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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)

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!

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