Caramel, chocolate and almond praline brownie pie

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How to make Caramel, chocolate and almond praline brownie pie

  • Yield : 12
  • Prep Time : 0:20
  • Cook Time : 1:30
  • Total Time : 1:50

Ingredients

  • 75g butter
  • 1/2 cup caster sugar
  • 70g dark chocolate, chopped
  • 1 egg, lightly beaten
  • 1/2 cup plain flour, sifted
  • 1 tablespoon cocoa powder, sifted

Pastry

  • 100g butter, chilled, chopped
  • 1 cup plain flour
  • 1/4 cup caster sugar
  • 1/2 cup slivered almonds, toasted, finely chopped
  • 1 egg yolk

Praline

  • 1/4 cup caster sugar
  • 1/4 cup slivered almonds, toasted

Caramel

  • 50g butter, chopped
  • 395g can sweetened condensed milk
  • 2 tablespoons golden syrup
  • 2 tablespoons pure cream

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Grease a 4cm deep, 22cm round (base) loose-based fluted flan tin.
  • Step 2 Make Pastry: Rub butter and flour together until mixture resembles breadcrumbs. Stir in sugar, almonds and egg yolk. Knead gently until smooth. Press dough over the base and side of prepared tin. Prick base with a fork. Cover. Refrigerate for 1 hour.
  • Step 3 Meanwhile make Praline: Heat sugar in a small frying pan over medium heat for 4 to 5 minutes or until melted and light golden. Working quickly, add almonds and toss to coat. Spread mixture on a greased baking tray. Stand for 10 minutes or until set. Roughly chop praline.
  • Step 4 Cover pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 15 minutes. Remove pie weights and paper. Bake for 10 minutes or until golden (see note). Cool. Reduce oven temperature to 180C/ 160C fan-forced.
  • Step 5 Make Caramel: Combine butter, condensed milk, golden syrup and cream in a heavy-based saucepan over medium-low heat. Cook, stirring, until smooth. Reduce heat to low. Simmer, stirring constantly, for 12 minutes or until mixture turns golden. Cool for 10 minutes. Spread over pastry base.
  • Step 6 Melt butter in a saucepan over medium heat. Add sugar. Stir over heat until dissolved. Add chocolate. Cook, stirring, until melted. Remove from heat. Stir in egg, flour and cocoa. Cool. Stir in almond praline.
  • Step 7 Spread chocolate mixture over caramel layer. Bake for 50 minutes or until just firm. Cool in tin. Refrigerate overnight. Stand at room temperature for 15 minutes. Serve.

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