Recipe: THE chocolate brownie
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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
Preheat the oven to 180 (fan). Line and gently grease a 36cm x 26cm x 3.5cm baking tray.
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.
Put the butter and 400g of the chocolate into a heatproof bowl over a pan of simmering water and leave to melt slowly.
While the chocolate is melting, mix the eggs and sugar together in a large bowl, using a wooden spoon. Mix just enough to combine.
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.
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).
Serve warm, for a moist brownie, or chill in the fridge overnight. Serve with cream or vanilla ice cream.
Preheat the oven to 180 (fan). Line and gently grease a 36cm x 26cm x 3.5cm baking tray.
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.
Put the butter and 400g of the chocolate into a heatproof bowl over a pan of simmering water and leave to melt slowly.
While the chocolate is melting, mix the eggs and sugar together in a large bowl, using a wooden spoon. Mix just enough to combine.
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.
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).
Serve warm, for a moist brownie, or chill in the fridge overnight. Serve with cream or vanilla ice cream.
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
Preheat the oven to 180 (fan). Line and gently grease a 36cm x 26cm x 3.5cm baking tray.
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.
Put the butter and 400g of the chocolate into a heatproof bowl over a pan of simmering water and leave to melt slowly.
While the chocolate is melting, mix the eggs and sugar together in a large bowl, using a wooden spoon. Mix just enough to combine.
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.
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).
Serve warm, for a moist brownie, or chill in the fridge overnight. Serve with cream or vanilla ice cream.
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