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Dorset Blue Vinny Brownies

Dorset Blue Vinny Brownies.jpg

Makes 32 mini brownies


  • 185g Unsalted Butter

  • 185g 70% Dark Chocolate

  • 85g Plain Flour

  • 40g Cocoa Powder

  • 3 x Large Eggs

  • 275g Golden Caster Sugar

  • 200g Dorset Blue Vinny Cheese

  1. Pre-Heat Oven to 160c

  2. Melt the butter and chocolate over a Bains Marie, whilst lining a 20cm Cake Tin / Brownie Tray with baking parchment

  3. In a large bowl, beat together the sugar and eggs until light and fluffy, sieve in the flour and cocoa powder and fold in with a metal spoon

  4. Once melted together - but not too hot - add the chocolate and butter to the ‘mousse’ mixture in the bowl and continue folding until well mixed

  5. Chop the Blue Vinny into small chunks and fold through the brownie mixture then pour the whole bowl into the baking tin. Bake for 25-30 minutes.

  6. When the timer goes off, gently shake the tin, if the middle still wobbles, bake for another 5 minutes or so until the surface is shiny and the edges of the brownie are coming away from the edges of the tin slightly

  7. Once finished, leave in the tin until completely cold then lift out, chop into quarters, then each of those quarters into quarters, then each of those pieces in half to form triangles


Store in an airtight container for up to two weeks, or freezer for up to a month

Big thanks to David Armstrong, chef at Burnt Squash Cookhouse & Kitchen, for this fantastic recipe!!

Don't forget to take a photo if you try this recipe and send it to us for a chance to win free cheese!!

This recipe was created by the brilliant David Armstrong from

Burnt Squash Cookhouse & Kitchen!

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