food and recipes
15 January 2025
chocolate brownie trifle
When life gives you leftover Xmas choccy.. make Tony's Chocolonely chocolate brownie trifle.
Ingredients:
- 600ml double cream
- 2 teaspoons vanilla extract (cream)
- 1 Tony’s Rainbow Tasting Pack
- 1 litre custard
- 150g melted butter
- 250g sugar
- 80g cocoa powder
- 2 teaspoon vanilla extract (brownie)
- 1/4 teaspoon fine sea salt
- 2 eggs
- 80g plain flour
Recipe (aka.. where the magic happens)
- To make the brownie, preheat the oven to 160. In a bowl, combine the melted butter, cocoa powder and sugar. Stir in the eggs one at a time followed by the vanilla, salt and plain flour
- Roughly chop the Tony’s milk chocolate hazelnut, dark almond sea salt and milk almond honey nougat bars, then stir them into the brownie batter
- Transfer the brownie batter into a greaseproof lined tin and spread it evenly to the edges of the pan. Bake at 160 for 20 mins!
- While the brownies are cooling, heat the custard into a pan over a medium heat. Break in the Tony’s dark chocolate 70% and milk chocolate bars. Stir continuously until the chocolate has fully melted
- Once the brownies have cooled, cut them into bite sized squares and transfer into your trifle bowl. Pour the chocolate custard over the brownies and leave this to cool before transferring into the fridge to set for another couple of hours.
- When you are ready to serve the trifle, whisk up the cream with vanilla until soft peaks form
- Spread this evenly over the custard layer and finish off with shavings of chocolate using the Tony’s caramel sea salt choco bar. Anddddd fin! Now time to scoff <3