Black velvet brownies
Waitrose and Partners

Black velvet brownies

A wonderfully rich and chocolatey recipe. Use the leftover stout from the brownies to make a glorious caramel sauce.

5 out of 5 stars(1) Rate this recipe
Vegetarian
  • Makes16
  • CourseDessert
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins
  • Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 100g unsalted butter, diced, plus extra for greasing
  • 200g dark chocolate, chopped
  • 125ml stout (such as Guinness)
  • 125g light brown soft sugar
  • 75g caster sugar
  • 3 eggs, lightly beaten
  • 80g plain flour
  • 50g rye flour
  • 25g cocoa powder
  • ½ tsp baking powder

FOR THE CREAM CHEESE SWIRL

  • 180g Essential Waitrose full fat soft cheese
  • 50g creme fraiche or soured cream
  • 100g caster sugar
  • 1 eggs
  • 1 tsp vanilla bean paste

Method

  1. Preheat the oven to 180ºC, gas mark 4; grease and line a 20cm x 30cm cake tin with baking parchment. Put the butter, chocolate and stout in a large heatproof bowl. Set over a pan of barely simmering water and melt, stirring frequently, until smooth. Remove from the heat and cool for 3-4 minutes, then stir in the light brown and caster sugars until dissolved. Leave to cool for another 3-4 minutes.

  2. Mix in the eggs, then sift in the flours, cocoa, baking powder and a pinch of salt; stir until smooth. To make the swirl, mix together the soft cheese, creme fraîche (or soured cream) and sugar in another bowl. Beat in the egg and vanilla bean paste until smooth.

  3. Spoon 1⁄2 the chocolate mixture into the tin and spread out to level. Top with 1⁄2 the cream cheese mixture in spoonfuls – do not spread it out. Carefully spoon over the remaining chocolate mixture to cover, then dollop over the remaining cream cheese mixture. Tap the tin on the work surface to level, then swirl a cutlery knife through the tin to marble the 2 mixtures together. Bake for 25 minutes, until set. Leave to cool completely in the tin before cutting into squares to serve, with caramel sauce if liked.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,242kJ/ 297kcals

Fat

16.8g

Saturated Fat

10.3g

Carbohydrates

31.9g

Sugars

23.9g

Fibre

1.1g

Protein

4.6g

Salt

0.2g

Shop this recipe

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Loading finished

0 added

0 in trolley

Quantity of Food Thoughts Fairly Traded Organic Cocoa Powder in trolley 0

0 in trolley.

Food Thoughts Fairly Traded Organic Cocoa Powder125g

125g

Item price

£2.40

Price per unit

£1.92/100g

0 added

0 in trolley

Quantity of Food Thoughts Fairly Traded Organic Cocoa Powder in trolley 0

0 in trolley.
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating