Day 12: Ginger Chocolate Brownies

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It’s no new-found discovery that ginger and chocolate go well together. I mean with all the chocolate gingerbreads and chocolate ginger cookies out there… there’s no way that it could be wrong.

But something about these brownies had me a bit irked. I can’t describe it but a brownie… flavored with ginger? I just wasn’t sure. But I wanted to take a chance, take that culinary leap. Mostly, I just wanted to be able to tell myself ‘pssssh, and you were worried?’

Sometimes I worry too much. There’s nothing to worry about with these. They are delish! Pinky promise.

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It’s day 12 of my baking extravaganza, and I’m still going strong. About halfway through, but not to worry… I have plenty left to share!!

These fall into the ‘fudgy’ end of the brownie spectrum, but not overly so. I’d say it’s pretty close to perfect. I was expecting the signature paper-thin crackly crust but I think I underbaked just a bit, so that error lies with me. Otherwise, the flavor really is phenom. But when dealing with Martha, you tend to already expect that.

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Chocolate-Ginger Brownies
adapted from Martha Stewart’s Cookies via Delicious Delicious Delicious

Ingredients:
1/2 cup (113g) unsalted butter, plus extra for greasing
3 oz (75g) dark chocolate, broken into squares
1 cup (200g) caster sugar
2/3 cup (95 g) plain flour
1/4 cup (30g) cocoa
2 eggs
1 tsp fresh root ginger, grated
1/2 tsp vanilla
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp salt
1/8 tsp ground cloves

Instructions:
Pre-heat the oven to 350Ā°C and grease and line a 8×8 square baking tin.

Melt the butter and chocolate together in a medium sized saucepan over a low heat (you can also do this in a microwave safe bowl in the microwave for 15-30 second bursts). Remove from heat and allow to cool slightly.

Add all the other ingredients and stir until smooth. (I put the flour, cocoa powder and spices in a separate bowl and whisked until thoroughly combined. I added the sugar and whisked together. Then the eggs, one at a time, and whisked until blended. Then the ginger and vanilla. Last, I added the flour mixture and stirred until just combined.)

Pour the batter into the lined pan and bake until set. Mine were done at 25 mins so start checking around then.

Cool in the pan, and then cut into 16 squares. Or however many you like.

Top with a divine caramel sauce to really take them over the top!!

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Shipping Safe: YES. Wrap tightly and place in a tin or a small box.
Make Ahead and Freeze: YES. Brownies are a great bake and freeze treat.

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2 thoughts on “Day 12: Ginger Chocolate Brownies

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