To start, line or grease a 25cm circular tart pan and set aside.

Using a food processor, blitz together the flour, cocoa, caster sugar and butter to a fine crumb. Add an egg, vanilla and blitz once again until the dough comes together. Turn dough out onto a clean floured surface and knead lightly for a couple of minutes. Roll into a ball, wrap in cling-film and place in the fridge for about 30 minutes to chill. While the dough is chilling, preheat oven to 180°C.

Remove dough from fridge and roll out to fit prepared tart pan. Gentally line the inside of the pan with greaseproof paper or foil and fill with baking beans or rice. Blind bake base for 20 minutes, remove baking beans or rice and bake for a further 5-8 minutes. Remove from oven and allow to cool completely.

Once pie crust has cooled, it’s time to start the brownie filling by setting oven to 200°c bake.

First melt the butter in a medium sized saucepan, swirling until melted. Then take off the heat to cool.

While butter is cooling, sift flour, baking powder, cocoa powder and salt in a large bowl. Finally, add chopped dark chocolate and set aside.

Once butter has cooled slightly, add sugar, vanilla and egg and mix until smooth.

Fold the wet ingredients into the dry until just combined. Don’t over mix.

Pour mixture into cooled pie crust and bake for 12-14 minutes or until top has set. Then place brownie pie straight into the fridge to stop it from baking further.

Just before serving, whip together the cream and vanilla before layering on top of the brownie pie. Finish off by grating dark chocolate over top, slice and serve.