The Tickled Trout’s Indulgent Chocolate Brownie

The Tickled Trout’s Indulgent Chocolate Brownie

Treat any chocolate lover with this delicious brownie recipe from Chris Mapp, Chef Patron at the award- winning The Tickled Trout restaurant in Barlow.

Chris says: “This brownie recipe has something of legendary status at The Tickled Trout now. It is so good, we just cannot take it off the menu. It is a proper signature dessert and great for chocolate lovers.”


  • 90g Dark Chocolate – 60% if you can
  • 90g unsalted Butter
  • 160g Caster Sugar
  • 2 Eggs, beaten
  • 88g Plain Flour


Using a bowl over a pan of simmering water, melt the chocolate, butter and sugar, stirring often.

Once the ingredients are melted and combined, add them to the beaten eggs and mix until fully incorporated. If you have a mixer use the paddle attachment on a slow speed.

Add the flour into the mix gradually, if you are mixing by hand gently fold in the flour. Mix until fully combined.

Line a baking tray with baking paper and pour in the mix making sure it is spread out evenly.

Cook at 120 degrees for 20 – 22 minutes. It is ready when it is no longer soft but not too firm. You want it to be slightly soft in the middle once cooled.

Allow to cool in the tray, slice into portions when cool.

When you are ready to serve, put the portions into a hot oven on a tray for 2-3 minutes just to warm up, sprinkle with cocoa powder and serve with salted caramel ice cream. Bradwell’s Salted Caramel Ice cream is excellent, so you don’t have to worry about making that!

If you make this at home, please share your final piece with us through our Facebook or Twitter pages!

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