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wasabi brownies
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Chocolate, Ginger & Wasabi Brownies

Wasabi Brownies made by using Vosges Black Pearl bars instead of the usual bittersweet chocolate.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 12
Author Cookie Madness

Ingredients

  • ½ 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)
  • cup all-purpose all purpose flour 85 grams
  • 1 ½ tablespoon unsweetened natural cocoa powder
  • ¼ teaspoon salt
  • 1 cup sugar 200 grams
  • cup packed brown sugar 70 grams
  • 3 large eggs
  • 2 ½ teaspoon vanilla extract

Instructions

  • 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 ¼ 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.