Guilt-less Desserts & Treats for your Family
This Chocolate Hazelnut Brownie Pie has confirmed two things; the first being that I love anything that tastes a bit like Nutella. The second is that my husband is allergic to Avocados… maybe… we think. But that’s a story for another day.
This dessert is part brownie, part pie and a whole lot of chocolate. It’s a dessert for one of those times when you just can’t decide what to have. It’s a dessert that’s perfect for when you have PMS or need a tummy hug. Warm or cold, this Chocolate Hazelnut Brownie Pie is pretty amazing. Chocolate chips and hazelnuts are stirred through the brownie mixture to give it an extra crunch and then the hazelnut brownie is baked inside a chocolate hazelnut pie crust until it’s full of Nutella flavour. The pie can be served warm or cold, and the dense chocolate flavour tastes even better when served with whipped cream or ice cream.
The secret ingredient in this Chocolate Hazelnut Brownie Pie is Avocado. Super ripe, soft and almost gross Avocado. Avocado is a great replacement for oil in many baking recipes. It blends up soft and the cocoa helps to mask the fruity flavour so you are left with a dense, chocolate brownie. It also makes you feel a bit less naughty when you eat more than one (or three!) pieces. Just make sure it’s a soft, ripe Avocado. Otherwise you’ll end up chunks of hard green goo in your brownie and that’s not tasty at all. The only chunks in this brownie should be the pieces of dark chocolate.
Some advice on Hazelnuts. These nuts are not cheap, and hazelnut meal is even more expensive. For this recipe I bought a small bag (140 grams) of raw Hazelnuts and made my own meal (using my blender), making sure I had enough nuts left over for the brownie and some for garnish. It’s a much cheaper option than buying a large bag of Hazelnut Meal, that probably would have sat in the cupboard anyway. If you have left over nuts (or meal) just make your very own healthier Nutella.
This Chocolate Hazelnut Brownie Pie is a really easy recipe to make. Both the pie and the brownie are made in a blender (or with a hand mixer) so there’s no need to worry about having loads of dishes to do after you gorge yourself on brownie pie. Because all you’ll want to do after eating this Chocolate Hazelnut Brownie Pie is put on your trackies and have a lay on the couch… and maybe watch some trashy TV! This pie does not need to be perfect; it just needs to be made. Who cares if the pie crust is a bit uneven and it doesn’t matter if the brownie is a bit lumpy. All that matters is the taste and it tastes pretty darn good!
- 1/4 Cup Hazelnut Meal
- 1/2 Cup plus 1 Tablespoon Coconut Flour (available from health food and specialty stores)
- 2 1/2 Tablespoons unsweetened Cocoa
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 1/4 Cup Coconut Oil, softened
- 1/4 Cup Maple Syrup (you could substitute Rice Malt Syrup)
- 1 Egg
- 1 teaspoon Vanilla Extract
- 200 grams super ripe Avocado
- 3 Eggs
- 1/3 Cup plus 1 Tablespoon Maple Syrup/Rice Malt Syrup
- 2 teaspoons Vanilla Extract
- 1/3 Cup Hazelnut Meal
- 2 Tablespoons Coconut Flour
- 1/2 Cup Cocoa
- 1 teaspoon Baking Powder
- 100 grams Chocolate, cut into peices (see recipe below)
- 1/2 Cup chopped Hazelnuts
- 1/4 Cup Coconut Oil
- 1 tablespoon Maple Syrup
- 1/4 Cup Cocoa
- 1 teaspoon of Vanilla Extract (for a sweeter, less bitter, chocolate)
- Preheat the oven to 175C (350F). Grease/Spray an 20cm (8 inch) springform cake tin or pie dish.
- Mix the dry ingredients in a blender.
- In a separate small bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry, and blend until combined.
- Form a ball with the mixture, wrap it in plastic and place it in the fridge for 20 minutes.
- Place the mixture ball between 2 sheets of plastic/baking paper and roll until thin.
- Using the base of a larger cake tin, cut out a circle and place in greased springform tin.
- Trim the edges of the tart to make a nice clean edge.
- Alternatively, use your hands to press the dough into the tin making sure you go up the sides of the tin.
- Pierce the bottom of the pie crust several times with a sharp knife.
- Bake for 10 minutes. Remove from the oven but keep the oven on.
- Place the avocado and maple syrup in a blender/food processer and process until smooth.
- Add the eggs, vanilla, coconut flour, baking powder, hazelnut meal and cocoa to the blender and proces until smooth.
- Add the chocolate chips and hazelnuts and stir to combine.
- Pour the mixture into the partially baked pie crust and smooth the top.
- Bake in the oven for 30 minutes, or until cooked though.
- The Chocolate Hazelnut Brownie Pie can be served warm or cold. It can be topped with hazelnuts and cocoa and served with whipped cream or ice cream.
- Over a very low heat, melt the Coconut oil in a saucepan.
- Add the maple syrup and vanilla and stir. Add the cocoa and whisk to combine.
- Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
- Place in lined dish and freeze until set (approximately 30 minutes). Store in the freezer.