Decolonized Brownies
By Kirsten Kirby-Shoote
Decolonized Brownies
By Kirsten Kirby-Shoote
Hazelnut Flour Brownies
Chocolate Ganache
- ⅔ cup olive oil or vegetable oil (plus more for greasing)
- ¼ cup cocoa powder
- ½ cup boiling water
- 1 ½ tsp pure vanilla extract
- 2 tsp strongly brewed coffee
- 2 cups Bob’s Red Mill hazelnut flour
- ½ tsp bicarbonate of soda
- ½ tsp apple cider vinegar
- generous pinch of salt
- 1 cup maple sugar or granulated sugar
- 2 duck eggs or 3 chicken eggs, room temp
Chocolate Ganache
- 4 oz dark chocolate (70%), finely chopped
- ¼ cup + 1 tbsp hazelnut milk
- Crushed dried edible flowers + sumac
Step 1. Preheat the oven to 325 degrees F. With a small amount of oil, grease an 8x8 baking pan and line the bottom with parchment paper.
Step 2. Sift cocoa powder into a bowl, then (in a steady stream) add the boiling water until you have a smooth mixture. Whisk in the vanilla extract and coffee. Set aside and let cool.
Step 3. In another bowl, combine Bob’s Red Mill hazelnut flour with the baking soda and a pinch of salt.
Step 4. Cream sugar, oil and eggs into a large bowl and cream together in a large bowl. Using an electric hand mixer, beat on medium speed until the mixture becomes pale and fluffy.
Step 5. With the mixer on low speed, add the cocoa mixture and apple cider vinegar until thoroughly combined.
Step 6. With a spatula, gently fold the hazelnut flour into the chocolate egg mixture. Pour batter into the prepared baking pan. Bake for 40-45 minutes, test for doneness using a clean knife. The knife should come out mostly clean.
Step 7. Let the brownies cool for 15 minutes in the baking pan. Cut around the sides, place a serving plate over the top of the pan then swiftly invert, set the place (now on the bottom) onto the counter and gently shimmy the pan until the brownies release. Let cool completely.
Step 8. While brownies cool, place chopped chocolate into a heat-proof bowl. Add hazelnut milk to a small saucepan over medium heat and let milk come to just below a boil. Pour hot milk into the chocolate and stir slowly, until thoroughly combined and all the chocolate melts.
Step 9. Pour ganache in an even layer over brownies, immediately sprinkle with crushed wildflowers and sumac over the top before ganache sets.
Step 2. Sift cocoa powder into a bowl, then (in a steady stream) add the boiling water until you have a smooth mixture. Whisk in the vanilla extract and coffee. Set aside and let cool.
Step 3. In another bowl, combine Bob’s Red Mill hazelnut flour with the baking soda and a pinch of salt.
Step 4. Cream sugar, oil and eggs into a large bowl and cream together in a large bowl. Using an electric hand mixer, beat on medium speed until the mixture becomes pale and fluffy.
Step 5. With the mixer on low speed, add the cocoa mixture and apple cider vinegar until thoroughly combined.
Step 6. With a spatula, gently fold the hazelnut flour into the chocolate egg mixture. Pour batter into the prepared baking pan. Bake for 40-45 minutes, test for doneness using a clean knife. The knife should come out mostly clean.
Step 7. Let the brownies cool for 15 minutes in the baking pan. Cut around the sides, place a serving plate over the top of the pan then swiftly invert, set the place (now on the bottom) onto the counter and gently shimmy the pan until the brownies release. Let cool completely.
Step 8. While brownies cool, place chopped chocolate into a heat-proof bowl. Add hazelnut milk to a small saucepan over medium heat and let milk come to just below a boil. Pour hot milk into the chocolate and stir slowly, until thoroughly combined and all the chocolate melts.
Step 9. Pour ganache in an even layer over brownies, immediately sprinkle with crushed wildflowers and sumac over the top before ganache sets.