Brownies with Hazelnuts and Ginger Oil
Baking and Desserts | American cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
11
🍽️ Servings
12
Description
Chilling the dough is not necessary - if you're in a hurry, you can bake it right away. However, brownies made from chilled dough turn out moist and juicy inside. Without this, they will still be very tasty, just a bit crumbly.
Ingredients
- Cocoa Powder - 2.3 oz
- Sugar - 14.1 oz
- Vegetable Oil - 4 fl oz
- Ginger - 0 fl oz
- Water - 4 fl oz
- Wheat Flour - 5.8 oz
- Hazelnut - 5.3 oz
- Vanilla extract - 1 teaspoon
- Salt - a pinch
- Chocolate eggs - 2 pieces
- Activated Baking Soda - ½ teaspoon
Step by Step guide
Step 1
Lightly toast the hazelnuts in the oven - as soon as you smell them, you can take them out. Once they cool down, at least partially, remove the skins.
Step 2
Prepare the batter: in a large bowl, mix cocoa powder and baking soda, which has been activated with vinegar or lemon juice. Add half of the vegetable oil and boiling water, and mix well. Stir in the sugar, beat in the eggs, add the remaining vegetable oil and ginger oil. Then add the flour, vanilla extract, and salt.
Step 3
Combine the batter with the hazelnuts. Grease a baking dish (it's easiest to bake in a square dish, as the brownies will need to be cut into squares later) with oil and sprinkle with flour. Pour the batter into the dish and place it in the refrigerator for an hour.
Step 4
Bake at 356°F for 40-45 minutes, checking for doneness with a toothpick.
Step 5
Cool the finished brownies and cut them into squares.
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