Justin Gellatly’s Chocolate Brownies

I’m telling you now I have never in my life had a better brownie than these. I realise that’s a rather bold claim but I genuinely think i’d be hard pushed to either make or find something as good. I’ve been meaning to make a trip to the Bread Ahead stall in Borough Market for a good 6 months now – mainly to get my hands on one of Justin Gellatly’s (head baker) famous ‘pillows of joy’ doughnuts. I managed to go to a bread baking class there but sadly the market wasn’t open that day so I still haven’t been OR tried one of those doughnuts. One of the other delightful treats they sell at Bread Ahead that I also haven’t manage to try is The Chocolate Brownie. Huge slabs of chocolatey nutty deliciousness. So, having brought Justin’s book ‘Bread, Cake, Doughnut, Pudding’ I thought heck, i’ll just make the brownies myself! Plus I had the idea the day before I competed in the London Triathlon so I thought they’d make an excellent post race treat. (I think I genuinely did eat about 6 that afternoon….)

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As Justin explains in the book, I think these are best kept in the fridge and eaten cold. Sounds strange for a brownie (I’d normally say warm it up so it’s all melty with a huge dollop of ice cream) but the fridge thing does just work, try it. Not to say warmed up with a huge dollop of ice cream wouldn’t be equally as delicious as well of course 😛

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So here they are, jammed packed full of roasted nuts and rich dark chocolate, please just make them, you will never want to make any other brownie ever again! I’ve very slightly adjusted Justin’s recipe just to make quantities easier but it is essentially exactly the same.

For all you gluten frees out there you can also make this completely gluten free by using an alternative flour such as rice flour instead of plain flour and they turn out just as well if not even slightly more gooey!

RECIPE

Makes 18 brownies

Ingredients:

  • 100g whole blanched almonds
  • 100g whole blanched hazelnuts
  • 180g unsalted butter
  • 300g dark chocolate broken into pieces
  • 3 eggs
  • 300g caster sugar
  • 60g plain flour
  • Pinch of fine sea salt

Method:

  1. Preheat the oven to 180 degrees (160 fan) and line and grease a baking tray
  2. Put the almonds and hazelnuts in a roasting tin and roast in the oven for about 15 minutes tossing them a few times so they are golden brown. Leave them to cool then roughly chop
  3. Melt together the butter and 250g of the chocolate either in a bowl over a pan of hot water or in the microwave (my preferred option!)
  4. In a large bowl mix together the eggs and sugar with a wooden spoon until combined
  5. Once the chocolate is melted pour the chocolate mix into the egg mix and stir together. Fold in the nuts, flour, salt and remaining chocolate
  6. Pour the mixture into the prepared baking tray and bake for 25 minutes
  7. Remove from the oven and leave to cool in the tin as it will still be very gooey in the middle at this stage
  8. Serve warm or pop them in the fridge overnight and eat cold, which is when they’re at their best I think 🙂

Hannah x x x

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3 Comments Add yours

  1. These look so so good!! What size baking tray do you use? Your brownies look so thick and decadent!

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    1. Thank you lovely! I’m making more this weekend I’m completely addicted ☺️ the tray is about 30cm x 20cm and about 3.5cm deep. X

      Liked by 1 person

      1. They look amazing! I can see how you’re addicted. Thanks for the tray measurements 🙂

        Like

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