Ingredients
Brownie
Dark chocolate (70%), chopped200 g
Unsalted butter120 g
Caster sugar200 g
Brown sugar80 g
Eggs3
Vanilla extract1 tsp
Gluten-free flour blend80 g
Cocoa powder30 g
Sea salt1 pinch
Method
- 11. Melt dark chocolate and butter together in a bain-marie, stirring until smooth; cool to 40 °C.
- 22. Whisk both sugars into the chocolate mixture until dissolved.
- 33. Beat in eggs one at a time, whisking until the mixture is glossy and slightly thickened.
- 44. Fold in vanilla, GF flour blend, cocoa powder and salt until just combined — do not overmix.
- 55. Pour into a greased and lined 20 cm square tin; bake at 170 °C for 22–25 min; the centre should be just set with a very slight wobble.
- 66. Cool completely in the tin before cutting; cut into portions with a hot dry knife for clean edges.
- 77. To order: warm a single piece in the oven at 160 °C for 4 min; plate on a small dessert plate; dust with cocoa powder or icing sugar.
Quality Check
- Texture is fudgy and dense — not cakey or dry.
- Top has a thin crackling crust — signature brownie finish.
- Cut edges are clean — knife cleaned and reheated between cuts.
- GF flour blend confirmed — allergen-critical for kids menu item.
Desserts Standards
All hot desserts served immediately — do not hold
Plating is part of the standard — follow the card
Ice cream scooped to order — never pre-scooped
Equipment
Bain-marie, 20 cm square baking tin, baking paper, oven (170 °C), hot knife, small dessert plate
Allergens & Dietary
dairyeggGF