Delicious Triple-Choc Brownies

With three melt-in-your-mouth chocolate layers, this brownie is the ultimate comfort food. read more

This delicious chocolate brownie recipe is an absolute treat with three delicious chocolate layers and a hazelnut crunch. This recipe was provided by one of our head chefs at the Laura Ashley The Tea Rooms. Andrew Dudley, Head Chef at The Cornwall will be serving up a delicious afternoon tea at the opening of the new Laura Ashley The Tea Room on the 24th of May and these yummy brownies will be included in the spread. Try cooking these at home or take in the Cornish hospitality along the coast—they are definitely worth the effort.

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 Brownie layer 1

-4 eggs
-350g caster sugar
-480g dark chocolate
-300g unsalted butter
-2 vanilla pods
-40g cocoa powder
-1 tsp baking powder
-120g plain flour
-200g hazelnuts + 200g chopped dark choc to fold in at the end.

Method

Melt the butter and chocolate together with the vanilla pod seeds. Whisk the eggs and sugar until pale and thick. Fold the chocolate mix into the egg mix. Sift cocoa, flour and baking powder together then fold into the mix. Finally, fold in the chopped chocolate and hazelnuts. Bake at 180 for 15-20 minutes.
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Chocolate cream layer 2

-800 ml of milk
-800 ml double cream
-260g of egg yolks
-200g caster sugar
-1kg dark choc

Method

Bring the milk and cream to the boil in a pan whilst whisking the egg yolks and sugar in a separate bowl until thick and pale. Add the milk and cream from the pan slowly into the bowl containing egg yolks and sugar while whisking, then return all back to the pan and cook on a low-medium heat for 3-4 minutes. Melt chocolate into the mix. Sieve the mix and pour this onto the brownie layer. Bake (leaving room for the glaze layer) at 150 for 20-25 minutes.

 

Delicious Triple Chocolate Brownie

Chocolate glaze layer 3

-150ml water
-175g caster sugar
-55g cocoa powder
-125ml double cream
-4 gelatin leaves
-40g dark chocolate

Method

Bring sugar and water to the boil. Add cocoa powder and cream. Simmer for 5 minutes. Soak gelatin leaves and add the syrup off the heat. Pour onto chocolate. Pass and cool before pouring onto brownie. Set in fridge.

Expert Tips

Head Chef, Andrew from The Cornwall, also has a special tip for giving your brownie the ‘wow’ factor, “Spicing up your brownie is simple as it pairs perfectly with Sea Buckthorn to produce an irresistible blend of sweet and refreshingly tangy”.

 

Delicious Triple Chocolate Brownie

To enjoy a full Afternoon Tea, complete with homemade cakes, sandwiches and carefully selected Tregothnan tea— make a reservation at Laura Ashley The Tearoom at The Cornwall on +44 (0) 1726 874 050 or email lauraashley@thecornwall.com.

Images courtesy of The Cornwall

Do you like a brownie with a bit of crunch or do you prefer a brownie with a fudge-like consistency? Let us know in the comments below.

To create your own afternoon tea spread see our range of teapotscake stands and crockery.

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