Best Ginger Macadamia Brownies Recipes

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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

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

GINGER-MACADAMIA BROWNIES



Ginger-Macadamia Brownies image

Adding macadamia nuts and ginger transforms familiar brownies into something truly extraordinary. For a festive summer finale, serve them with strawberries.

Yield Makes 16

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 teaspoon instant coffee powder
3 large eggs
1 1/2 cups (packed) brown sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup unbleached all purpose flour
1 cup chopped macadamia nuts
1/4 cup minced crystallized ginger

Steps:

  • Preheat oven to 325°F. Butter 8x8x2-inch glass baking dish. Mix butter, chocolate and coffee powder in heavy medium saucepan. Stir over low heat until smooth. Cool, stirring occasionally.
  • Whisk eggs in large bowl to blend. Whisk in sugar, vanilla and salt. Fold in chocolate mixture. Mix in flour, then nuts and ginger. Pour batter into prepared pan. Bake until tester inserted into center comes out with moist crumbs still attached, about 40 minutes. Cool in pan on rack. Cover and let stand at room temperature overnight. Cut into 16 squares.

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