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Recipe: THE chocolate brownie

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London’s Bread Ahead bakery makes an array of amazing bread-based delights and some of the most outrageously delicious sweet treats. On a much anticipated visit to their stall at Borough Market, they let us in on one of their best-kept secrets – the recipe for their much talked about chocolate brownie.

THE chocolate brownie

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Preparation Time25 MINUTES

Cooking Time25 MINUTES

Resting Time MINUTES

Serves16

LevelMedium


ingredients

160g (1 cup) whole blanched almonds

160g (1 cup) whole blanched hazelnuts

300g (2 ½ cups) unsalted butter, chopped

500g (3 cups) Valrhona or other dark chocolate (70%), broken or chopped into small pieces.

5 eggs

500g (2 ½ cups) caster sugar

100g (1 cup) plain flour

Pinch of fine sea salt.

Recipe by

Justin Gellatly of Bread Ahead Bakery.

Photo by

Lara Messer

1

Preheat the oven to 180 (fan). Line and gently grease a 36cm x 26cm x 3.5cm baking tray.

2

Put the almonds and hazelnuts into a roasting tin and roast for around 10-15 minutes, stirring them every few minutes or until they’re golden brown. Leave them to cool, then chop them roughly.

3

Put the butter and 400g of the chocolate into a heatproof bowl over a pan of simmering water and leave to melt slowly.

4

While the chocolate is melting, mix the eggs and sugar together in a large bowl, using a wooden spoon. Mix just enough to combine.

5

Once melted, pour the chocolate mix into the egg mix and whisk together briefly. Fold in the nuts and the rest of the chocolate. Then sift in the flour and salt and fold into the mix.

6

Pour the mixture into the prepared baking tray, and bake for 25 minutes. Take out of the oven and put on a cooling rack for one hour (it might look a little under-baked, but it will firm up as it cools).

7

Serve warm, for a moist brownie, or chill in the fridge overnight. Serve with cream or vanilla ice cream.

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Preparation Time25 MINUTES

Cooking Time25 MINUTES

Resting Time MINUTES

Serves16

LevelMedium


ingredients

160g (1 cup) whole blanched almonds

160g (1 cup) whole blanched hazelnuts

300g (2 ½ cups) unsalted butter, chopped

500g (3 cups) Valrhona or other dark chocolate (70%), broken or chopped into small pieces.

5 eggs

500g (2 ½ cups) caster sugar

100g (1 cup) plain flour

Pinch of fine sea salt.

Recipe by

Justin Gellatly of Bread Ahead Bakery.

Photo by

Lara Messer

1

Preheat the oven to 180 (fan). Line and gently grease a 36cm x 26cm x 3.5cm baking tray.

2

Put the almonds and hazelnuts into a roasting tin and roast for around 10-15 minutes, stirring them every few minutes or until they’re golden brown. Leave them to cool, then chop them roughly.

3

Put the butter and 400g of the chocolate into a heatproof bowl over a pan of simmering water and leave to melt slowly.

4

While the chocolate is melting, mix the eggs and sugar together in a large bowl, using a wooden spoon. Mix just enough to combine.

5

Once melted, pour the chocolate mix into the egg mix and whisk together briefly. Fold in the nuts and the rest of the chocolate. Then sift in the flour and salt and fold into the mix.

6

Pour the mixture into the prepared baking tray, and bake for 25 minutes. Take out of the oven and put on a cooling rack for one hour (it might look a little under-baked, but it will firm up as it cools).

7

Serve warm, for a moist brownie, or chill in the fridge overnight. Serve with cream or vanilla ice cream.

SHOW MORE
SHOW LESS

London’s Bread Ahead bakery makes an array of amazing bread-based delights and some of the most outrageously delicious sweet treats. On a much anticipated visit to their stall at Borough Market, they let us in on one of their best-kept secrets – the recipe for their much talked about chocolate brownie.

THE chocolate brownie

1

Preheat the oven to 180 (fan). Line and gently grease a 36cm x 26cm x 3.5cm baking tray.

2

Put the almonds and hazelnuts into a roasting tin and roast for around 10-15 minutes, stirring them every few minutes or until they’re golden brown. Leave them to cool, then chop them roughly.

3

Put the butter and 400g of the chocolate into a heatproof bowl over a pan of simmering water and leave to melt slowly.

4

While the chocolate is melting, mix the eggs and sugar together in a large bowl, using a wooden spoon. Mix just enough to combine.

5

Once melted, pour the chocolate mix into the egg mix and whisk together briefly. Fold in the nuts and the rest of the chocolate. Then sift in the flour and salt and fold into the mix.

6

Pour the mixture into the prepared baking tray, and bake for 25 minutes. Take out of the oven and put on a cooling rack for one hour (it might look a little under-baked, but it will firm up as it cools).

7

Serve warm, for a moist brownie, or chill in the fridge overnight. Serve with cream or vanilla ice cream.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

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