Best 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.

GINGER, PECAN AND RUM CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Line a 12 by 8-inch brownie or cake pan 1 1/2 to 2-inches deep with parchment paper.
• Melt the chocolate and butter together in a pan over simmering water, also known as a double boiler. Do not let the bottom of the pan touch the simmering water as the chocolate may scorch. Set aside the melted chocolate to cool slightly.
• In a separate bowl, beat together the eggs and sugar, using either a whisk or an electric hand mixer, for around 5 minutes, or until the ingredients are nice and thick. Whisk in the chocolate and butter mixture, and then the rum, if using. Fold in the flour, and then the pecans, and preserved ginger. Stir just to incorporate the ingredients.
• Pour the batter into the lined brownie pan. Bake the brownies for 20 to 25 minutes. They should be mostly cooked while still leaving a slightly gooey trace on a knife that you insert into the center of the brownie pan. Leave the brownies out to cool slightly, and then cut them into triangles or small squares. Decorate the brownies by dusting a little confectioners' sugar on top, if using.

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

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.