Product Information


Nobós Gluten Free Chocolate Brownie Recipe

Nobó Chocolate Brownie Recipe 
•Servings: 9 squares
•Prep Time: Approximately 20 minutes
•Baking Time: Approximately 20-25 minutes

180g Almond Milk
2tsp Apple Cider Vinegar
180g Water
170g Rapeseed Oil
160g Coconut Sugar
1tsp Vanilla Extract

150g Gluten-Free Flour
1tsp Gluten-Free Baking Powder
90g Cocoa Powder
130g Ground Almonds
1 Nobó Smooth & Creamy Chocolate Bar (80g)

Optional: Nobó Piedmont Hazelnut Chocolate Spread

1. Preheat your oven to 180°C.
2. Line an 8×8 inch baking tray with parchment paper.
3. In a jug, mix the apple cider vinegar into the almond milk. Stir and let it sit for 5 minutes.
4. Add the water, rapeseed oil, coconut sugar and vanilla extract to the almond milk mixture. Mix until well combined.
5. In a large bowl, sift in the gluten-free flour, baking powder and cocoa powder.
6. Stir in the ground almonds.
7. Chop up the chocolate bar into small chunks. Put half of the chopped chocolate into the dry ingredients, saving the other half to top the brownie batter.
8. Pour the wet ingredients into the dry. Mix until combined.
9. Pour the batter into the lined baking tray and smooth out the top using a small spatula.
10. Sprinkle on the remaining chocolate.
11. Bake at 180°C for 20-25 minutes. Check at 20 minutes to prevent overbaking the brownies. The brownie should feel firm to the touch and bounce back slightly when pressed down.
If using the skewer test, insert the skewer in the middle of the brownie, and it should come out clean with moist crumbs.
13. Remove the tray from the oven and cool in the tray for 15 minutes before transferring to a cooling rack.
14. Once warm to the touch or fully cooled, cut into 9 squares or the desired size.

Optional: To decorate, drizzle on the Piedmont Hazelnut Chocolate Spread for extra richness and decadence and enjoy!

Sarah & Olive’s Bruschetta Recipe

­Make the most delicious Bruschetta with Nobleza del Sur’s Centenarium from Sarah & Olive

A great olive oil like Nobleza del Sur’s award-winning Centenarium is just perfect for bringing out the best in tomatoes. It is made with Picual olives, a variety that has strong notes of tomato and tomato leaf followed by a fabulous pepper hit which makes it perfect for showcasing any tomato dish. Stir some into your favourite tomato pasta sauce just before you serve to see just how well it works.

Or how about a simple salad? Try this – slice or roughly chop a couple of decent tomatoes then generously drizzle them with Centenarium, a little dash of balsamic or sherry vinegar and a generous pinch of flakey salt. Leave to marinate for 20 minutes and you have one of the tastiest salads around. It’s that classic Mediterranean trick of just 1 simple ingredient made sublime by the right seasoning – olive oil and salt.

A simple tomato salad that can be repurposed as bruschetta (for 2-3)

  • 4 decent sized tomatoes
  • A punchy, peppery olive like Nobleza del Sur’s Centenarium
  • Flakey salt
  • A tiny quantity of vinegar – balsamic, sherry or red wine
  • A few sprigs of basil (about 15 decent size leaves) if you have it
  • Rustic style bread – sourdough or a decent baguette are perfect

Chop the tomatoes and finely shred the basil. Mix together in a bowl and generously drizzle with oil, a dash of vinegar and a generous pinch of flakey salad. Mix well then set aside for at least 20 minutes.

For the Bruschetta:

Toast about 3/4 baguette (or the equivalent). Cut into manageable pieces then heap with the tomato salad.

The next thing you can do with tomatoes and olive oil is the Catalan pan amb tomaquet (bread with tomato). When I lived in Barcelona this was something I ate almost every day. Again, this is a non-recipe recipe but it’s just so good that it’s worth sharing. Also, it really highlights just how little you have to do with simple ingredients when you’ve got a great oil.


Pan am tomaquet (for 2 or 3)

  • 1 decent quality baguette or similar
  • 4 good quality tomatoes
  • A punchy, peppery olive like Nobleza del Sur’s Centenarium
  • Salt

Toast the bread and slice the tomatoes in half through the middle rather than top to bottom.

Rub the tomato halves on the bread until they literally fall apart and you are only left with the skins. Generously drizzle with oil and a sprinkling of flakey salt.


