Mini Chocolate Ginger Brownies Recipes

CHOCOLATE-GINGER BROWNIES

Chocolate-Ginger Brownies image

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

Ingredients

1/2 cup (1 stick) unsalted butter, plus more for baking dish
3 ounces bittersweet chocolate, coarsely chopped
1 cup sugar
2/3 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
2 large eggs
1 teaspoon grated peeled fresh ginger
1/2 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
1/8 teaspoon ground cloves

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.

GINGER SNAP BROWNIES

Ginger Snap Brownies image

These brownies taste like ginger snap cookies.

Provided by Steven Cutillo

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Time 35m

Yield 9

Number Of Ingredients 15

Ingredients

1 (18.25 ounce) package brownie mix
2 tablespoons unsweetened cocoa powder
1 tablespoon brown sugar
1 tablespoon confectioners' sugar
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger
⅓ cup melted unsalted butter
2 tablespoons strong brewed coffee
2 tablespoons sour cream
2 tablespoons vanilla extract
1 egg
½ (10 ounce) bag chocolate chips

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.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 58 g, Cholesterol 40.1 mg, Fat 21.5 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 9.3 g, Sodium 187.8 mg, Sugar 11.2 g

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