Walnut Brownie Pie
This vegan chocolate pie is is much healthier than a traditional brownie and is rich in protein thanks to the black beans.
You can easily prepare a glaze for this pie from 1 tbsp. almond paste and 1.5 ounces chopped dark chocolate.
- softened butter (for greasing the pan)
- Pastry flour (for the pan)
- 3 ½ ounces Walnut
- 6 ½ ounces Dark couverture chocolate
- 8 ounces butter
- 4 eggs
- 7 ounces sugar
- 2 teaspoons vanilla extract
- 7 ounces Pastry flour
- 2 tablespoons cocoa powder
- 2 teaspoons Baking powder
- powdered sugar (for dusting)
Preheat the oven to 180°C / 350°F. Butter the springform pan and dust with flour.
Coarsely chop the walnuts and toast in the oven for about 10 minutes. Remove from oven and let cool.
Chop the dark chocolate and melt together with the butter in a double boiler or a heatproof bowl over a saucepan of simmering water. Remove from heat and allow to cool slightly. Beat the eggs with the sugar and vanilla until light and frothy. Stir in the chocolate-butter mixture. Sift together the flour, cocoa powder and baking powder and slowly stir into the chocolate mixture. Fold in the toasted walnuts and pour into the prepared pan. Bake for 30 minutes, until set around the edges but slightly jiggly in the center. Remove from the oven and allow to cool slightly. Carefully remove from the pan, cut into slices and serve.