooled melted chocolate and butter mix over and fold together until well mixed. Finally, fold in the flour until well incorporated.
Remove the cookie base from the oven. Use the back of a spatula or spoon to push it down and back up the sides. Pour over the brownie mixture and return to the oven for 30 mins.
Meanwhile, roll the 150g reserved cookie dough into cherry-tomato-sized balls. You should get about 24. Place, finger-width apart, on one or more large baking sheets lined with baking parchment. In the final 10 mins of the pie baking, bake the cookie balls for 5-8 mins or until golden and cooked through. Set aside to cool.
Remove the pie from the oven and leave to cool in the pan for a few mins before serving. The middle should have a molten, slightly runny centre and the edges should be chewy and crispy. Pile balls of vanilla ice cream in the middle of the pie and top with the mini cookies and a dusting of cocoa powder. Take to the table and dig in.
Will keep for up to three daysThe pie will keep for up to three days if well wrapped. Warm through for 10 mins before serving.
Bake in a large shallow dishThis is best baked in a large shallow dish, that will conduct heat well (not ceramic). A large ovenproof frying pan or even a baking tray will do the job, but we found a paella pan best in testing. You can buy one online.