Hazelnut and Ginger Butter Brownie
12 servings
75 minutes
Brownies with hazelnuts and ginger oil are a gourmet treat where the classic rich chocolate base combines with the spicy warmth of ginger and the nutty aroma of hazelnuts. This dessert originates from American cuisine, where brownies have long been a symbol of cozy gatherings and home baking. The taste is dense, moist, with a delicate caramel note thanks to the combination of cocoa and sugar, while ginger oil adds a light warming spiciness. Hazelnuts provide structure and a pleasant crunch. These brownies can be enjoyed as a standalone dessert or complemented with a scoop of vanilla ice cream. They are perfect for a cozy evening with a cup of hot tea or coffee and make an excellent gift for lovers of unusual flavor combinations.
1
Lightly roast the hazelnuts in the oven - as soon as the smell appears, you can take them out. Once cooled, at least partially, remove the skin.
- Hazelnut: 150 g
2
Prepare the dough: in a large bowl, mix cocoa powder and baking soda with vinegar or lemon juice. Add half of the vegetable oil and boiling water, and mix well. Add sugar, beat in the eggs, pour in the remaining vegetable oil and ginger oil. Add flour, vanilla extract, and salt.
- Cocoa powder: 65 g
- Soda: 0.5 teaspoon
- Vegetable oil: 140 ml
- Water: 120 ml
- Sugar: 400 g
- Chicken egg: 2 pieces
- Vegetable oil: 140 ml
- Ginger oil: 20 ml
- Wheat flour: 165 g
- Vanilla extract: 1 teaspoon
- Salt: pinch
3
Combine the dough with hazelnuts. Grease the baking pan and dust it with flour. Pour the dough into the pan and refrigerate for an hour.
- Hazelnut: 150 g
- Vegetable oil: 140 ml
- Wheat flour: 165 g
4
Bake at 180 degrees for 40-45 minutes, check readiness with a toothpick.
5
Cool the finished brownie and cut it into squares.