Foodies Festival Demo Recipes

Recipe for Demonstration

Triple Chocolate Brownies

185g Unsalted Butter

185g Dark Chocolate

85g Plain Flour

40g Cocoa Powder

50g White Chocolate

50g Milk Chocolate

3 Large Eggs

275g Caster Sugar

Salted Caramel

50g Caster Sugar

62.5g Golden Syrup

90g Double Cream

25g Glucose

20g Butter

2g Salt

12.5g Gold Chocolate

Directions :

Pre heat the oven to 180c / 160c Fan. Prepare a greased square tin, approx. 8in.

Melt the dark chocolate and butter together and set aside

Sieve the plain flour and cocoa butter together

Chop your milk and white chocolate into chunks

Whisk the caster sugar and eggs together until it looks like a thick milkshake

Carefully pour the dark chocolate and butter mixture into the egg mixture, fold carefully so you don’t knock out too much air

Once you have incorporated all the chocolate add in the sieved flour and cocoa powder. Fold again to retain as much air as possible. Don’t over mix, just fold until incorporated.

Add the chopped milk and white chocolate, stir through and pour into the prepared tin.

Bake for 26 minutes. Remove from the oven and cool in the tin.

For the salted caramel:

In a pan, heat the double cream, butter, glucose and salt on a low heat and keep warm

Melt the sugar and golden syrup together in one pan until it reaches 175C. Use a sugar thermometer.

Carefully pour the cream mixture into the sugar once it reaches temperature. Stir to combine.

Bring the temperature back up to 110C and then remove from the heat.

Once cooled to 80c, add the gold chocolate and leave to cool.

Serve with the brownies, or drizzle into the brownie mix before baking.