I’d been itching to put wasabi in chocolate for some time, so when I found the wasabi/chocolate/ginger Black Pearl chocolate bars at Whole Foods, I bought two. At $5.99 a bar (3.5 oz) they weren’t cheap, but I was very curious to see how they’d work in wasabi brownies. Vosges has a brownie recipe on their site, but I opted to use Nancy Baggett’s, which I’ve grown very fond of. All I did was sub 5 ounces of the wasabi/ginger chocolate for the bittersweet. For texture, I chopped up a little extra chocolate and added it at the end so that the brownies would have some chunks.
The brownies were good and would be a creative ending to a Japanese themed meal. I’m still waiting to get a report from Todd’s office. It will be interesting to see if people say “Wow! Brownies with chocolate, ginger, and wasabi! How classy and exotic!” or if they’ll just take a bite and silently wonder if I cut the brownies with a knife I’d been using to chop ginger.
Chocolate, Ginger & Wasabi Brownies
- 1/2 cup plus 2 tablespoons 1 stick plus 2 tablespoons unsalted butter
- 5 ounces bittersweet not unsweetened or semisweet chocolate, broken up or coarsely chopped (or in this case, Vosges Black Pearl Bars)
- 2/3 cup all-purpose all purpose flour 85 grams
- 1 1/2 tablespoon unsweetened natural cocoa powder
- 1/4 teaspoon salt
- 1 cup sugar 200 grams
- 1/3 cup packed brown sugar 70 grams
- 3 large eggs
- 2 1/2 teaspoon vanilla extract
- Preheat the oven to 350 degrees. Line an 8 inch square pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches. Grease bottom of foil only.
- Combine the butter and chopped chocolate in a microwave-safe bowl. Microwave on high for 30 minutes and stir. Continue microwaving at 50% power and stirring every 30 seconds until chocolate is melted. Let cool to warm.
- In another bowl, thoroughly stir together the flour, cocoa powder and salt; set aside.
- In a mixing bowl, combine the sugar and brown sugar with the chocolate-butter mixture. Add the eggs and vanilla and stir until the sugar dissolves and the mixture is well blended and smooth. Stir in the flour mixture just until evenly incorporated.
- Put batter in pan and spread evenly spreading to the edges. Bake in the middle of the oven for 28-30 minutes, or until the center is almost firm when tapped and a toothpick inserted in the center comes out clean except for the bottom 1/4 inch, which should still look moist.
- Transfer the pan to a wire rack and let stand until the brownie is completely cooled. Refrigerate until well chilled.
- Lift from pan by grasping foil. Cut into squares.