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: