Gi­ant hot cookie pie

SERVES 15-20 (eas­ily halved) PREP 30 mins COOK 1 hr 30 mins MORE EF­FORT V

BBC Good Food - - Cover Story -

450g light brown soft sugar 250g salted but­ter, soft­ened 3 tbsp vanilla paste

450g self-rais­ing flour

150g dark choco­late chips

3 tbsp milk

For the brownie

450g good qual­ity dark choco­late (70%), chopped into chunks 330g salted but­ter, soft­ened 6 large eggs

500g golden caster sugar 225g plain flour

1 litre vanilla ice cream, to serve 1 tsp co­coa pow­der, to serve You will also need

40cm non-stick oven­proof pan, dish or paella pan, or two smaller ones

1 First, make the cookie dough by beat­ing the sugar and but­ter in a stand mixer or us­ing an elec­tric hand mixer un­til light and fluffy. Add the vanilla paste and beat again un­til well com­bined. Tip in the flour and beat slowly un­til com­ing to­gether. Once a dough has formed, tip in the choco­late chips and beat again un­til all the flour is in­cor­po­rated, then add the milk and mix un­til com­bined. Turn out into a disc, wrap in cling film and leave to chill in the fridge while you make the brownie. If you’re get­ting ahead, leave in the fridge overnight. We ma­ture all our cookie dough for at least 24 hours be­fore bak­ing to de­velop the flavours, so this will only re­sult in a tastier cookie!

2 Next, make the brownie. Fill a saucepan a quar­ter full with hot wa­ter and sit a bowl on top so it doesn’t touch the wa­ter. Add the choco­late and soft­ened but­ter and put over a low heat. Stir ev­ery now and again un­til melted evenly.

3 Re­move the bowl from the pan and leave to cool a lit­tle. Mean­while, heat oven to 180C/160C fan/gas 4 and re­move the cookie dough from the fridge. Cut off 150g of the cookie dough and set aside for later.

4 Line the base of your pan with the slightly chilled cookie dough (if mak­ing in ad­vance, bring it up to tem­per­a­ture a lit­tle be­fore do­ing this, so it is eas­ier to han­dle). Press the cookie dough into the base and up the sides of the pan, lin­ing it like a pas­try tart case. There’s no need to do this neatly, as once it bakes it will all spread and puff up slightly. Bake in the oven for 15 mins.

5 While the cookie dough is bak­ing, whisk the eggs and sugar to­gether for the brownie un­til pale and foamy. Pour the cooled melted choco­late and but­ter mix over and fold to­gether un­til well mixed. Fi­nally, fold in the flour un­til well in­cor­po­rated.

6 Re­move the cookie base from the oven. Use the back of a spat­ula or spoon to push it down and back up the sides. Pour over the brownie mix­ture and re­turn to the oven for 30 mins.

7 Mean­while, roll the 150g re­served cookie dough into cherry tomato­sized balls. You should get about 50. Place, a fin­ger-width apart, on a few large bak­ing sheets lined with parch­ment. In the fi­nal 10 mins of the pie bak­ing, bake the cookie balls for 5-8 mins per tray or un­til golden and cooked through. Set aside to cool.

8 Re­move the pie from the oven and leave to cool in the pan for a few mins be­fore serv­ing. The mid­dle should have a molten, slightly runny cen­tre and the edges should be chewy and crispy. Pile balls of vanilla ice cream in the mid­dle of the pie and top with the mini cook­ies and a dust­ing of co­coa pow­der. Take to the ta­ble and dig in.

PER SERV­ING (20) 732 kcals • fat 39g • sat­u­rates 23g • carbs 85g • sug­ars 56g • fi­bre 5g • pro­tein 8g • salt 0.8g

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