Name: Candied Ginger Brownies
Cook time: 25 min
Total time: 25 min
Yield: Yield: about twenty-four 2-inch-square brownies
Cuisine: American
Ingredients: 1 teaspoon vanilla extract or vanilla paste; 1 cup chocolate chips; 1 cup unbleached all-purpose flour (protein 3 grams per ¼ cup); 8 tablespoons (1 stick) unsalted butter, at room temperature and very soft; or, for dairy-free, ½ cup plus 1 tablespoon safflower oil, sunflower oil, or canola oil; 1½ cups sugar; ½ cup ground hazelnuts or hazelnut meal (technique if grinding yourself); 3 eggs; ⅓ cup raisins; ¾ cup candied ginger (see note at end of recipe)

Preparation info

Yield: about
twenty-four
2 inch -square brownies

Difficulty
Easy
Ready in
25 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

This recipe is a combination of a German chocolate cookie and an American brownie. The candied ginger brings a deep, spicy layer to the chocolate, and the sweet, plump raisins help to preserve moisture. These fudgy brownies are even better the next day, after the nectar of the candied ginger and raisins have had time to soak into the cake.