Blackout Brownie - preparation and baking
Ingredients
Method- 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)
- 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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