Ingredient :
Chocolate brownie pie
3 eggs
290g soft light brown sugar
1 tbsp vanilla extract
180g butter
50g plain flour
50g cocoa
ยฝ tsp salt
Salted caramel sauce
397g can Nestle Carnation caramel
ยผ tsp salt
Shortcrust pastry
10 oz plain flour
10 oz butter
ยฝ tsbp salt
5-7 tbsp cold water
Chocolate ganache
200g dark chocolate (lower than 70%)
300 ml double cream
1 tbsp golden syrup
Method
1.Shortcrust pastry: Add the flour, butter & salt into a bowl, use an electric beater/food processor & mix until it turns into crumbs.
2.Add 5-7 tbsp cold water, add one tbsp at a time until you reach the right consistency, you might not need all. Wrap in cling film and pop in the fridge for 15 mins.
3.Roll out the pastry on a flour dusted surface, grease the pie dish and add the pastry. Line the bottom with baking paper and cover in baking beans/uncooked rice. Bake for 15 mins 180c, remove the beans/rice.
4.Make the brownie: Mix the eggs & sugar together, pour in melted butter, vanilla mix until combined. Sift the cocoa, flour & salt together, fold into the mix.
5.Pour over the pastry, bake 180c 20-25mins.
6.Once cooled, add ยผ tsbp salt to the
caramel, pour over the brownie, set in the fridge min 2 hours.
7.Warm cream in the microwave, pour over the chocolate, stir until combined & golden syrup.
8.Let the ganache cool, then spread on top of caramel layer.
