I had the honour and privilege earlier this week to do a baking workshop with the apprentices at Jamie Oliver’s Fifteen Restaurant in London. I procrastinated for ages over what recipe to do with them, but after a quick visit ahead of the workshop and a few suggestions from the apprentices I went with my double chocolate brownie pie. A great recipe to do as it covers pastry as well as a simple brownie recipe, which also gave the apprentices the freedom to adapt the recipe with other flavours and make it their own.
It’s not exactly Michelin star cuisine or the daintiest tart from a French patisserie, but it’s bloody delicious and a complete treat. Serve warm with vanilla ice cream and don’t even bother thinking about the calories. Double Chocolate Brownie Pie – Makes one 8” pie or four individual pies. Ingredients For the pastry: 250g plain flour Pinch of salt 125g unsalted butter, cold & cubed 4-6 tbsp cold water For the Brownie filling: 115g dark chocolate 115g unsalted butter 300g soft light brown sugar 150g plain flour 2 tbsp cocoa powder 2 eggs Pinch of salt 100g white chocolate (either chips or a bar chopped up into chunks) Optional extras – not all at once though! 75g nuts, roughly chopped – walnuts, pecans, peanuts, hazelnuts, almonds, pistachios – go wild! A good slug of bourbon/whisky/rum Orange Zest Fresh cherries Method: Preheat oven to gas mark 4/160(fan)/180Celsius. Grease an 8” metal pie plate/tin, preferably one with a loose bottom. To make the pastry, put the flour, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs. Gradually add the water a tablespoon at a time until the mixture forms a ball of dough. Tip out onto a lightly floured work surface, knead to bring the mixture together and then roll out the pastry so that it’s bigger than the tin. Gently lift the pastry into the tin and carefully press into the corners. Trim the pastry leaving about ½ – ¾ inch overhang, fold the pastry edge under itself and then crimp the edges. It should look like and ‘old fashioned’ pie crust. Pop the pastry case into the fridge to chill whilst you make the filling. For the brownie filling, melt the chocolate and butter in a glass bowl over a saucepan of simmering water. Once melted, remove from the heat to cool a little before adding to the sugar. Add the eggs one at a time and mix thoroughly after each egg. Sieve in the flour, salt and cocoa powder to the mixture and stir well. Add the chocolate chips and whatever if any other extras, mix well and pour into the chilled pastry case. Smooth the top and place on the middle shelf in the preheated oven and bake for 40-45 minutes.
Once baked, remove from the oven and leave to cool for at least an hour if not 2 before removing it from the tin and cutting. The brownie needs to set a little otherwise it won’t keep its shape when you cut it. Serve with ice cream, or some crème fraiche and a raspberry coulis.