Sift the flour, cocoa and salt together and set aside.In a mixer, with a whisk attachment add in your eggs and both sugar and whisk on a medium speed until the batter looks almost white in colour and very smooth.Once everything is melted, stir and remove from the heat. In a small pot, melt the butter and chocolate together on a low heat.At this point you would add your brownie filling. Remove the pie weights after the 15 min, and cling film and heat again for 10 minutes so the center can cook through.This make sure the center of the pie doesnвЂ™t rise during this baking part. Using beans or pie weights, place it inside the cling film and fill it to the brim. Blind bake: Put cling film in the middle of the pie crust and make sure it fits all the way around and can come up over the edges as well.This allow air to move through when youвЂ™re blind baking. Using a fork, make holes in the center of the pie crust/dish and moving outwards.The pie crust should not be high than the pie dish or it will fall off during baking, so make sure it is flush against the top edges of the pie dish.

Cut the excess from the edges, so itвЂ™s neat and uniform, and if you arenвЂ™t able to crimp the pie crust, simply use a fork to press down and create a simple design.

With your fingers, make sure the dough is firmly against the pie dish, especially in the corners.

Once the dough has chilled, roll it out to about 0.5-1cm thick and place it on the pie dish.

Wrap in cling film and chill in the fridge for up to 30 minutes.

Turn out onto a lightly floured surface, knead the dough so everything is combined and the dough feels smooth.

You should start to see the dough come together.

Once all the butter is in, add in the cold water and blitza to combine for about 15 seconds.

Add inthe cubed butter, one at a time and blitz each time to make sure itвЂ™s incorporated.

In a blender, combine the flour, sugar and salt and blitz to combine.

This allows the centre of the pie to not rise during baking and crack. When you are done, throw the beans on top, almost to the brim. Then place some baking paper on top, just lightly, donвЂ™t press it in. Once the pie is moulded in the pie dish, use a fork to make holes, so the air can release. This is when you add weights, or in my case beans (you heard right, Pinto or Lima beans).

I like to вЂњblind bakeвЂќ my pie crust before adding filling etc.

You can buy store bough pastry, if this is easier for you, definitely do that.

I just fin that it helps moulding the pie dish a lot easier. It doesnвЂ™t have to be too long, 20 minutes is perfect.

I would suggest that once your short crust pastry is made, definitely let it chill in the fridge.

I hope you enjoy this recipe! How I make the best chocolate brownie pie: If you leave it too long, youвЂ™ll have to keep stirring it and it could ruin the crinkle top we want. I would suggest making the pie crust early on and then only starting on the brownie batter once the pie is in the oven, because the brownie (if left standing for too long) creates a film on top.

I asked you on Instagram if you wanted to see some more brownie/chocolate recipes and here is the perfect one! I think that we all need a bit of chocolate in our lives and this one is absolutely divine! The best chocolate brownie pie has arrived! So in each bite you are getting a great crunch and a gooey chocolate brownie, how amazing!

I have wanted to try my hand at the famous brownie pie for the longest time! And since I have a great recipe for the pie crust, I knew that this would be a winner! The crust is very light and has a light crunch to it and the brownie has a soft gooey centre with a firm and crackled top. Jump to Recipe Print Recipe Chocolate Surprise

Dark chocolate crack pie