CHOCOLATE-GINGER BROWNIES
The batter for these fudgy ginger brownies never actually touches a bowl. Butter and chocolate are melted in a saucepan, and the other ingredients are stirred right in.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 16
Number Of Ingredients 12
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 BROWNIES
This recipe is great! You can double it to make more, using a bigger pan. My family just loves them. It is a regular dessert is our home! The brownies just melt in your mouth! Adding peanut butter to the batter really brings out the fudge taste!
Provided by TERESA VANNATTA
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 25m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
- In a medium bowl, beat sugar, oil, eggs, and vanilla until light and fluffy. Combine the flour, baking powder, salt, and cocoa; stir into the sugar mixture. Blend in the peanut butter. Spread batter evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until edges of brownies start to pull away from the sides of the pan. Cool before cutting into bars and serving.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 12.3 g, Cholesterol 18.6 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 56.6 mg, Sugar 7.8 g
CHOCOLATE GINGER BROWNIES
Make and share this Chocolate Ginger Brownies recipe from Food.com.
Provided by WeBees
Categories Bar Cookie
Time 45m
Yield 16 2" brownies, 16 serving(s)
Number Of Ingredients 12
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 CHIP BROWNIES
People love these rich chocolate chip brownies so much that I never take them anywhere without bringing along several copies of the recipe to hand out. The treats are wonderful to take on a picnic because you don't have to worry about melted frosting. -Brenda Kelly, Ashburn, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended (do not overmix). , Pour batter into 2 greased 9-in. square baking pans. Sprinkle with chips and nuts. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool.
Nutrition Facts : Calories 167 calories, Fat 8g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 83mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
MINI CHOCOLATE & GINGER BROWNIES
A squidgy dark chocolate traybake dotted with spicy crystallised ginger then cut into bitesize squares for the perfect sweet canapé
Provided by Caroline Hire - Food writer
Categories Dessert, Snack
Time 1h
Yield Cuts into 36 squares
Number Of Ingredients 8
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.
Nutrition Facts : Calories 129 calories, Fat 7.7 grams fat, SaturatedFat 4.6 grams saturated fat, Carbohydrate 13.8 grams carbohydrates, Sugar 10.9 grams sugar, Fiber 0.6 grams fiber, Protein 1.4 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE-GINGER BROWNIES
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
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.
CHOCOLATE GINGERBREAD BROWNIE BARS WITH FUDGY ICING
These luxurious bars are based on a classic flourless cake, so they're rich and light in equal measure
Provided by Sarah Cook
Categories Treat
Time 55m
Yield Cuts into 15 bars
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm cake tin, and line the base and sides with baking parchment. Melt the chocolate, cocoa, sugar and butter together in a saucepan over a very low heat. Once the chocolate and butter have melted and sugar dissolved, remove from the heat and stir in the ginger and almonds, followed by the egg yolks, one at a time.
- Beat the egg whites to stiff peaks. Using a metal spoon, stir a couple of spoonfuls of the egg whites into the chocolate mixture to loosen before very gently folding in the rest.
- Gently scrape into the tin. Bake for 30-35 mins until the top looks set and the centre doesn't wobble too much. Sit the cake tin on a wire rack and leave to cool completely.
- Once cool, make the icing. Put the butter, chocolate, cocoa, icing sugar, ground ginger and 4 tbsp water in a pan. Gently heat, stirring, until you have a smooth icing. Pour over the cake (still in its tin), leave for 1-2 mins to cool slightly, then scatter over the ginger. Cool completely (you can also store in the fridge if you bring out to room temperature about 20 mins before serving) before cutting into bars.
Nutrition Facts : Calories 553 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
CHOCOLATE-FUDGE BROWNIES
Can one ever have too many brownies? If using semisweet chocolate instead of bittersweet, do cut back on the amount of sugar called for by 2 tblsps. :-)
Provided by evelynathens
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and place rack in middle of oven.
- Butter and flour a 13 x 9 inch baking pan.
- Melt chocolate with butter, stirring, until mixture is smooth.
- Let cool until lukewarm.
- Stir in sugar, vanilla and eggs, one at a time, stirring well after each addition.
- Stir in salt and flour, stirring just until combined.
- Stir in chocolate chips and walnuts.
- Pour into prepared baking pan and bake for 25-30 minutes, or until a tester comes out with a few crumbs attached.
- Let cool completely and cut into 24 bars.
BEST EVER CHOCOLATE BROWNIES RECIPE
A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.
Provided by Orlando Murrin
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Cuts into 16 squares or 32 triangles
Number Of Ingredients 8
Steps:
- Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
- Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
- Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
- While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
- Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
- Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
- Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
- Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
- Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
- Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
- Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
- They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
CHOCOLATE GINGER CAKE
Indulge in a dark, decadent cake that showcases the flavors of the holiday season. I stir fresh ginger into the batter and sprinkle chopped crystallized ginger over the velvety ganache. -Amber Evans, Beaverton, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.
