Hazelnut & Ginger Brownies made from Cocoa Powder

Was going through the pantry today and noticed that the cocoa powder is almost at its best by - code blue - and the only thing I can think of that doesn't require too much work is brownies. We could take this opportunity to finish off the leftover chopped hazelnuts from making the nutty chocolate bites too.

Just so happens that I've bought a jar of crystallised ginger on marked-down, this is a good time to try making the brownies gingery.

I have actually never made brownies before but I have seen the process before, so with a little more research, I should be able to handle it. Although it's usually made with cooking chocolate, but hey cocoa powder is all I've got; and if I can make chocolate sauce with it, I can make brownies with it 😉

The amount of ingredients are based on whatever is left of the cocoa powder (rounded up number):

45g 100% cocoa powder
55g sugar
55g plain flour
100g melted salted butter at room temperature
2 eggs
Leftover chopped hazelnuts (about 1 tablespoon and a half)
6 crystallised ginger, finely chopped

The steps:

  1. Lightly grease a square baking tray (I'm using a 9"x9" square glass tray)
  2. Mix the dry ingredients in a mixing bowl. 
  3. Beat the eggs in with the melted butter in another bowl, then pour it in to the dry mixture.
  4. Stir vigorously until the batter is well mixed, it's quite a runny batter.
  5. Add in the chopped hazelnuts and chopped crystallised ginger, mix well.
  6. Pour the batter into the baking tray, spread even, and bake in the preheat oven at 180ºC for 35 minutes.
  7. Test it with a skewer or toothpick for doneness.
  8. Leave to cool outside the oven for 10-15 minutes before cutting into small pieces.

The mission of salvaging the cocoa powder is complete, and the experiment with ginger has worked out fine. It's been a good weekend.

Although I've used very little sugar, the crystallised ginger has added more sweetness to it to balance up the bitterness in the pure cocoa powder. However, I could probably add in more ginger the next time round.

These hazelnut & ginger brownies are about 1cm thick.


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