This Brownie Pie… I mean, where do I start? See, brownies have always held a very special place in my heart, as I’m sure it has for most of you. In the age old war between cakes and pies, I’ve always been on the side of cake. It’s so versatile. So soft. But as I’ve gotten older, pies are winning a place in my heart too, man. Almost just as versatile, maybe not as soft, but still comforting in the same way.
Combining the two is like, I don’t know, some Kate & Leo type shit. Very different backgrounds, not really supposed to be together, but meant for each other. Minus the tragic ending, of course, but that’s a minor detail.
If you’re impatient, I will give you a pass.
You can absolutely use a store bought pie shell.
Shh, I won’t tell anyone.
100 g All Purpose Flour
50 g Powdered Sugar
50 g (Vegan) Butter
2 tbsp Ice Cold Water
Add flour and powdered sugar to a bowl. Cube the butter and add. With your fingers (or a fork), break up the butter into small pieces whilst mixing with the flour. Most of the butter should be in small pieces, while a few larger pieces is totally okay. Add in the water and push the dough together until it forms a ball. Flatten slightly, cover with cling film and refrigerate for 30 minutes. When ready, roll out the dough, place it in a pie form and pre-bake for about 10 minutes (at 175C/350F) or until slightly golden.
300 g Sugar
75 g Cocoa Powder
150 g All Purpose Flour
1/2 tsp Baking Powder
1 tsp Sea Salt
100 mL Oil
2 tsp. Vanilla Bean Paste
150 mL Aquafaba*
125 g Walnuts**
250 g Dark Chocolate
*Aquafaba is the liquid from a tin of chickpeas. It gives this brownie pie its signature crackly top. If you’re out of chickpeas, use water instead.
**Nut allergy? No problem, just leave out the walnuts. This recipe works just as well without.
Preheat oven to 175C/350F.
In a large bowl, combine sugar, cocoa powder, flour, baking powder and sea salt.
Add in the oil, vanilla and aquafaba/water. Stir with a spatula just until all lumps of flour are gone, and then no further. Break up the walnuts. Finely, as in, very finely chop the dark chocolate. I guess you could even pulse it in a food processor. If some pieces are large, that’s cool, but the majority should be very fine.
Add walnuts and chocolate to the batter and stir just until they’re mixed through.
Pour the batter into the pie shell and bake for 15-20 minutes. The toothpick test won’t work here as the brownie batter is fudgy AF, but you should be able to tell when it’s done by checking the top. If it looks like a soft, wet mess, leave it in a bit longer. The brownie pie will still be a bit wet after it’s done, as it will firm up when it cools.
Enjoy with coconut or soy whipped cream on top, and you’re golden.