Blackout Brownie

Artisans and Chefs manufacturing

artisans-and-chefs

Blackout Brownie - preparation and baking

Ingredients

107g Plain Flour
64g deZaan Artisan Black
50g deZaan Deep Russet
143g Brown Sugar
143g Caster Sugar
6g Instant Coffee
1,4g Salt
43ml Whole Milk
286g Butter, melted & cooled
7g Vanilla Extract
143g Egg
200g Hazelnuts (toasted and rough chopped)

Method

Pre-heat the oven to 180C
Gently melt the butter and whisk the sugar and salt until well incoporated
In a stand mixer gradually whisk the eggs and milk in until homogenous
Sift all the dry ingredients and incoporate into the wet mixture with 3 additions on low speed
Mix until fully homogenous
Fold in the toasted hazelnuts
Pour into a 8" x 8", baking tin lined with parchment paper
Bake at 180C for 10 mins with fan
Drop the temperature to 160C and bake for a further 20 mins with fan

MORE RECIPES FOR Artisan Black

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.

Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!

deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.

Talia Profet European Chef Lead, deZaan