I got this idea for a Brownie Pie from a website that sells cake pans. Basically the pie is a brownie base that is covered with some chocolate custard(or pudding in the USA). I tried the recipe on that site and the resultant ‘pudding’ was distastrous, to say the least. So for my Brownie Pie I have made a different type of pudding, but it tastes very good and spreads well to cover the brownie to a nice thickness.
The recipe is quite straightforward, though with quite a few steps. The tricky part is making the custard/pudding, since you have to whisk the mixture constantly to ensure that no lumps occur.
I used a 23cm/9 in round springform pan to bake the brownie, rather than the more usualy square tin.
Then I let it cool and tranferred it to a plate ready to receive the custard/pudding.
For decoration I sprinkled some mini chocolate chips and some mini marshmallows on the top and then drizzled a little caramel sauce over as well.
Certainly it looked very good and those who ate it enjoyed it immensely. I had just a small taste, once I had delivered it to where it was going, and must say it was great.
For the Brownie Base:
- 200g(1 cup) caster sugar(or granulated)
- 65g(1/2 cup)plain flour
- 40g(1/3 cup) cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 medium eggs(large in USA)
- 60ml water
- 120ml(1/2 cup) vegetable oil, or margarine, or butter melted.(I used coconut oil)
- 1 tsp vanilla extract
- 200g(1 cup) dark chocolate chips
For the Chocolate Pudding/Custard:
- 150g(3/4 cup) Caster Sugar(or granulated)
- 2 1/2 tbsp cornflour
- 25g(1/4 cup) cocoa powder
- 1/4 tsp salt
- 3 medium egg yolks(large in USA)
- 90g (3 oz)dark chocolate, chopped finely
- 80ml(1/3 cup) milk in one container( I used semi skimmed)
- 320ml(1 1/3 cup) milk in another container( I used semi skimmed)
- 80ml(1/3 cup) double or heavy cream
- 14g(1 tbsp)butter, cubed
- 1 tsp vanilla extract
For the topping:
- 45g(1 cup) mini marshallows(you may not need them all)
- 100g(1 cup) mini chocolate chips(you may not need them all)
- 45ml(3 tbsp) warmed caramel sauce for drizzling.
- Preheat the oven to 180C/160C Fan/350F.
- Grease and line the base and sides of a 23cm/9 in springform pan.
- Place all the ingredients for the brownie, except the chocolate chips, into a large bowl.
- Then mix together until fully combined.
- Add the chocolate chips and stir in to mix throughout.
- Pour the mixture into the cake tin and ensure that it is spread evenly.
- Bake in the oven for 20 mins.
- Remove from the oven and allow to cool in the tin before releasing and placing on a plate
- In a large bowl place the caster sugar and sift the cocoa powder and cornflour on the top, to remove any lumps in those items.
- Add the salt and mix in.
- Add 80ml of milk and the egg yolks into the dry ingredients and whisk together until all in combined and is smooth.
- Place the remaining milk and cream into a saucepan and heat on a medium heat until it begins to simmer.
- Slowly pour the milk mixture, whisking all the time, into the cocoa mixture. Go slowly with the hot milk at first and then you can go more quickly. Make sure to whisk constantly until the milk is all combined with the cocoa mixture.
- Pour the mixture back in the saucepan and return to a medium to low heat, whisking constantly to ensure no lumps appear. Continue to heat until the mixture begins to bubble(you can turn the heat down at this stage) and keep whisking until the mixture thickens well. The longer you cook the thicker it will become.
- Remove from the heat and pass the mixture through a sieve(into a bowl) to remove any lumps that may have appeared.
- Add the vanilla extract, mini chocolate chips and the cubed butter and stir until all is melted and combined into a smooth custard.
- Cover the surface of the custar with plastic wrap, pushing in onto the surface to avoid a film for forming. Allow the custard to cool completely.
- When the custard has cooled completely spread it evenly onto the brownie.
- Sprinkle the mini chocolate chips and the marshmallows on the top, pushing down slightly.
- Drizzle some caramel sauce over the top and the brownie pie is ready to serve, or refrigerate for later.