Brownie Throwdown - Gary Mehigan
Dad ~ Baker & Chef
Dad ~ Baker & Chef
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 100 g of chocolate chips. The chocolate also really melts and melds with the brownies whereas in my version the chocolate chips kind of maintain their shape. Maybe its the type of couverture you use.
  • 250 g butter, chopped
  • 515 g caster sugar
  • 90 g Dutch process cocoa powder plus extra for dusting
  • 5 eggs
  • 150 g plain flour
  • 1/2 tsp baking powder
  • 175 g dark couverture chocolate, chopped
  • 75 g unsalted peanuts, chopped
  • 24 cm x 21cm pan with baking paper. Melt butter in a small saucepan over medium heat. Place sugar, cocoa powder and butter in a mixing bowl and beat with hand held electric beaters. Whisk in the eggs one at a time. In a separate bowl, sift flour and baking powder together then fold through the cocoa mixture. Mix the chocolate and peanuts togehter and fold them through the batter.
  • 20-25 minutes or until cooked through. (Gary says it can take up to 40 minutes depending on your oven)



Log in or Register to write a comment.