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


Do you Know Cocoa?

Excel your cocoa knowledge and be inspired with our exclusive book – just launched!

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Do you Know Cocoa?

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!

Cocoa Insights

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
Cocoa Insights

In our chef-led book, you will be given the scoop on:

  • Revelatory cocoa cooking tips from our expert chefs and chef partners
  • The six elements of cocoa powder and why they matter
  • The difference pH and fat content can make for precision in your recipes
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  • How to convert recipes from chocolate to cocoa powder
  • Original flavor pairings
  • 27 foundational and inspirational recipes including technical deep dives
  • A plethora of technical cocoa knowledge and know-how