Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup gizzada filling (recipe below)
Gizzada Filling:
- 1 cup grated coconut
- 1/2 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup water
Special equipment needed:
- 8x8 inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking pan and set aside.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In another mixing bowl, whisk together the melted butter and sugar until well combined.
4. Add the eggs and vanilla extract to the butter mixture and whisk until smooth.
5. Gradually add the flour mixture to the butter mixture, stirring until just combined.
6. Fold in the chocolate chips and gizzada filling.
7. Pour the batter into the prepared baking pan and spread it out evenly.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the brownies cool in the pan for 10 minutes before removing them and transferring them to a wire rack to cool completely.
Gizzada Filling:
1. In a saucepan, combine the grated coconut, brown sugar, cinnamon, nutmeg, salt, and water.
2. Cook over medium heat, stirring constantly, until the mixture thickens and the coconut is toasted, about 5-7 minutes.
3. Remove from heat and let cool before using in the brownie recipe.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
5. Temperature:
350°F (175°C)
Serving size:
Makes 9-12 brownies
Nutritional information:
Calories per serving: 280
Fat: 14g
Carbohydrates: 37g
Protein: 3g
Sodium: 90mg
Sugar: 27g
Substitutions for ingredients:
- You can use coconut oil instead of butter.
- You can use brownie mix instead of making the brownie batter from scratch.
- You can use any type of chocolate chips you prefer.
Variations:
- You can add chopped nuts to the brownie batter.
- You can add a layer of gizzada filling on top of the brownie batter before baking.
- You can sprinkle shredded coconut on top of the brownies before baking.
Tips and tricks:
- Make sure to let the brownies cool in the pan for 10 minutes before removing them to prevent them from falling apart.
- Use a toothpick to check if the brownies are done. If it comes out clean, they're ready.
- Don't overmix the batter, or the brownies will be tough.
Storage instructions:
Store the brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the brownies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Serve the brownies on a platter with a dusting of cocoa powder and a sprinkle of shredded coconut.
Garnishes:
- Shredded coconut
- Chocolate chips
- Whipped cream
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit
Troubleshooting advice:
- If the brownies are too dry, try adding a tablespoon of milk to the batter.
- If the brownies are too wet, try adding a tablespoon of flour to the batter.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and utensils before cooking.
- Store the brownies properly to prevent spoilage.
Food history:
Gizzada is a traditional Jamaican dessert made with coconut and spices. It is often served during Christmas and other special occasions.
Flavor profiles:
The Chocolate Gizzada Brownies have a rich chocolate flavor with a hint of coconut and warm spices.
Serving suggestions:
Serve the brownies warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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Region: Jamaican