Get ready to grab the ingredients, your fave Augustus flavour and settle in on the couch for a binge watch.
Oh yes, we are going for pure indulgence here. Warm dark choc brownies with a side of gelato. OMG!
A personal recipe from Augustus’ very own head chef Leo, this recipe is guaranteed to bring some joy into your life.
| 240g | Unsalted Butter, diced |
| 240g | Dark chocolate (70-75% cocoa solids), small pieces |
| 4 each | Eggs |
| 330g | Caster sugar |
| 120g | Gluten Free flour, sifted (Plain flour also works) |
| 30g | Cocoa powder, sifted |
| 10g | Vanilla paste |
| 130g | Walnuts (Or hazelnuts), lightly roasted and chopped. |
| 5g | Salt |
Heat the oven to 180C.
Add the butter and chocolate to a bowl over a water bath. Leave it for about two minutes to melt, then remove the bowl from the heat and stir until you have a thick and shiny sauce. Set aside allowing it to come down to room temperature.
In a large bowl, whisk the eggs and sugar until pale and creamy, and the whisk leaves a trail behind it. Gently fold the chocolate mix into the eggs – (Don’t overwork the mix) – then fold in the flour,nuts, cocoa, and salt. Pour the mixture into a baking tray lined with baking paper and spread out into an even layer.
Bake for about 20 minutes, until the top is crisp, and the middle still has a slight wobble and is gooey inside: check after 18 minutes. The brownies may seem a bit undercooked at first, but they will firm up as they cool down.
Serve with your favourite Augustus Gelato flavour and enjoy!
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