Rewley House Brownies - recipe revealed
Rewley House's brownies get rave reviews whenever they appear in our dining room. We trot them out for special occasions including our Award Ceremony, annual Open Days and summer schools. We also serve them as part of our lunch time dessert offering.
Now, for those days you can't make it in to Rewley House, we're revealing the recipe - so you can make them for yourself at home!
Make them fancy, as pictured here, with a lovely dollop of cream on top and fresh berries as decoration. But, if you can't wait, they're fab just out of the pan and sliced into squares.
Which ever way you serve them, these brownies are rich, rich, rich, eggy enough to be called breakfast (don't tell anyone we said so) and definitely more-ish!
This recipe is enough for a 10” square tray.
- 200g unsalted butter
- 200g dark chocolate (minimum 55% cocoa solids)
- 7 eggs
- 200g caster sugar
- 3 egg yolks
- 120g plain flour
- 50g cocoa powder
Melt the butter and chocolate together, either using a bowl suspended over a pan of just-simmering water on the stove or in the microwave on medium power for about 2 minutes.
Meanwhile beat the eggs, yolks and sugar in an electric mixer until well incorporated and just starting to increase in volume (around 2 minutes). Fold the melted chocolate mixture into the egg mixture.
Then sift in the flour and cocoa. Mix well together, this isn’t a cake mixture that you have to treat particularly gently.
Pour this mixture into your greased and lined baking tray and bake in the middle of a preheated oven at 170c for around 30 minutes.
When it is cooked it should be almost set, but still slightly soft in the centre.
Serve with whipped cream and fresh berries.
Note: try adding a handful of your favourite nuts, dried fruit or what-have-you to the above recipe. Pecan or hazelnuts are a nice addition – as are white chocolate chunks or fresh blueberries (blueberries work particularly well as they make the brownies even more moist without releasing too much liquid as they cook).