Appearing regularly on the uppermost tier of the Wedgwood Tea Room’s cake stands, these gluten-free brownies are made with two types of chocolate. Serve with fresh berries for teatime, as shown, or with an ice cream of choice as dessert.
Wedgwood Chocolate Brownies
Makes 16
Ingredients
- 5 large eggs
- 1¾ cups caster sugar*
- 1 cup self-raising gluten-free flour
- 6 ounces 72% dark chocolate, chopped
- 6 ounces milk chocolate, chopped
- 1 cup plus 2 tablespoons European-style unsalted butter
- Garnish: fresh raspberries
Instructions
- Preheat oven to 350°F. Spray a 14½x9½-inch rimmed baking sheet with cooking spray.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together eggs and sugar at medium-high speed until pale yellow and fluffy, 3 to 4 minutes. Using a silicone spatula, fold in flour until just combined.
- In a small saucepan, combine dark chocolate, milk chocolate, and butter over medium heat, stirring occasionally, until melted and smooth. Fold into egg mixture until just combined. Pour batter into prepared baking pan, smoothing top.
- Bake brownie until set around the edges and dry on top, approximately 30 minutes.
- Let cool to room temperature in baking sheet on a wire rack. Refrigerate for at least 8 hours or overnight.
- Just before serving, cut into 2-inch squares. Serve cold or at room temperature.
- Garnish with raspberries, if desired.
Notes
*If caster sugar is not available, extra-fine sugar can be used.
