Desserts, Vegetarian

Chocolate Orange Brownie Pie

Cooking method:

Ninja Foodi 9-in-1 PossiblePan with ZEROSTICK
  • Prep Time: PT0H1H
  • Total time: 1h 32 mins
  • Skill Easy
  • Serves 16 people

Chocolate Orange Brownie Pie

This rich and decadent Paleo Chocolate Orange Brownie Pie is free from gluten, grains, and refined sugars making it perfect for those with extra dietary requirements without skimping on the flavour.

Utensils required


For the pie crust

  • 225g ground almonds
  • 200g arrowroot flour
  • 175g salted grass-fed organic butter, cubed
  • 2 tbsp raw cane sugar
  • 1 large Juice and zest of orange

For the brownie batter

  • 175g unsalted grass-fed organic butter, cubed
  • 140g 90% dark chocolate, roughly chopped
  • 140g ground almonds
  • 35g cacao powder
  • 1/2 tsp sea salt
  • 4 large eggs
  • 100g raw cane sugar
  • 100g coconut sugar
  • 1 tbsp orange extract
  • 1/2 tsp vanilla extract

Cooking mode

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  • Step 1

    Place all of the pie crust ingredients into the bowl of a food processor, except for the orange juice, and pulse together until it begins to resemble breadcrumbs. Carefully add a tablespoon of orange juice at a time until the dough just comes together into a ball. Wrap the dough in clingfilm and chill in the freezer for 30 minutes until firm.

  • Step 2

    Pre-heat oven to 180°C.

  • Step 3

    Knuckle in pie crust dough into the Impossible Pan, working the dough upward to just below the rivets. Make sure that the sides are slightly thicker than the base. Prick the base with a fork. Chill the dough in the pan in the freezer for 10 minutes, or within the refrigerator for a further 30 minutes.

  • Step 4

    Line the pan with parchment, ensuring it comes up over the sides, then pour in baking beans. Place into the oven and blind bake for 10-15 minutes then remove beans and bake further 10 minutes.

  • Step 5

    Melt butter and chocolate in a double boiler and leave to cool slightly.

  • Step 6

    In a medium mixing bowl, stir together ground almonds, cacao powder, and sea salt until combined.

  • Step 7

    In a large mixing bowl, whisk together eggs, sugars, orange extract, and vanilla until thick. Ribbons should form when the mixture falls from the whisk.

  • Step 8

    Stir in melted chocolate mixture until combined, followed by any remaining orange juice, then fold the dry ingredients into the wet ingredients until just combined.

  • Step 9

    Pour the brownie mixture into pie case and bake for 12 minutes. Cooking is complete when outer 2” of batter comes out with a few crumbs on a toothpick.

  • Step 10

    Remove from the oven and leave to cool completely before cutting into wedges. Serve hot or cold with vanilla ice cream, coconut yogurt, or whipped coconut cream.


    Pie can be stored in an airtight container within the refrigerator for up to 1 week or in the freezer for up to 6 weeks. If freezing thaw out in the refrigerator overnight before serving.

    Raw cane sugar cane be subbed in equal quantities with an erythritol and stevia sugar replacement or additional coconut sugar.