Vico Baths

Our Staff’s Favourite Outdoor Activities

With 2021 well underway, we at The Butler’s Pantry are very fortunate to continue to be able to keep our 10 shops open and are delighted to still provide our loyal customers with the service and products they deserve.

Our New Nourish Pack has been very popular and is joined by our Winter Comfort Foods Hamper. This combines great meal options made from the best Irish produce and is delivered nationwide. So, for a personal pick-me-up or a thoughtful gift for a friend, The Butler’s Pantry is at hand.

Our Restart and Reset Initiative encourages our customers to enjoy the outdoors within the permitted limits whilst eating healthily and staying positive.

Whatever your level of fitness, exercise is great for body and mind and can be incorporated into your daily routine. We suggest to you some our staff’s favourite outdoor activities which will keep you fit and active during the month of January.


Outdoor swimming has become very popular in recent months and despite the winter temperatures people have continued to brave the freezing waters for their dose of Vitamin Sea. Whether you decide to go just to dip your toe or have a quick plunge, a swim in the sea is refreshing and exhilarating and will set you up for the day. Some excellent spots include; Seapoint, Killiney, The Forty Foot, Bullock Harbour and Portmarnock Beach.


Cycling has become popular as an outdoor activity and new improvements made to Dublin’s cycle paths and cycleways make it safe and accessible. There are many varieties of biking from the roads to the mountains and commuting. It’s a great way to get around your city whilst getting some air in the lungs.


As a form of exercise running still stands out as the most popular and can be enjoyed by all ages. Its flexibility and safety can be enjoyed day or night throughout the winter months.


A short or long walk can be a great way to get some fresh air while staying in your bubble. Short healthy breaks for those working from home can make walking a pleasant outlet anytime throughout your day.


Lamb Stew

Healthy Nourishing Recipes to Try at Home

Going into the New Year we believe it is important to maintain a positive outlook now more than ever. Our Restart & Reset 2021 initiative aims to reinforce this positive policy by encouraging our customers to remain active, eat well and start that year as we mean to continue. In helping our customer’s kick-start 2021 we will continue to offer our customers healthy nourishing food made with the best seasonal Irish produce. At the centre of our Restart & Reset Campaign is the arrival of our new Nourish Pack, a collection of healthy nourishing meal options to kick-start the year. This along with all of our Fresh Food Hampers can delivered to your door nationwide.

In line with this here are a couple of healthy and nourishing recipes for a cold snowy January recommended by award winning head Chefs. We suggests these healthy recipes for you to try and enjoy in the coming months!


Irish Lamb Stew



1 kg diced Irish lamb (neck)

245g diced white onion

4g crushed garlic

4 g thyme and rosemary (from your garden if possible)

32g lrish salted butter

32g plain flour

160g good white wine

700g good chicken stock

245g diced carrots 20 x 20 mm

200g diced celeriac 20 x 20 mm

245g diced potatoes 40 x 40 mm

16g flat leaf parsley



  1. Fry lamb in hot pot until sealed and golden on the outside
  2. Remove and let fat strain off
  3. Add onions, garlic, thyme and rosemary and fry on a low heat until soft.
  4. Add butter and allow melting, adding flour and making a roux.
  5. Add white wine and reduce by half.
  6. Add chicken stock and bring to the boil.
  7. Add lamb, carrots, celeriac and potatoes.
  8. Simmer for 1 hour or until the lamb is tender and cooked
  9. Add parsley and serve in large bowls with Butler’s Pantry white crusty bread.


Smoked Veg Chilli



280g cracked bulgur wheat

140g diced white onion

7g crushed garlic

7g cumin seed crushed

6g smoked paprika

7g dried marjoram

200g kidney beans (tinned)

170g small-diced mixed peppers 10 x 10mm

100g small-diced red onions

170g small-diced courgettes 10 x 10 mm

10g smoked chipotles chillies

450g good veg stock

800g tomato pulp

10g Dijon mustard




  1. Gentle fry white onions, garlic, cumin, smoked paprika, dried marjoram and smoked chipotles.
  2. Add bulgur wheat and gentle stir; allow absorbing of all the spices.
  3. Add white wine, reduce by half.
  4. Add veg stock and tomato pulp, cook out until bulger is cooked, 20mins.
  5. In separate frying pan, quick fry on high heat, peppers, red onions and courgettes, colour on all sides.
  6. Add veg, kidney beans and Dijon mustard to bulgur wheat.
  7. Serve in large bowls with Butler’s Pantry white crusty bread.