Chocolate Brownie Recipe
Ingredients
- 250g good quality dark chocolate – we use Callebaut Dark Chocolate Buttons!
- 250g unsalted butter
- 150g plain flour
- 1 tsp of baking flour
- 4 large eggs
- 300g caster sugar
Method
- Preheat oven to 160°C
- Lightly grease a tray-bake tin or silicone tray and line the bottle with baking paper
- Melt the butter with the chocolate and set aside to cool slightly
- Combine the eggs and sugar to create a cold sabayon consistency
- Slowly add the chocolate and butter, mixing in between to ensure the cold and warm mixtures combine smoothly
- Add the flour and baking powder and mix well
- Once combined, pour mixture into lightly greased tray and spread evenly
- Bake for 30 minutes, or if you prefer them a little more gooey and soft, bake for a little less time!
- Leave to cool before serving/indulging
This delicious chocolate brownie dish is delicious paired with a passion fruit crémeux & coconut sorbet, bringing together a mixture of flavours that compliment each other perfectly. If you re-create this recipe at home, we’d love to know so be sure to tag us on social #SopwellHouseRecipes