Nutrition Facts : Calories 596 calories, Fat 32g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 289mg sodium, Carbohydrate 71g carbohydrate (47g sugars, Fiber 3g fiber), Protein 7g protein.
More about "chocolategingerbrownies recipes"
CHOCOLATE GINGER BROWNIES RECIPE: HOW TO MAKE …
From recipes.timesofindia.com
Cuisine AmericanTotal Time 40 minsCategory DessertCalories 363 per serving
- To prepare this delicious treat, preheat the oven at 180 degree Celsius and grease a baking tray or cover it with parchment paper. Set it aside for later.
- Now, take a microwaveable bowl and add the butter and chocolate to it. Microwave it for 2-3 minutes or until its completely melted and the let it cool down. In a separate bowl, mix flour, cocoa powder and ginger powder together.
- Next, take a large bowl and add eggs, vanilla extract and sugar. Beat the mixture till it turns soft and creamy. Slowly add the chocolate and butter mixture and beat again. Finally, add the dry mixture and beat till the batter becomes smooth and thick.
- Now, pour this batter into the greased baking pan and place it into a preheated oven. Bake for about 30 minutes, or until a toothpick inserted comes out clean.
16 CHOCOLATES, FUDGE, BROWNIES IDEAS IN 2021 | DESSERTS ...
From pinterest.ca
GINGERBREAD BROWNIES | AMERICAN RECIPES - GOODTOKNOW
From goodto.com
CHOCOLATE CHIP BROWNIES - LITTLE SWEET BAKER
From littlesweetbaker.com
MINI CHOCOLATE & GINGER BROWNIES - CRECIPE.COM
From crecipe.com
CHOCOLATE BROWNIES RECIPE - BBC FOOD
From bbc.co.uk
DARK CHOCOLATE BROWNIES - THE PIONEER WOMAN
From thepioneerwoman.com
TERRY'S CHOCOLATE ORANGE BROWNIES RECIPE - OLIVEMAGAZINE
From olivemagazine.com
DOUBLE CHOCOLATE AND GINGER BROWNIES RECIPE ...
From worldchocolatedirectory.org
EASY RECIPES | VIDEOS, ARTICLES & COOKING TIPS - THE FEEDFEED
From thefeedfeed.com
CHOCOLATE AND GINGER BROWNIES
From whatscarolecooking.com
CHOCOLATE BROWNIES | DESSERT RECIPES | WOMAN & HOME
From womanandhome.com
EASY CHOCOLATE BROWNIES - ERREN'S KITCHEN
From errenskitchen.com
DIABETIC CHOCOLATE BROWNIE RECIPE : OPTIMAL RESOLUTION ...
From recipeschoice.com
CHOCOLATE BROWNIE | CONTINENTAL | KID-FRIENDLY | RECIPE
From bawarchi.com
CHOCOLATE FUDGE BROWNIES | NOW YOU'RE COOKING!
From nowyourecookingrecipes.com
900+ BOX OF CHOCOLATES IDEAS IN 2022 | YUMMY FOOD, HOW ...
From pinterest.ca
CHOCOLATE BROWNIE RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
CHOCOLATE-GINGER BROWNIES
From mealplannerpro.com
CHOCOLATE BAR BROWNIES - CANADIAN LIVING
From canadianliving.com
CHOCOLATE CHUNK BROWNIES - NOURISHED ENDEAVORS
From nourishedendeavors.com
CHOCOLATE-GINGER BROWNIES - PLAIN.RECIPES
From plain.recipes
CHOCOLATE GINGER BROWNIES | PUNCHFORK
CHOCOLATE BROWNIE RECIPES | ALLRECIPES
From allrecipes.com
CHOCOLATE-GINGER BROWNIES RECIPE - RECIPES.NET
From recipes.net
EASY CHOCOLATE BROWNIES - BEST EVER, SUPER FUDGY ...
From recipetineats.com
CHOCOLATE FUDGE BROWNIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE BROWNIES - CANADIAN LIVING
From canadianliving.com
GLAZED CHOCOLATE BROWNIES | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
CHOCOLATE-GINGER BROWNIES RECIPE - DELISH
From delish.com
CHOCOLATE BROWNIES RECIPE WITH CELEBRATIONS CHOCOLATES
From tamingtwins.com
MINI CHOCOLATE & GINGER BROWNIES - AMERICAN RECIPES
From fooddiez.com
CHOCOLATE AND GINGER BROWNIES RECIPE - THE HOME OF FOOD ...
From foodandwine.ie
EASY CHOCOLATE BROWNIES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOW TO EAT: CHOCOLATE BROWNIES | FOOD | THE GUARDIAN
From theguardian.com
CHOCOLATE BROWNIE - WIKIPEDIA
From en.wikipedia.org
CHOCOLATE BROWNIES - FOOD NETWORK
From foodnetwork.co.uk
You'll also love