Thursday , May 19 2022
Chocolate Brownie Mountain 1

Chocolate Brownie Mountain

Recipe from Keith Cottrell, head chef at Prelude, Norwich Theatre Royal

Recipe published in Feast, Issue 38 – July/August 2019

Serves Twelve


570g of caster sugar
of margarine
of self-raising flour

150g  of chocolate (mix of dark, white and milk), chopped into small pieces
115g of cocoa powder; 6 eggs

Combine all ingredients and bake in a lined baking tray (25 x 15cms) at 180°C for 30-45 minutes.

When cool, cut into squares or triangles and pile high on a serving plate, decorate with raspberries or strawberries and lashings of cream.

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