As a parent I tend to have quite a regimented day with meals at specific times, tedious school work and of course the final soul despairing bedtime routine, so it’s wonderfully refreshing to once in a while throw caution to the wind and indulge my taste buds in a dish that is so delightfully unpredictable, as in the form of a ‘Mini Brownie Pie’.

Quite unconventional, this dish is neither a brownie or a pie, but instead an amalgamation of the best of the two. Leaving your tastes buds in delightful ecstasy, the mini brownie pie will not fail to displease, and your family will also love you for it.

Ingredients

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Directions:

Preparation: Line bake sheet with parchment paper. Heat oven to 400/350 degrees F.

Let pastry stand at room temperature for 30 minutes until pliable. Position Rack to in lower third oven. Heat oven to 400 degrees F.

Lightly flour surface and roll pastry out to an 1/8 inch thick. Fold pastry in half and transfer to a parchment lined bake sheet. Unfold pastry. Loosely fold and roll edges to form a rimmed crust. Bake for 10-12 minutes or light golden (crust will be a little raw inside).

Meanwhile place chocolate in a microwave-safe bowl. Microwave on 50 percent power (medium) about 2 minutes or until chocolate is almost melted, stirring frequently and until melted; set aside.

Place egg whites, vanilla and cream of tartar in mixer bowl and beat on medium to high speed until soft peaks from. Gradually add sugar and salt and beat until egg whites are stiff and glossy. Add chocolate and nuts(if using) into beaten egg whites; fold until just combined.

Remove pastry from oven. Reduce oven to 350 degrees F. Spread chocolate filling over partially baked pastry. Bake about 10 minutes more until surface looks dry and slightly cracked (filling will be fudge inside). Remove from oven and place bake sheet on a cooling rack for at least 45 minutes. Sprinkle with confectioner and shaved chocolate.

By Mayuri Jayasinghe