Welcome to The Handbook’s Chef Series where, each week, we will share a delicious recipe from one of the restaurant world’s finest. From sweet treats to impressive dinner party dishes, get stuck in…
Even when we’re at our busiest, we’ve always got time for chocolate brownies. Whether you’re hoarding some for yourself or baking a tray for the family, these delectable treats are sure to impress. In this week’s Chef Series, we bring you a tasty chocolate brownies recipe from Head Chef Ian Howard of the 116 at The Athenaeum, Mayfair.
Having worked as Head Chef at the Woodlands Park Hotel and cooking for the Bransons themselves to now working as Head Chef at 116 at The Athenaeum, his recipes have been enjoyed by all. From dining in the outdoor terrace to booking a private dining experience, 116 at The Athenaeum spearheads the use of locally sourced ingredients for their refined menus.
Whether you’re in need of a mid-week pick-me-up or a recipe to store for this weekend’s dinner party, read on to find out how to make the gooiest brownies.
Ingredients
- 75g salted butter
- 375g good quality dark chocolate
- 350g caster sugar
- 250g white chocolate chips (buttons or chunks work fine too)
- 225g plain flour
- 6 eggs
- 1 tbsp vanilla extract
METHOD
- Preheat the oven to 180oC
- Put the butter and dark chocolate into a glass bowl and melt slowly over a pan of shallow simmering water (make sure the bowl isn’t touching the water as this may burn the chocolate). Once fully melted, take the bowl off the pan and set aside to cool.
- In a separate bowl, combine the sugar, eggs and vanilla extract. Whisk thoroughly until the mixture becomes light and fluffy.
- Once the chocolate and butter mixture has cooled, pour in the fluffy egg and sugar mixture and give it a gentle stir.
- Fold the flour in (sifting the flour in works best as it’ll get rid of any lumps).
- Add the white chocolate chips to the mixture. Be sure not to over mix at this point
- Line a baking dish with greaseproof paper and tip the mixture in.
- Bake in the oven for 25 minutes, or until the brownies have just a subtle ‘wobble’ left!
- Cool, slice and enjoy!
TOP TIP: If there are too many to get through in one go, these brownies can also be frozen.
Want to see more in this series?
- Chefs Series – Theo Randall’s Perfect 10-Minute Pasta
- Chefs Series – Raymond Blanc’s After Dinner Mini Ice-Cream Treats
- Chefs Series: 5 Minute Super Easy Guacamole
- Chefs Series: Masterchef Winner Kenny Tutt’s Comforting Pumpkin Mac & Cheese
- Chefs Series – Richard Corrigan’s Mouth-Watering Beef Wellington
- Chefs Series: The Ultimate Slutty Sandwich
- Chefs Series – Vivek Singh’s 8 Step Super Simple Christmas Pudding Recipe
