12 beautifully presented Walnut Gower Cottage Brownies, packaged in our beautiful presentation tins. Home baked at Gower Cottage, using finest quality Belgian chocolate. Baked Fresh to order, with a best by of 10 days, suitable for home freezing.
Price includes free next working day delivery on all orders received by 10am (mon-fri).
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Ingredients (For allergens, see ingredients in bold): sugar, eggs, butter (milk), chocolate (11%) (cocoa mass, sugar, fat reduced cocoa powder, emulsifier (soya lecithin), natural vanilla flavouring), flour (wheat), walnuts (3%).
Typical Values | Per 100g |
---|---|
Energy | 1861.3kj 445.3kcals |
Fat | 25.8g |
of which saturates | 13.2g |
Carbohydrates | 46.7g |
of which sugars | 40g |
Fibre | 2.4g |
Protein | 5.3g |
Salt | 0.4g |
About Us - I'm Kate
I’m Kate.
It’s all my fault.
Yes, I made the first batch of Gower Cottage Brownies, and for a long time, it was me, in the cottage kitchen, baking away. My first sale was to the lovely people in the village shop, and it sort of went from there.
You might have met me at a food show. You’ll have heard me for sure. Not known for being shy and retiring. Known for loving a laugh, several gins, and general high jinks. Also known for (mis)adventures on trains, mainly between Wales and London, usually en route to the studio for QVC.
I love that we send brownie love out from here on the beautiful Gower coast around the UK and beyond.
It’s still amazing that we now send out up to 300 boxes a day, going up to nearly 1000 a day in the Christmas mayhem.
Or, as the kids used to say, and I still say, totes amazeballs.
About Us - Team Gower Cottage Brownies
When it was just me baking in the kitchen at home, I had occasional helpers, the brownie elves, when things got manic.
We now have a team of 6, with additional elves at Christmas time.
They’re not crammed in the kitchen at home (I don’t think “Elf & Safety” would like that) but in our new Brownie Barns a couple of miles from the cottage.
Even though there’s more of us, and we’re in the Barns now, we’re still baking pretty much the same recipe that I started with.
We’re using the same ingredients, much of it coming from suppliers local to us here in Wales, from the butter to the free-range eggs. We do buy our chocolate from Belgium because we still think it’s the best. Bar none. Got to give the Belgians credit for something more than just cracking beer and Tintin
The only thing I’ve changed over the years is adjusting the baking time as the ovens have got bigger. You can tell the story of how we’ve grown through the ovens we’ve gone through!
About us - This is Rob.
AKA the Brownie Bitch
You’ve met him at shows too.
Probably holding the fort while I’ve wandered off to chat, possibly stalk someone. Anyway, these days Rob’s in charge of logistics (he gets to drive the Landy to make some of our deliveries), technical and general sorting of stuff. Basically, making sure that you get what you want when you want it. Completely indispensable then. Just don’t tell him I said so.