Cookies

We use necessary cookies to make our site work. We'd also like to set optional analytics cookies to help us improve it. We won't set optional cookies unless you enable them or accept our recommended settings. Using this tool will set a cookie on your device to remember your preferences.

Options
Necessary cookies enable core functionality on our website. You may disable these by changing your browser settings, but this may affect how the website functions.
We use marketing cookies to personalise your visit to our website and show you tailored advertising based on your likes and interests.
We use analytics cookies to monitor visitor behaviour patterns and improve our website performance.

Your preferences have been set. If you wish to change your preferences, you may do so on our cookies page.

Search My Trust
Join now
Join
Close

Looking for places? Use our place search to find them by name, town or postcode.

See all stories
4 Nov 2024

Recipe: Ivor’s brownie traybake from Newhailes

Written by Ivor Clark, Head Chef, Newhailes
A plate of brownies sit on a table next to two cups and saucers and a jug of milk. Two hands hold one of the cups.
Head Chef from Newhailes House, Ivor, shares his recipe for a brownie traybake
Indulge in rich, fudgy brownies from Head Chef, Ivor Clark at Newhailes. Dark, milk, and white chocolate blend perfectly to create a gooey centre. Top with optional chocolate butter icing for extra decadence.

Ingredients

  • 185g unsalted butter
  • 185g 70% dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 1tsp baking powder
  • 3 large eggs
  • 275g caster sugar
  • 50g chopped white chocolate
  • 50g chopped milk chocolate
  • Vanilla essence (optional)
A white bowl with chunks of yellow butter A white bowl with chunks of yellow butter and chopped chocolate A red bowl filled half way with flour with a spoon resting in. A large open mason jar containing flour sits on the work surface next to it.

Step 1

Preheat the oven to 180C. Place a pan of water on the hob, bring to the boil, and then reduce to a simmer.

Step 2

Place dark chocolate and butter in a bowl and place over the pan of water. Ensure the base does not touch the water; melt chocolate and butter together.

Step 3 

Put eggs, caster sugar and vanilla essence in a bowl and whisk them together .

Step 4

Sieve flour, cocoa powder and baking powder together.

Step 5

Line a 30cm by 20cm by 3cm baking tin with parchment paper.

Step 6 

Add melted butter and chocolate to the egg and sugar mixture, beating together. Then, fold in the flour and cocoa mixture. Finally, fold in chopped white and milk chocolate. Pour into the lined traybake tin and bake for 25 to 30 minutes. It should still have a good wobble when you remove it from the oven.

Step 7 

Place the baking tin on a cooling wire and allow it to cool. Then, remove the cake from the tin and cut it into 12 portions (optional: you can pipe on some chocolate butter icing to make it even more indulgent!).

Step 8 

Enjoy! Mmmm!

Our cafés and tearooms

Explore
A red gooseberry scone is displayed on a plate with a knife and napkin alongside it. In the background is a beautiful garden. >

Featured Places

A view of the exterior of Newhailes House, looking between two ivy-covered trees. Red blinds cover the windows.
Place

Newhailes

Palladian house that played a prominent role in the Scottish Enlightenment

Edinburgh & The Lothians

Read next

A wicker basket stands on an outdoor picnic table, filled with apples and apple muffins in paper cases.

Recipe: Joyce’s apple muffins from Haddo House

Joyce at Haddo House shares her apple muffin recipe in time for apple season. Try them at home this autumn.

A lemon drizzle cake with two slices cut from it is on a chopping board. Half a lemon is on a tea towel next to the board, with two tulips lying behind.

Recipe: Elizabeth’s lemon drizzle cake from Drum Castle

Simple to make and delicious to eat, try out this recipe at home from Elizabeth Hirst at Drum Castle.

A stack of round shortbread biscuits are piled on a wooden chopping board, sprinkled with white sugar. A biscuit snapped into four pieces lies on the work surface in the foreground. A bowl of red berries and a red and yellow rose are in the blurred background.

Recipe: Jasmine’s shortbread from Mackintosh at the Willow

Create buttery, melt-in-your-mouth shortbread with this simple recipe by Jasmine Spears, head pastry chef at Mackintosh at the Willow.

Castle Fraser on a sunny winter's day with a dusting of snow.

Christmas at Castle Fraser

The decorations at Castle Fraser are made with plants grown in the castle garden, then cut and dried in time for Christmas. Enjoy this festive celebration of the garden inside the castle.

Read more stories on

Back to top