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

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