QT Chef Reveals His Award-Winning Brownie Recipe

Decadent, indulgent, and outright delicious. The next time you need a little sweet persuasion, QT Wellington’s chef reveals the tricks behind his award-winning, mouthwatering brownie. 

A good ol’ fashioned bake-off took place at Chocstock this year. QT’s very own Chef Antoine whipped up a decadent brownie using 58% couverture by Weave Cacao—naturally topped with pistachio nuts—to create an irresistible, winning masterpiece. 

His brownie was crowned the 2024 Chocstock Brownie after winning over the judges: legendary chef Peter Gordon, past owner of brownie bar Lashings, Jackie Lee, and trusted food bloggers Wellymons. 

Chef Antoine’s guide to a gooey brownie – a double batch of course: 

Ingredients: 

200g unsalted butter
270g “Weave cacao” 58%
40g Dutch cocoa powder
3 whole eggs
300g caster sugar
120g plain flour
5g flaky salt 

Method: 

Preheat your oven to 175°C. 

In a medium bowl, melt chocolate and butter together over a bain-marie (or, for those at home, a simple double-boiler system). 

In a separate bowl, whip sugar and eggs together until the volume has doubled. 

Add the melted chocolate mixture to your whipped egg mix. 

In a bowl, mix together flour, cocoa powder, and salt, then carefully fold small bits at a time into your chocolate mix. 

Bake at 175°C for 25 minutes. 

No time to bake? Let us serve you, sweetie. You can find Chef Antoine’s brownie being served as part of QTea High Tea.