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Clover Brownie Pie

Clover Brownie Pie

Clover Brownie Pie

By Abbigail Damon

Shortcrust pastry:
340g cake flour

Pinch of salt
220-250g butter
2 egg yolks
±30ml cold Clover Fresh milk

Brownie filling:
50g milk chocolate chips

50g dark chocolate chips
170g salted butter, cubed
¼ Clover Fill cream milk
1 ¾ cup soft brown sugar
3 eggs
1Tbsp vanilla paste
2 Tbsp cacao powder
1 cup self-raising flour
Pinch of salt
30g soft toffees/caramels, chopped
½ cup toasted cashews/ macadamia nuts, roughly chopped

For the pastry combine the flour, salt and butter in a food processor and blitz until it resembles fin bread crumbs. Mix together the eggs and milk and slowly stream into the flour mixture to form a dough. Shape into a disc, cover with cling wrap and refrigerate for 30 minutes before rolling out to about 1 cm thickness. Line a 20cm round baking dish with the pastry and cut off any excess pastry hanging over the edges. Using a fork dock the pastry, bake blind for 10 minutes at 180C and set aside until the filling is ready.
For the filling melt the chocolate, butter and milk over a double boiler until smooth. In a mixing bowl cream the eggs, sugar and vanilla until light and pale in colour, gradually fold in the cacao, flour and salt until well combined. Carefully fold in the melted chocolate, toffees and nuts. Pour into the rested pastry case and bake at 180C for 30-45 minutes until the top is cracked.
Allow to cool completely before serving with a scoop of vanilla bean ice cream.

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