Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 8 people
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Difficulty level: 2 out of 4
6 Ingredients
- 5milliliter olive oil cooking spray, for greasing
- 2 sheets shortcrust pastry, partially thawed
- 450grams chocolate brownie mix
- 2 free range eggs
- 1/3 cup vegetable oil
- 125grams fresh or frozen raspberries (to serve)
Nutrition per serving
2200kJ / 525Cal
2200 Kilojoules or 525 Calories
25% of daily energy intake*
Protein
7.6grams
Fat
23.2grams
Carbs
67.8grams
Sugars
34.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Combine a chocolate brownie with pie and you get this masterpiece. This recipe makes the most of a ready-made brownie mix, making it one clever dessert.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Using oil spray, grease a 24cm (3.5cm deep) round fluted tart pan.
Step 2 of 3
Join pastry sheets by slightly overlapping edges and crimping with a fork to seal. Line base and side of pan with pastry, trimming to fit, if necessary.
Step 3 of 3
Prepare brownie mix according to packet instructions, using eggs, oil and 1/4 cup water. Pour brownie mixture into pan. Bake for 50 minutes or until pastry is golden and brownie is cooked through but still slightly fudgy in centre. Stand to cool slightly, then serve with raspberries.
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