Chocolate and Ginger Brownies with Ginger Cream

Name: Chocolate and Ginger Brownies with Ginger Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 12 squares
Cuisine: United States
Ingredients: 1½ cups sugar; 1 cup less 2 tablespoons butter (1¾ sticks), plus extra for greasing; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 tablespoon unsweetened cocoa powder; 7 ounces dark chocolate, 70% cocoa solids, broken into small pieces; 6 tablespoons finely chopped preserved ginger; ¾ cup plus 2 tablespoons heavy or whipping cream; 1 teaspoon sea salt; 3 eggs; 3 tablespoons preserved ginger syrup

Preparation info

Makes
12 squares

Difficulty
Easy
Ready in
45 min

Appears in

Madhouse Cookbook

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.

Ingredients

For the Brownies

1 cup less 2 tablespoons butter (1¾ sticks),

Americas
United States
Dessert
Microwave
Baking
Vegetarian

Method

Heat the oven to 350°F. Grease a deep 8- x 12-inch baking pan and line with parchment paper.
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