Monin Syrup 1L Brownie

£7.79
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Delivery Status: In Stock

Monin Brownie Syrup

Monin Brownie Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.

The bottles come in a
1l plastic size, and a 70cl glass variation which is ideal for bars, cafes and coffee shops, but can also be used at home.


Gooey, dense and utterly rich in chocolatey goodness brownies are a classic dessert for good reason. Humble in appearance yet packed with flavour, brownies are perfect as an after-dinner dessert or naughty treat whenever desired. Monin Brownie Syrup captures the qualities of a classic chocolate fudge brownie, throws in a dash of walnut, and provides a memorable taste sensation. Whether its a cupcake or cup of coffee, the syrup is ideal for adding an instant kick of brownie deliciousness.  

The History 

The general consensus points to brownies being invented in the United States during the late 19th-to-early 20th century. While this point is, by and large, accepted by historians, theres still plenty of debate about who was the first person to actually make the baked dessert. Fannie Farmers 1896 publication, the Boston Cooking-School Cook Book, contains what is believed to be the first printed use of brownie as a word. However, instead of being about the brownies we know and love today, the word was to reference a molasses cake recipe. 

Going back three years to 1893, and theres a claim Chicago socialite Bertha Palmer was responsible for the creation of brownies. With the Worlds Columbian Exposition taking place in the city that year, Palmer wanted a dessert which would be suitable for a packed lunch to take to the fair. Cake was on her mind, but it needed to be smaller and sturdier to ensure it travelled without any issue. So she went to the Palmer House Hotels pastry chef and requested a small, cake-like confection. This ended up being the Palmer House Brownie. Dense and chocolatey like the current day brownie, it also introduced walnuts and was finished with an apricot glaze. This brownie is still available to enjoy at the Palmer House Hotel. 

Sadly for Bertha Palmer and her husbands hotel, their purported conception didnt receive the brownie name until years later. As a result, there are other candidates for the original brownie creation crown. By the late 1900s, the dessert had been well-established in cookbooks across America. Yet Mildred Brown Schrumpf, a home economist and food educator, believed the Bangor Brownies trumped any published recipes to win the race. Evidence also points to Bangor Brownies appearing in various 1904 cookbooks some of the earliest publications to mention brownies of any kind which helps to support Schrumpfs theory. 

It took until around the 1920s for the brownie to gain mass popularity. This directly correlates with chocolate becoming more affordable and readily available, which led to an increase in people willing to try the recipe both at home and in dining establishments. Today, brownies are arguably at their height of popularity with people enjoying them across the world. But despite its continued rise over the last century, the brownie recipe has changed very little over that same time period. After all, why modify something which is already perfect? 

 

Recipe Idea 

Chocolate Brownie Sundae 

Classic chocolate brownies + ice cream + caramel sauce + a unique brownie-flavoured whipped cream = a chocolate brownie sundae which is rich, sweet and, most importantly, undeniably delicious. This recipe will serve four people, and best of all: there will still be slices of gooey, gorgeous brownie leftover to enjoy later on. 

What you will need:

  • Dark chocolate (140g)

  • Caster sugar (450g)

  • Butter (225g)

  • Cocoa powder (55g)

  • Plain flour (110g)

  • Five medium-sized eggs

  • Vanilla ice cream (500ml)

  • Monin Brownie Syrup (90ml)

  • Fresh cream (360ml)

  • Whipped cream dispenser

  • NOS cream charger

  • Caramel sauce (160g)


- Preheat the oven to gas mark 5/190C. Grab a 20x30cm baking tin and line this with baking paper. 

- To begin, the main focus is on making the brownies. In a large pan, melt the caster sugar and butter together. Once down, remove from the heat and add the dark chocolate. Stir together until the chocolate has melted. Beat in all five eggs, add the cocoa powder and flour, and combine everything together until a smooth, consistent mix has been achieved. Pour this mixture into the tin and place in the oven for around 30-40 minutes. The aim is for the brownie to be firm on top, but to have a soft centre. When done, remove and let the brownie cool. 

- Preparation of the brownie whipped cream requires a whipped cream dispenser. Place the fresh cream and Monin Brownie Syrup in the dispenser, attach a charger, and shake the device until it produces a velvety, light whipped cream. 

- In a suitable bowl, place chopped up pieces of the brownie. Add a couple scoops of ice cream, pour on some caramel sauce, and finish with a generous serving of the brownie-flavoured whipped cream.


Additional Product Information
Brand: Monin

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Nutritional information
per 100ml
Energy per 100ml
339
Energy per serving
33.9
Fat
0 g
Saturated Fat
0 g
Total Carbohydrates
84.2 g
Of which sugars
84.2 g
Fibre
0g
Protein
0 g
Salt
0.03 g
Values may vary from batch to catch due to variations which can occur in natural ingredients.

Ingredients: Sugar, water, flavouring. Contains Wanut and bitter almond extracts.

Disclaimer: Customers need to check the label when receiving the products in case of allergies or expiration dates. We are unable to accept liability for any incorrect information. This does not affect your statutory rights.

If a customer finds any misinformation on the label received, please report it directly to us and you will earn a £5 shopping voucher.
Trade & Wholesale

We do offer N2O cream chargers & cream whippers at wholesale. Orders over 600 cream chargers we deem as a wholesale quantity. Retailers can also order pallets once your wholesale application has been approved which will allow you to purchase higher volume such as 8 cases (quarter pallet), 16 cases (half pallet) or 32 cases which is a full pallet.

You will required to fill out forms so we can check your reason for wholesale and before we are able to discuss prices.

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