POACHERS Bistro head chef Shane Stewart shares his recipe for their popular brownie, which uses both dark and white chocolate.
Poachers Bistro Chocolate Brownie
- 150g unsalted butter
- 250g dark chocolate
- Pinch sea salt flakes
- 4 eggs
- 250g caster sugar
- 1 tsp vanilla extract
- 100g plain flour
- 80g white chocolate
Preheat oven to 180 degrees.
Grease a 20-centimetre square cake tin and line with baking paper.
Place butter, chocolate and salt in a heat-proof bowl over a pot of boiling water.
Once melted, remove from heat.
With an electric mixer, whisk eggs, sugar and vanilla extract until light and fluffy.
In a large bowl, mix the chocolate mix with the egg mix.
Fold in the flour; then fold in the white chocolate.
Pour into prepared tin.
Bake for 30 to 40 minutes.
Set aside to cool before turning out to portion.