Head Chef Chris McQuitty
- You will need for a dozen portions:
- 300g unsalted butter
- 660g caster sugar
- 5 medium free range eggs
- 140g extra brut cocoa powder
- 150g white chocolate (either finely chopped or pistols)
- 40g plain flour
The Salthouse's Chocolate Brownie
This is a recipe I’ve had for years, it’s one of my favourites. One of those that when you realise just what’s in it in what quantities you feel a bit indulgent eating some. It’s more-ish too, so it won’t simply be some. It will be lots. Which is fine – we all go to the gym/need treating every now and then, right? Why not eat it with ice cream whilst you’re at it? Shame not to!
You will need a large bowl and a wooden spoon – this can make a big mess if you’re not careful (I am speaking from experience)! You will also require a medium-sized baking tray lined with greaseproof paper. And a pre-heated oven on 160°C, this will require cooking…
Entirely melt the butter, either in a microwave or a pan. Do not allow it to colour otherwise this will render it useless.
Mix the butter with the sugar to a paste.
Add the eggs one-by-one.
Add the white chocolate.
Sift in the cocoa powder and flower
Cook for 20 mins, the idea is that there is a firm top or ‘crust’ and a gooey underneath, the brownie should have a slight wobble.
Allow to cool completely on a rack, this will need a good 4-5 hours at room temperature before you remove it from the tray.
Enjoy!
