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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!
Chef, GM – Quality Inn Margaret River
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.
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
Check out our blog 16 awesome things to eat in Margaret River. Buon appetit!