Chocolate Brownie Pie

A delicious and rich chocolate crust with a ultra chocolatey crinkle brownie filling, loaded with chocolate chips!

This dessert is the definition of ‘death by chocolate’ – Haha!

This updated brownie pie features my popular ‘Vegan Crinkle Brownie’, baked into the most delicious crust.

This pie is a chocolate lovers dream. Cram packed with decedent chocolate and indulging flavours, this will be a dessert you’ll want to keep making (and non-stop eating).

How do you make a brownie tart?

You’ll want to make and prepare a pie/tart crust first.
Mix together flour, cocoa powder, maple syrup and melted coconut oil in a bowl until a dough is formed then press it into a lightly greased fluted tart tin. Bake for 8-9 minutes and remove before filling with brownie batter.

The crust has a crumbly texture which resembles shortbread. It’s a great optional for this easy dessert.

TIP- This brownie pie can be topped with nuts if you’d like added crunch or a drizzle of caramel sauce. It’s also divine paired with dairy-free cream or ice-cream.

Preparation: 10 minutes

Baking time: 20-25

Serves: 10+

Level: Medium

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Ingredients for the base

220g of plain flour
40g of cocoa powder
2 tablespoons of maple syrup
120g of coconut oil (melted)

Ingredients for the brownie

80g of coconut oil
155g of dairy-free chocolate
100ml of chickpea brine (aquafaba)
120g of caster sugar
120g of plain flour
10g of cocoa powder
1/2 teaspoon of baking powder
1/4 teaspoon of bicarbonate of soda
100g of dairy-free chocolate chips

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Method (crust)

1. Preheat your oven to 180 degrees c fan and lightly grease a 9inch / 23cm loose base fluted tart tin with coconut oil.

2. In a mixing bowl, combine the flour, cocoa powder, maple syrup and melted coconut oil.

Mix and bring together with your hands until a dough forms.

3. Press the dough into the greased tin, prick the base with a fork and pop into the oven to partially bake for 8 minutes to partially bake.

Remove from the oven and set aside.

Keep the oven at 180 degrees c.

Method (brownie filing)

1. Add the aquafaba into a large mixing bowl and whip up until frothy. This will take around 5 minutes on high speed if using a stand mixer with a balloon whisk attachment / electric hand whisk.

I use a Kitchenaid Stand Mixer.

2. In a small saucepan, add in the coconut oil and chocolate, over low heat, stir, melt together then set aside to cool slightly.

3. Add in the sugar into the aquafaba a little at a time whilst the mixer is still whipping. After around 5 minutes with the sugar incorporating, the mixture should turn thick and glossy. Pour in the cooled down melted chocolate mixture and whip to incorporate.

4. Sift in the flour, cocoa powder, baking powder, bicarbonate of soda. Mix until fully combined, then fold in the chocolate chips.

5. Pour the brownie batter onto the crust and spread / level off with an offset spatula or spoon, making sure to get into the edges of the crust.

Place into the middle of the oven and bake for 30 minutes.

Once baked, remove from the oven and tap the tin gently on the worktop. This will help the brownie set. I tend to fin the brownie can be quite

TIP- You’ll need to allow the pie to cool fully before removing it from the tart tin and slicing.

If you take it out of the tin before it’s cool, it will be very crumbly.

My TOP serving suggestion for these brownie is to allow them to cool fully in the tin, then place the tin in the fridge for an hour before slicing and serving. It binds the brownie together and makes it ultra fudgy.

To store:

Store in a sealed container in the fridge. It’ll firm in the fridge due to the coconut oil, so allow it to stand at room temperature and 30 minutes before serving.

Best eaten within 3-4 days of making.