CHOCOLATE-GINGER BROWNIES
The batter for these fudgy ginger brownies never actually touches a bowl. Butter and chocolate are melted in a saucepan, and the other ingredients are stirred right in.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter an 8-inch square baking dish. Line bottom with parchment paper, allowing 2 inches to hang over 2 sides. Butter parchment; set aside. Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients.
- Pour batter into prepared dish. Smooth top with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into sixteen 2-inch squares.
MINI CHOCOLATE & GINGER BROWNIES
A squidgy dark chocolate traybake dotted with spicy crystallised ginger then cut into bitesize squares for the perfect sweet canapé
Provided by Caroline Hire - Food writer
Categories Dessert, Snack
Time 1h
Yield Cuts into 36 squares
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/ 160C fan/ gas 4 and line a 20cm x 20cm square tin with baking parchment. Melt the dark chocolate with the butter in the microwave or in a heatproof bowl over just simmering water.
- Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and butter mixture, followed by the eggs. Stir through crystallised ginger.
- Pour into the tin and smooth the surface. Bake for 35 - 40 mins. Allow to cool thoroughly before slicing into small bites. Arrange on a tray and sprinkle with icing sugar before serving.
Nutrition Facts : Calories 129 calories, Fat 7.7 grams fat, SaturatedFat 4.6 grams saturated fat, Carbohydrate 13.8 grams carbohydrates, Sugar 10.9 grams sugar, Fiber 0.6 grams fiber, Protein 1.4 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE GINGER BROWNIES
Make and share this Chocolate Ginger Brownies recipe from Food.com.
Provided by WeBees
Categories Bar Cookie
Time 45m
Yield 16 2" brownies, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325. Butter an 8" square baking dish. Line bottom with parchment paper, allowing 2" to hang over 2 sides. Butter parchment; set aside. Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat and stir in remaining ingredients.
- Pour batter into prepared dish. Smooth top with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30-35 minutes Let cool in pan ona wire rack 15 minute Lift out and let cool completley on rack. Cut into 16 2" squares.
CHOCOLATE-GINGER BROWNIES RECIPE
Treat yourself to classic sweets with a slight spice in this brownies recipe! Cocoa, fresh ginger, and chocolate chips are combined for delightful goodies.
Provided by Mary Baker
Categories Bars and Brownies
Time 1h5m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F
- Butter an 8-inch square baking dish
- Line bottom with parchment paper, allowing 2 inches to hang over 2 sides
- Butter parchment; set aside
- Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth
- Remove from heat, and stir in remaining ingredients
- Pour batter into prepared dish
- Smooth top with a rubber spatula
- Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes
- Let cool in pan on a wire rack 15 minutes
- Lift out, and let cool completely on rack
- Cut into sixteen 2-inch squares
- Brownies can be stored in an airtight container at room temperature up to 4 days
Nutrition Facts : Carbohydrate 22.88g, Cholesterol 38.50mg, Fat 8.25g, Fiber 1.09g, Protein 2.16g, SaturatedFat 4.93g, ServingSize 16.00 Piece, Sodium 40.62mg, Sugar 0.00, UnsaturatedFat 2.32g
GINGERY BROWNIE CRINKLE COOKIES
These chocolate cookies are irresistible warm from the oven, when the chips or chunks inside are still luxuriously liquidy. They then cool to a fudgy, brownielike texture with a chewy edge - if any manage to stay around that long. Both fresh and candied ginger lend sophistication, but feel free to leave them out if you want a pure chocolate experience. These cookies are also ideal for late-night cravings: You can be eating them 30 minutes after you start measuring the cocoa powder.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 30m
Yield 20 cookies
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
- Combine the 8 ounces bittersweet chocolate and the butter in a small heatproof bowl that fits on top of a small saucepan without falling in. Bring 1 inch of water to a boil in the saucepan over high, reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from saucepan to cool slightly.
- Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment. Beat on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.
- Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Remove bowl from mixer, scrape sides and fold a few times to make sure everything is well combined. Add the 4 ounces bittersweet chocolate chips and fold to combine.
- Use a small cookie scoop to scoop dough (which will be pretty runny) into generous 1-tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop 3 inches apart. Top each cookie with a good pinch of candied ginger. Bake until surface is crinkled and edges are firm, 8 to 10 minutes, rotating sheets from front to back and top to bottom halfway through.
- Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool further. Scoop any remaining dough onto one of the baking sheets - it's O.K. to reuse the parchment - and repeat. Cookies will keep in an airtight container at room temperature for 3 to 4 days.
CHOCOLATE-GINGER BROWNIES
To make the batter for these super-quick brownies, melt butter and chocolate in a saucepan, then stir the other ingredients right in. Set a batch out on a serving platter, and watch it disappear just as quickly.
Yield makes 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Butter an 8-inch square baking dish. Line bottom with parchment, allowing 2 inches to hang over two sides. Butter lining (not overhang).
- Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients.
- Pour batter into prepared dish. Spread evenly with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into sixteen 2-inch squares. Brownies can be stored in an airtight container at room temperature up to 4 days.
CHOCOLATE GINGER BROWNIES
These are best eaten warm out of the oven, but they do freeze very well. Just freeze in ziplocks, and thaw for 20 minutes before serving. Enjoy!
Provided by Nat Da Brat
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat brown sugar and butter in a medium suacepan, over med.
- -lowheat, until butter melts.
- Mix well, let cool to room temperature.
- Preheat oven to 350 F.
- Butter an 8 X 8 baking pan.
- When sugar/butter mixture has cooled, beat in the eggs and vanilla.
- In a seperate bowl, sift flour, baking powder and salt together.
- Stir into the butter mixture.
- Stir in the chocolate and ginger.
- Spread evenly into the 8 X 8 buttered pan.
- Bake 30 to 40 minutes, or until lightly browned.
- Remove from oven and let cool.
Nutrition Facts : Calories 165.8, Fat 6.3, SaturatedFat 3.8, Cholesterol 32.9, Sodium 92.7, Carbohydrate 26, Fiber 0.3, Sugar 17.8, Protein 1.7
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