Ingredients:
– 370g butter
– 370g Dark Chocolate
– 170g plain flour
– 80g cocoa powder
– 6 eggs
– 275g Caster Sugar
– 2 large pinches of salt
– 1 tablespoon of vanilla
– 200g mixture chocolate pieces
Method:
- place butter & dark chocolate in a bowl over a hot bain marie and let the chocolate and butter melt and mix together, ensure to mix regularly (pan of water on the stove, avoid letting the water boil)
- whilst you wait for the butter and chocolate to melt, put the eggs, vanilla and sugar in a bowl (or kitchen aid) and whisk together for around 5 minutes until it has creamed together and formed a sabayon drizzle (sabayon example: Click here)
- Once the butter and chocolate mix is melted, add this into your egg sabayon and mix for 2 minutes on high spead.
- Fold in the flour, cocoa powder to the sabayon gently to avoid loosing any air bubbles
- Finally add the chocolate pieces to the mixture and pour the mix into a large gastro lined with baking parchment.
- place the brownie mix into a preheated oven at 160’C with 10% steam and cook for 18 minutes.
- Once cooked take out the oven and leave to cool for 1 hour before portioning
Reheating:
When re-heating the brownie, it is important not to over cook and dry out the brownie itself. Gently heat the brownie by placing in a hot cupboard for 40 minutes. Or in a microwave for 20 seconds.
| Allergen | Present |
| Gluten | Yes |
| Milk/ Dairy | Yes |
| Soy/soya | |
| Nuts | |
| Peanuts | |
| Celery | |
| Fish | |
| Crustaceans | |
| Molluscs | |
| Lupin | |
| Sesami | |
| Sulphur Dioxide | |
| Egg | Yes |
| Mustard |
| Dietary/ General Information | Suitable = Yes/ No |
| Vegan | |
| Vegetarian | Yes |
| Gluten Free / Ceoliac | |
| Lactose Intolerant | |
| Diabetic | |
| Halal | Yes |
| High risk food? | yes Fridge |
| Shelf Life | 5 days Days (use by date) |
| Freezer Life | cooked & finished product can be portioned and froze down for up to 6 months. |
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