GINGER BROWNIES

Chocolate brownies would have to be one of the world’s most loved baked treats, but here is an alternative – ginger brownies. They still have the same consistency as chocolate brownies, with a soft and chewy interior, but they are made with the warming spice of ginger instead of chocolate or cocoa.

PREP TIME: 10 MINUTES

COOKING TIME: 25 MINUTES

MAKES: 9

INGREDIENTS

150g butter, melted and cooled

1½ cups (330g) brown sugar

3 eggs

1 cup (150g) plain flour

2 tbsp ground ginger

¼ tsp salt

METHOD

• Preheat the oven to 180°C. Grease a 20cm square cake pan and line with baking paper.

• Place the melted butter and sugar in a bowl and whisk until well combined.

• Whisk in the eggs. Sift in the flour, ginger and salt and fold through to combine.

• Pour the mixture into the prepared pan.

• Bake for 25 minutes, or until the brownie springs back when pressed lightly.

• Cool in the pan then cut into pieces.

• Store in an airtight container for up to 1 week, or freeze for up to 1 month.

VARIATION: If you don’t like ginger then try making

coffee brownies. Add 1 tbsp instant coffee granules or

powder into the melted butter and omit the ground ginger.

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