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.
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:
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.
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:
- Lightly grease a square baking tray (I'm using a 9"x9" square glass tray)
- Mix the dry ingredients in a mixing bowl.
- Beat the eggs in with the melted butter in another bowl, then pour it in to the dry mixture.
- Stir vigorously until the batter is well mixed, it's quite a runny batter.
- Add in the chopped hazelnuts and chopped crystallised ginger, mix well.
- Pour the batter into the baking tray, spread even, and bake in the preheat oven at 180ºC for 35 minutes.
- Test it with a skewer or toothpick for doneness.
- 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.
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| These hazelnut & ginger brownies are about 1cm thick. |
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