Chocolate And Ginger Brownies Recipes

CHOCOLATE AND GINGER BROWNIES

Steps:

• Preheat oven to 325˚F.
• Grease an 8 x 8 inch square pan or cover in parchment paper . Set aside.
• Place the butter and chocolate in a heatproof bowl. Melt butter and chocolate slowly. Let cool slightly.
• In a separate bowl mix flour, cocoa and ginger together. Set aside.
• Whisk the eggs, sugar and vanilla until pale and creamy. Slowly add chocolate mixture and mix to combine. Add flour mixture and fold to combine.
• Spread into prepared pan. Sprinkle candied ginger on top.
• Place in the middle of an oven and bake for 25 - 30 mins, or until a toothpick inserted in the middle comes out clean (don't overbake). Cool on a cooling rack.

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.

CHOCOLATE GINGER BROWNIES

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

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 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.

CHOCOLATE GINGER BROWNIES

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.

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.