Brownie trio platter

TOP TIP: Offer customers the choice of a warm chocolate sauce or a scoop of ice cream on the side to add the finishing touch

APPROX. COST TO MAKE: £4.10
SUGGESTED SELLING PRICE: £12.00
PROFIT OPPORTUNITY: 193%

Recipe

White chocolate Blondies

ingredients	preparation
245g butter 265g brown sugar 350g caster sugar	Melt then allow to cool
5 whole egg(s)	Add
500g pastry flour 9g baking powder 1pinch salt	Sieve together and fold through the mix
100g W2NV	Melt and fold through the cake mix
Pour into a lined 20cm cake in and bake at 180’C for 30 minutes. Cool in the tin, then cut and serve.

Milk chocolate Brownies

ingredients	preparation
185g unsalted butter 185g 823NV	Melt then allow to cool
100g pastry flour 40g CP	Sieve together 3 times
3 large egg(s) 275g caster sugar	Whisk together to form a thick white foam. Fold in cooled chocolate mixture. Fold in sieved flours.
50g chopped pecans 50g 811NV	Fold in nuts and milk chocolate buttons
Pour into a lined 20cm cake tin and bake at 160’C for 25 minutes 8. Cool in the tin, then cut and serve.

Double Chocolate Brownies

ingredients	preparation
185g unsalted butter 185g 811NV	Melt then allow to cool
100g pastry flour 40g CP	Sieve together 3 times
3 large egg(s) 275g caster sugar	Whisk together to form a thick white foam. Fold in cooled chocolate mixture. Fold in sieved flours.
50g W2NV 50g 823NV	Fold in white and milk chocolate buttons
Pour into a lined 20cm cake tin and bake at 160’C for 25 minutes 8. Cool in the tin, then cut and serve.

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Barry Callebaut