Mothersday Luscious Brownies


Luscious Brownie recipe


185g Unsalted butter
100 g Dark Chocolate buttons
90 g Chocolate praline sandwich buttons from Henry’s hand made chocolates
85g Plain flour
40g Cocoa powder
3 large eggs from Nethergong nurseries
275g golden caster sugar


Turn the Oven on 180 and allow to pre-heat

On the hob boil some water in a large saucepan – insert a large heat proof bowl over the saucepan to make a bain marie  

Melt the Chocolate over  boiling water – once melted add butter and sugar allow for sugar to dissolve and butter to melt.

In a separate bowl away from the heat beat the eggs then add the cocoa and flour. Add the chocolate mixture little by little and mix well.

Pour into a non stick greased baking tray and bake for 23 minutes on 180 C

Chocolate mud pudding in own rich Chocolate sauce



50g butter

200g brown sugar

Half table spoon black treacle

475ml milk

90g self-raising flour

75ml cocoa powder



Preheat oven to 180C/Gas 4

Lightly grease a 1.5 litre ovenproof dish, place dish on a baking sheet

Put butter in a saucepan. Add 115g of the sugar and 150 of the milk.

Heat gently, stirring occasionally until the butter is melted and the sugar is dissolved.
Remove pan from heat.

Sift flour and 15ml coca into the mixture. Stir in until even. Pour mix into the dish and
level the surface.

Sift the remaining sugar and cocoa powder into a bowl, mix well, then sprinkle over the
pudding mixture. Pour the remaining milk over the pudding.

Bake for 45-50 minutes or until the sponge has risen to the top and is firm to the touch.

Serve hot with cream or ice cream.


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