Chocolate brownie

  • Petit four
  • 6
  • 50 minutes
Not yet rated

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

Ingredients

Metric

Imperial

Equipment

  • Swiss roll tin

Method

1
Preheat the oven to 170ºC/Gas mark 3
2
Melt the butter and the plain chocolate, separately
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
5
Once cooked, allow to cool slightly, then cut into small squares and dust with icing sugar
  • icing sugar for dusting
First published in 2015

The unique beauty of the rolling Yorkshire Dales has long framed Frances Atkins’ creative cooking, offering a stunning backdrop to her creative, spirited and beautifully executed food.

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