Butlers Chocolate Has Just Shared This Divine Brownie Recipe

Recreate these gorgeous treats at home!

Butlers Chocolate not only serve up delicious drinks and chocolates in their cafes – seriously though, how good is that free chocolate? But they also create some dreamy cakes and pastries too.

Launching a cookbook last year, Butlers Chocolate shared some incredible recipes to recreate their signature recipes at home including the fan-favourite, their chocolate chip brownies.

Now, as they celebrate launching chocolate bars in Tesco stores across Ireland, Butlers has kindly shared some of their recipes from their cookbook with us and these are worth a screenshot.

Including the ever-so-popular brownie recipe, serve these luxurious cakes with a scoop of ice cream to create the perfect afternoon snack.

Ingredients 

Serves 12

  • 300g Butlers 78% Dark Chocolate Bar, roughly broken
  • 275g unsalted butter, cubed
  • 175g plain flour
  • 1 tsp baking powder
  • 325g caster sugar
  • 4 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 200g Butlers 40% Milk Chocolate Bar, cut into chunks

Method

Preheat oven to 180°C (160°C Fan/350°F/Gas Mark 4) then grease and line a 20cm x 30cm (8 x 12 inch) baking tin with parchment paper.

Put the dark chocolate and butter in a heat-proof bowl set over a pot of barely simmering water and leave to melt, stirring occasionally.

Whisk the flour and baking powder together in a small bowl, and set aside. Remove the melted chocolate mixture from the heat, then stir in the sugar. Mix in the eggs and vanilla, then fold in the remaining ingredients.

Pour the batter into the prepared tin and bake until the top is firm but the centre is still soft – about 25–30 minutes. Leave to cool completely in the baking tin on a wire rack. Once cool, remove from the tin and cut into squares.

And if its something a little less sweet you’re after, these chocolate orange scones will also hit the spot, still providing you with that chocolate hit.

Ingredients 

Makes 8–10

  • 115g unsalted butter, cubed and chilled
  •  450g self-raising flour
  • 2 tbsp. caster sugar
  • Zest of 2 oranges
  • 100g Butlers Almond and Orange Dark Chocolate Bar, roughly chopped
  • Juice of 1 orange (approx. 100ml)
  • 200ml milk

Method

Preheat oven to 220°C (200°C Fan/425°C/Gas Mark 7) and line a large baking tray with parchment paper.

Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar, orange zest and chocolate pieces.

Add all of the orange juice, stirring with a blunt knife. Slowly add the milk until it’s just wet enough for the dough to come together. (Save the remaining milk for the milk-wash before baking.)

Turn the dough out onto a floured surface and lightly knead to bring together. Roll out to about 3cm (1 inch) thick, then cut out the scones with an 8cm (3 inch) round pastry cutter (see tip).

Lightly bring together the leftover dough, then roll and cut out scones until all of the dough is used. Arrange the scones on the prepared tray, and brush the tops with the remaining milk. Bake until golden, 12–15 minutes.

Leave to cool slightly, then serve while still warm with your favourite toppings.

TIP: Cut straight down without twisting the cutter, as this will affect how the scones rise

when baking.

Butlers Chocolate Cafés are open across Ireland, serving takeaway only.

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