Rich, fudgy, and packed with chocolate flavour - this Double Choc Brownie is the ultimate crowd-pleaser, designed with foodservice professionals in mind. It delivers on indulgence while keeping production costs under control, making it a smart choice for high-volume kitchens, cafés, and dessert counters.

The recipe combines the smooth creaminess of Van Houten Milk Compound Chocolate with the bold cocoa depth of Van Houten Dark Compound Chocolate, creating a perfectly balanced, double-chocolate hit in every bite. The addition of Arla Pro Whip & Cook brings moisture and structure to the batter, resulting in a brownie that stays soft and satisfying, batch after batch.

Ideal for portioning, freezing, or serving warm, this cost-effective yet luxurious brownie is a reliable addition to any professional menu.

Double Chocolate Brownie

Serves: 4 | Prep Time: 25 minutes | Cook Time: 40 minutes

Ingredients: 
100g Van Houten Milk Compound
100g Van Houten Dark Compound
50g Arla Pro Whip & Cook
5g Heilala Vanilla Paste
130g Lurpak Slightly Salted Spreadable
40g Cacao Barry Extra Brute Cocoa Powder
55g Plain Flour
15g Self Raising Flour
80g Whole Egg
225g Sugar
Pinch Maldon Sea Salt

Method:
1. Melt Lurpak Slightly Salted Spreadable and Van Houten Dark Compound together. Add Arla Pro Whip & Cook, eggs, salt, and Heilala Vanilla Paste.
2. Stir in sugar — do not aerate the mixture.
3. Sift and combine flours with cocoa powder.
4. Fold dry ingredients into the wet mixture.
5. Gently fold in Van Houten Milk callets.
6. Pour the batter into a 20x20 cm lined tray.
7. Bake at 160°C for 40 minutes.
8. Cool completely before cutting into portions.

Recipe by Chef Andre, Mayers Fine Food