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 paired with a passion fruit crémeux & coconut sorbet on our Brasserie menu, 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