Signature brownie recipe
There are few pleasures simpler and more satisfying in life than biting into a creamy, chocolatey brownie. We’ve convinced Nirvana Pastry Chef Gigi Clark to share the recipe she uses to bake her signature chocolate brownies, one element in the 3 tiered selection of Afternoon Tea treats.
Made with high-quality dark chocolate and piped with fresh cream for extra decadence , these brownies look almost too pretty to eat, but once you take the first bite, they won’t be around for long!
Gigi has been a pastry chef for over 15 years, and since afternoon tea is so popular at Nirvana, Gigi often makes 60 a week! “Preparing the afternoon teas is my favourite part of my job”
- 250g unsalted butter
- 200g high-quality dark chocolate
- 80g cocoa powder, sifted
- 1 teaspoons baking powder
- 65g plain flour, sifted
- 350g caster sugar
- 4 large free-range eggs
- Preheat your oven to 160°C. Line a 20cm or 8’’ square baking tray with greaseproof paper.
- In a large bowl over some simmering water, melt the butter and the chocolate. Mix until smooth.
- In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then pour in the chocolate mixture.
- Beat the eggs, and stir everything together until the mixture is a silky consistency.
- Pour your brownie mix into the baking tray, and bake for roughly 25 minutes, or until the brownie has no wobble. The brownies should be slightly springy on the outside but still gooey in the middle.
- Allow to cool completely in the tray, then carefully transfer to a large chopping board and cut into squares or use a cutter to cut into circles.
Gigi says, “Its great fun to personalise this recipe. You can vary the size and shape of the brownie by trying different cutters, as well as experimenting with flavoured creams for the center. I love to add some fresh raspberries or orange zest for a fresh summer taste!”
This really is a showstopper dessert for any dinner party, and if you’re really in the mood to impress, Gigi suggests creating some chocolate shapes. “Melt the white (or dark) chocolate, place into a piping bag and draw a lattice onto some greaseproof paper. Place in the freezer to set, then arrange on top, securing in place with some of the cream.”