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Recipe: Chocolate brownie

PUBLISHED: 07:00 24 May 2016 | UPDATED: 10:09 24 May 2016

Chocolate brownie with berry coulis and chantilly cream

Chocolate brownie with berry coulis and chantilly cream

Archant

Head chef at The Boathouse in Dedham, Ivan Wright, shares his recipe for chocolate brownie served with a berry coulis and chantilly cream

Ivan WrightIvan Wright

Ivan Wright is head chef at The Boathouse in Dedham and joined the team in February. A chef since the age of 14, he trained at Suffolk College. With the warmer weather approaching, he is keen to take advantage of the punts and rowing boats so enjoyed by diners during the summer months at The Boathouse as they make a day out of their visit to Dedham. Here Ivan share’s his recipe for a delicious dessert...

Chocolate brownie served with berry coulis and chantilly cream

Ingredients

Serves 10

For the brownie

375g of dark chocolate (65% cocoa solid)

375g of butter

225g of plain flour

6 eggs

500g of sugar

100g of nuts of your choosing

For the berry couli

150g of blackberries

150g of icing sugar

For the chantilly cream

150ml of double cream

75g of icing sugar

1 vanilla pod

Method

Preheat your oven to 170C. Melt the butter and chocolate together and while waiting whisk together the eggs and sugar until doubled in size. Next fold the chocolate into the egg mix, sieve the flour and add in a tablespoon at a time. Once all mixed together, add in the nuts. Next line a baking tin with baking paper and pour in the mixture. Put in the oven for 20-25minutes and to tell if it’s cooked it should be cracked around the edges.

While the brownie is baking, get the berries in a pan with the sugar and cook until they soften. Then blitz and place through a strainer or through a fine sieve. Then allow to cool.

Once the brownie is out of the oven and cooled down, get a decent size bowl to whisk the cream. Split the vanilla pod in half and scrap the seeds into the bowl with the cream and sugar. Whisk until soft peaks appear. Serve a square of chocolate brownie with the coulis and cream on the side with a few fresh blackberries.

You could also serve it with vanilla ice cream or cherries and chopped nuts also work well. Finally, for chocoholics, try it with rich, hot chocolate sauce and chocolate ice cream.

Get the taste

The Boathouse Restaurant

Mill Lane, Dedham, CO7 6DH, 01206 323 153, www.dedhamboathouse.com

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