GINGER BROWNIES
Chocolate brownies would have to be one of the world's most loved baked treats, but there 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.
Ingredients:
150g butter, melted and cooled
1 1/2 cups (330g) brown sugar
3 eggs
1 cup (150g) plain flour
2 tbsp ground ginger
1/2 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.
Makes: 9
Prep Time: 10 minutes
Cooking Time: 25 minutes
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Find this recipe on page 32 of The World's Easiest Recipes 5 Ingredients.
I gave this recipe a go over the weekend, and using two tablespoons of ground ginger really gives the standard bake a fantastic, warm kick that balances out the richness of the brown sugar. I actually squeezed in a quick baking session while helping my younger sibling look into New Assignment Help for their uni subjects, since balancing heavy Coursework Writing Services in Australia can make spare time pretty rare for students these days. The brownies turned out wonderfully fudgy with crisp edges, which was a huge hit with the whole family. Do you reckon adding a bit of crystallized ginger on top would overpower the flavor?