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Slow cooked chocolate brownies

Published on November 28, 2018
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Stacey Gouldthorpe, chef de partie at Osborne Hotel in Torquay, shares her slow cooked chocolate, chestnut and hazelnut brownies recipe

brownies

Serves 6-8

You will need

Plain flour 160g
Baking powder 1 tsp
Cocoa powder 30g
Sea salt 1 tsp
Dark chocolate 220g
Unsalted butter 60g
Caster sugar 125g
Eggs 3 large
Roasted hazelnuts 200g, chopped
Chestnut puree 200g
Chocolate chips 125g

Method

  1. Line the slow cooker with grease and parchment paper.
  2. Mix the flour, baking powder, cocoa powder and salt in a large bowl and set aside.
  3. Melt the dark chocolate and butter in a bowl over a bain-marie.
  4. Add the sugar to the melted chocolate and stir.
  5. In a separate bowl, whisk the eggs until light and fluffy then fold into the chocolate mixture.
  6. Add the flour mixture, chopped hazelnuts, chestnut puree and chocolate chips.
  7. Cook on a low heat for 3½ hours with the lid on.
  8. Take the lid off and cook for an additional 30 minutes. Once firm, remove and serve warm with malted milk ice cream and a light dusting of icing sugar or cocoa powder.

Chef’s tip: ‘For a twist use white or milk chocolate chips, or try walnuts instead of hazelnuts,’ says Stacey

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