Availability & Bookings
Client Login
Please enter your Client Log-in user name and password for access to the Special Client Booking Facility.
Cancellations
If you wish to cancel your booking, please enter the Booking Reference Number and your last name.
Room Assignments
Please assign your guests to their rooms. Nominate their names to each rooms.
 ApartmentAdultsChildren
You have nominated multiple rooms; please note that the arrival/departure dates and payment details must be the same for all rooms. If these details are different, please consider separate bookings.

Chocoholics Rejoice: Chocolate Brownie Recipe

Nothing beats a gooey chocolate brownie with ice cream after dinner, right? If you’ve dined at Willow Grill lately you’ll agree. We share our secret recipe here.

This is a real crowd-pleasing dessert. Everyone loves a brownie, and it’s easy to make in advance. Some say it’s even better after a day or two, but I wouldn't know - mine never lasts that long.

So whether you’re hosting a dinner party, kids’ birthday party or a high tea, this brownie recipe is perfect. Serve in generous portions with ice cream for dessert or bite-size pieces for afternoon tea. I've made it as part of a wedding dessert table recently, neat little squares all beautifully stacked up with a little gold leaf brushed on top, and it was a huge success.

So I present to you my favourite gooey, chewy, chocolate brownie recipe. I hope you enjoy it as much as I do!

Buon appetit – do let me know what you think!

Justin Hickman
Chef, GM – Quality Inn Margaret River

Chocolate Brownie at Willow Grill

Chocolate Brownie Ingredients

 

  • 283g Chocolate
  • 283g Butter
  • 340g Flour
  • 3.5g Salt
  • 340g Brown Sugar
  • 340g Sugar
  • 98g Whole Egg
  • 2g Vanilla Essence
  • 300g Chocolate chips

 

Instructions

 

Melt the chocolate and butter and set to 1 side.

Whisk the eggs, sugar and essence into a sabayon and whisk continuously in a glass bowl over hot water (steam) for 5 minutes until it reaches 69C. By this time your mixture will be pale in colour and will have doubled in size. Do not allow the bowl to touch the water or allow the sabayon to overcook and become scrambled egg.

Fold in the melted butter and chocolate. Add flour. Add chocolate chips.

Spread the batter in a lined baking tray. Bake at 175C for 18 minutes.

Serve warm or at room temperature with ice cream or clotted cream.

 

Planning a Winter Getaway?


Book our Margaret River 2 Day Winter Warmer.

Need an excuse to come down south? Check out Cabin Fever - and other great excuses to visit Margaret River in winter

 

Looking for delicious places to dine?


Check out our blog 16 awesome things to eat in Margaret River. Buon appetit!