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Chocolate Brownies


Brownie Base

  • 600g Sugar
  • 10 Eggs
  • 500g Butter
  • 500g Dark chocolate 70% (valrhona)

Ganache Topping

  • 500g Dark chocolate
  • 250ml Double cream
  • 1 cup golden syrup
  • 30g Beuree noisette


  1. Melt the chocolate and butter in a baine marie.
  2. Whip eggs and sugar until pale in colour.
  3. Combine chocolate, butter, eggs and sugar.
  4. Line gastro tray and cook in a pre-heated oven to 160c for about 40 minutes.
  5. Check it's cooked and then chill.
  6. While brownie base is cooking add all ingredients to bowl and melt in baine marie.
  7. Once brownie base is at room temperature leave in gastro tray and evenly spread the chocolate ganache on top.
  8. Leave to set then trim up and portion.

Click here to download recipe as PDF