June Recipe of the Month

Wednesday 29th June 2022

The Holland & Holland Chocolate Brownie


Makes 1 large tray 40cm x 30cm

470g Unsalted butter

560g caster sugar

150g Valrhona cocoa powder

Pinch of salt

4 large cold free-range eggs

120g Plain Flour

200g Valrhona Ivoire white chocolate

100g 70% Valrhona dark chocolate

100g Valrhona Caramelia chocolate

 Chopped roughly and put in the freezer for 20 mins. We use Valrhona chocolate, but any good quality supermarket chocolate will do.


Line your tray with non-stick baking parchment, cutting carefully at the corners and making sure that there is not too much excess paper at the edges. Wipe with a small amount of butter.

Combine the butter, sugar, cocoa and melt in a large bowl set over a pan of gently simmering water, stirring occasionally with a spatula.

Once melted fully, allow to cool slightly. Beat in the eggs one at a time with a large whisk. Gently fold in the flour and pinch of salt with a spatula, ensuring that you fully incorporate it. Finally fold in the cold, chopped chocolate.

Bake at 160C fan for 35-45 minutes, checking after 35. The brownie will set up once cooled, so don’t overcook it as you want the lovely gooey texture. It should have a good crust on the top and be holding its shape.

Allow to cool down fully in a cool place still in the tray then remove carefully onto a chopping board. Cut using a sharp knife and enjoy!

Valrhona chocolate is available from: