Chocolate and Ginger Brownies with Ginger Cream

Preparation info
  • Makes

    12 squares

    • Difficulty


    • Ready in

      45 min

Appears in
Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

By Jo Pratt

Published 2013

  • About

I love making brownies and adding exciting flavors to them. Chocolate and ginger is a wonderful, classic combination and the preserved ginger makes the finished result sticky, chewy and amazing! This recipe makes a generous quantity so there’s plenty for you to enjoy over a few days. Just store the brownies in an airtight container.


For the Brownies

  • 1 cup less 2 tablespoons butter ( sticks),


  1. Heat the oven to 350°F. Grease a deep 8- x 12-inch baking pan and line with parchment paper.
  2. Put the butter and chocolate in a large heatproof bowl. Rest the bowl over a pan of gently simmering water so the bottom of the bowl does not touch the water. Stir occasionally until the chocolate melts. (Alternatively, melt the chocolate gently in a microwave.) Stir in