Chocolate brownie
Item 1 of 1
- Petit four
- 6
- 50 minutes
It is always handy to have a great chocolate brownie recipe up your sleeve. In Frances Atkins' version, the soft, chewy brownies are speckled with pieces of white chocolate. Cut into small cubes and serve with tea or coffee for a fabulous afternoon treat.
First published in 2015
discover more:
Ingredients
Metric
Imperial
- 160g of butter
- 200g of plain chocolate
- 225g of caster sugar
- 3 eggs
- 55g of plain flour
- 55g of cocoa powder
- 100g of white chocolate buttons
- 100g of hazelnuts, chopped
- icing sugar for dusting
SAVE RECIPE
Equipment
- Swiss roll tin
Method
1
Preheat the oven to 170ºC/Gas mark 3
2
Melt the butter and the plain chocolate, separately
- 160g of butter
- 200g of plain chocolate
3
Whisk together the sugar and eggs. Add the melted butter and plain chocolate and stir well to combine
- 225g of caster sugar
- 3 eggs
4
Add the sieved flour and cocoa, white chocolate buttons and chopped nuts and pour on to a greased and lined Swiss roll tin. Bake for 20–30 minutes
- 55g of plain flour
- 55g of cocoa powder
- 100g of white chocolate buttons
- 100g of hazelnuts
5
Once cooked, allow to cool slightly, then cut into small squares and dust with icing sugar
- icing sugar for dusting
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024