January 09, 2011

Chocolate & Yuzu Brownies

One of my favourite flavours in Japan was yuzu, deliciously sour citrus fruit. I had it fresh, drank it as juice, I bought yuzu marmalade, yuzu cake, even a yuzu macaron, and I also bought some yuzu peel to bring back home with me. I wanted to use this peel in baking, and thought chocolate would marry well with the tangy citrus. I added some coffee and cocoa nibs for extra flavour and texture, and replaced butter with mashed banana! These brownies are a perfect guilt-free treat to be enjoyed even so soon after the silly season ;-)

Chocolate & Yuzu Brownies
(Makes about 12)

100g brown sugar
125 g dark chocolate (70%)
125g banana, mashed
2 tbsp strong coffee
3 large free-range eggs
2 tbsp cocoa nibs
1 tbsp yuzu peel (substitute with sweet orange peel)
50g plain or white spelt flour
35g unsweetened cocoa powder
1/4 tsp baking powder

Preheat oven to 160C. Grease and line a 17cm x 25cm brownie tin.

Place the sugar and the chocolate in a bowl and microwave for one minute. Stir well to combine until the chocolate has melted. Mix in the banana and the coffee. Using a wooden spoon, beat in the eggs one by one.

Place the cocoa nibs and the yuzu peel in a bowl of a food processor and process until fine. Add the mixture into the dough and stir to combine.

Sift in the flour, cocoa and baking powder and fold all in. Bake for 20-30 minutes or until it feels firm to touch. Serve with icing sugar and extra yuzu peel.