Mini Chocolate Ginger Brownies Recipes

CHOCOLATE-GINGER BROWNIES

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

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.

GLAZED MINI BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch pan with cooking spray and line with parchment paper.
• Heat the butter together with the unsweetened chocolate in a medium saucepan over low heat, whisking occasionally, until fully melted and smooth. Sprinkle in the cocoa powder while whisking; whisk until smooth. Allow to cool for 5 minutes.
• Stir in the sugar and vanilla until just combined. Stir in the eggs one at a time. Stir in the flour until just combined. Transfer the batter to the prepared pan, distributing it evenly.
• Bake until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Allow the brownies to cool completely, then flip out onto a cutting board. Cut the brownies into bite-size pieces and transfer to a baking rack.
• Put the bittersweet chocolate in a medium bowl. Heat the cream over medium-high heat until the edges begin to bubble, 2 to 3 minutes. Immediately pour the cream over the chocolate. Allow to sit for 2 minutes, then stir until smooth.
• Spoon the ganache over the brownie pieces until completely covered. Sprinkle the top with chopped pistachios and allow to sit until the ganache has set, about 10 minutes. Transfer to a platter and serve with toothpicks.

GINGER SNAP BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Mix brownie mix, cocoa powder, brown sugar, confectioners' sugar, cinnamon, cloves, nutmeg, allspice, and ginger together in a bowl.
• Stir butter and coffee together in a bowl; allow to cool for 5 minutes. Stir sour cream and vanilla extract into butter mixture; stir into brownie mix mixture and add egg. Stir 25 times with a wooden spoon until batter is smooth; fold in chocolate chips and stir 25 more times. Pour into the prepared baking dish.
• Bake in the preheated oven until edges start to pull away from the sides, 20 to 30 minutes. Cool brownies before cutting.

CHOCOLATE-GINGER BROWNIES RECIPE

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

CHOCOLATE-GINGER BROWNIES

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.