Adults will enjoy getting stuck into the delicious melt in the mouth, fudgy brownies just as much as the kids

Super Simple Kid's Brownie Recipe

Prep Time

10 minutes

Cooking Time

15 minutes

Serves

25

Ingredients

150g Rio Caribe Chef's Drops*
50g slightly salted butter
2 eggs
55g raw cane sugar

Equipment:
40cm x 24cm baking tin & baking paper

 

Method

  1. Preheat the oven to 170°C. Line the tin with baking paper so it comes up all the sides.
  2. Melt the chocolate and butter in a heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Stir constantly. Set aside to cool slightly.
  3. Whisk the eggs and caster sugar in a large mixing bowl until light and creamy.
  4. Fold in the slightly cooled melted chocolate and butter.
  5. Spoon the mixture into the prepared cake tin and bake in the preheated oven for 15 minutes, until the centre is just firm to the touch. Remove from oven, lift out of the tin using the baking paper and allow to cool a little before slicing.

Ingredients

150g Rio Caribe Chef's Drops*
50g slightly salted butter
2 eggs
55g raw cane sugar

Equipment:
40cm x 24cm baking tin & baking paper

 

Method

  1. Preheat the oven to 170°C. Line the tin with baking paper so it comes up all the sides.
  2. Melt the chocolate and butter in a heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Stir constantly. Set aside to cool slightly.
  3. Whisk the eggs and caster sugar in a large mixing bowl until light and creamy.
  4. Fold in the slightly cooled melted chocolate and butter.
  5. Spoon the mixture into the prepared cake tin and bake in the preheated oven for 15 minutes, until the centre is just firm to the touch. Remove from oven, lift out of the tin using the baking paper and allow to cool a little before slicing.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​