Restaurant-Style Sizzling Brownie with Bournville

There’s something about the dramatic sizzle of molten chocolate hitting a hot iron plate that makes the sizzling brownie with walnuts and Bournville such a thrilling dessert. It’s indulgent, theatrical, and deeply satisfying. Served piping hot with gooey brownie, rich chocolate sauce, a scoop of ice cream, and the unmistakable aroma of toasted cocoa and caramelized nuts wafting through the air, it's delicious. Though it’s a popular fixture at cafes and restaurants, recreating this showstopper at home isn’t as difficult as it seems. With a bit of prep and the right ingredients, you can serve up a sizzling brownie that tastes and feels just like the ones from your favorite dessert lounge. The secret to a truly spectacular sizzling brownie lies in getting three things right: a dense, fudgy brownie base packed with toasted walnuts, a glossy chocolate sauce made with dark, high quality chocolate like Bournville, and the perfect sizzle plate setup to bring it all together.

The brownie

Your brownie needs to stand up to heat and moisture without falling apart. A cake like brownie won’t work well here, as it will crumble under the pressure of sizzling chocolate and melting ice cream. Instead, go for a dense, chewy, and slightly underbaked consistency. This allows it to retain its structure while delivering the rich, almost truffle like mouthfeel that balances beautifully with ice cream and sauce.

Ingredients:

• ½ cup butter
• 1 cup sugar
• 2 eggs
• ½ cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• ½ tsp baking powder
• 1 tsp vanilla extract
• ½ cup chopped walnuts (lightly toasted)
• A pinch of salt

Method:

1. Begin by melting the butter and whisking in the sugar until glossy.
2. Add eggs and vanilla, followed by the dry ingredients.
3. The chopped walnuts should be folded in last to ensure even distribution.
4. Bake in a square pan at 180°C for about 25 minutes or until the top is set but the center still has a bit of give.
5. Cool completely before cutting into thick squares or circles to fit your sizzle plate.

The chocolate sauce

The brownie might be the heart of the dessert, but the chocolate sauce is undoubtedly its soul. Bournville, known for its deep cocoa flavor and slight bitterness, cuts through the sweetness of the brownie and ice cream, giving the dish balance and depth. Using milk chocolate alone can make the sauce too sweet, while Bournville adds that edge that makes the dessert more sophisticated.

Ingredients:

• 150 g Bournville chocolate, chopped
• ½ cup cream
• 2 tbsp butter
• 1 tbsp sugar (optional, adjust based on your chocolate)
• A pinch of sea salt

Method:

1. Warm the cream and butter in a saucepan over low heat.
2. Once hot, but not boiling, pour over the chopped Bournville and let sit for a minute.
3. Whisk until smooth.
4. Add sugar if needed and a pinch of salt to intensify the cocoa notes.
5. Keep this sauce warm and glossy until it’s time to sizzle.

The assembling

You’ll need a cast iron sizzler plate and a wooden base. These are often sold as sizzler serving trays online or in kitchen stores. Heat the iron plate on direct flame until it’s very hot, just shy of smoking. This is what creates the dramatic sizzle when liquid hits it.

To serve:

• Carefully place the heated plate onto the wooden base using tongs or heat-safe
• Place a brownie portion in the center.
• Top with a scoop of vanilla ice cream or salted caramel for contrast.
• Just before serving, pour the hot Bournville sauce generously over the top, allowing it to cascade over the brownie and ice cream, and hit the hot plate. You’ll hear the signature sizzle as steam and chocolate aromas rise, instantly turning dessert into a sensory experience.
• For an added visual and textural treat, scatter some more toasted walnuts around the plate and drizzle a few extra spoons of sauce for dipping. If you really want to take it up a notch, a dash of orange zest or a few crushed coffee beans in the sauce can create interesting flavor twists.

Tips:

• Preheat the sizzle plate long enough. If the plate isn’t hot, you won’t get the sizzle, and the presentation falls flat.
• Don’t skimp on sauce. The more sauce you pour, the better the sizzle. Have extra sauce ready in a jug to add tableside.