Cook your own brownie for the #nationalchocolateweek

Who doesn’t like chocolate? Nobody… Here the brownie’s recipe from the York & Albany‘s head chef, Will Stanyer, for 10 persons.

INGREDIENTS
– 280g Butter
– 420g Chocolate
– 5 Eggs
– 350g Sugar
– 105g Cocoa Powder
– 135g Flour

Chocolate brownie, salt caramel ice cream

METHOD
Melt chocolate and butter in bain-marie
Whisk the eggs and sugar to a β€˜Sabayon’ using an electric whisk
Switch to a paddle attachment and incorporate the dry ingredients
Add chocolate, and incorporate into the mix
Transfer to a baking tray, lined with parchment paper and bake at 180C, full fan for 30 minutes, or until the brownie is cooked in the centre, but still slightly gooey
Allow to cool to room temperature before slicing
Garnish with some chocolate or caramel sauce and a scoop of your favourite ice cream

TIPS
Serve slightly warm for the best flavour and texture. Experiment by folding nuts or other ingredients through the mix, raisins also work great. Try using different types of chocolate – see which ones you prefer!

Β© Will Stanyer – York & Albany Restaurant

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