Ginger Spice Brownies
Inspired by techniques from Serious Eats.
Fudgy brownies whipped with fresh and ground ginger, coriander, allspice, nutmeg, cardamom and clove.
Always check the labels of the products you use.
Method
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Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
- stand mixer or electric hand whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 214 kcal |
| Protein | 2.8 g |
| Carbohydrate | 25.3 g |
| of which sugars | 18.4 g |
| of which free sugars | 18.3 g |
| Fat | 12.4 g |
| of which saturates | 7.4 g |
| Fibre | 1.9 g |
| Salt | 0.13 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Brownie
- 170 g unsalted butter
- 85 g dark chocolate (about 70% cocoa), finely chopped
- 200 g caster sugar
- 30 g dark muscovado or dark brown soft sugar
- 3 large eggs, at room temperature
- 1½ tsp vanilla
- 2 tsp finely grated fresh ginger
- 2 tsp ground ginger
- 1.5 g fine sea salt or table salt about ¼ tsp
- ½ tsp ground coriander
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- ¼ tsp ground cardamom
- 1 pinch ground cloves
- 65 g plain flour
- 60 g Dutch-process cocoa powder
Topping
- 50 g crystallised ginger, thinly sliced
- 1
Prepare. Heat the oven to 180 °C (160 °C fan) and line the tin.
- 2
Melt. Warm the butter in a small pan until it just simmers, take it off the heat and stir in the chopped chocolate; it will look thin.
- 3
Whip. Whisk the sugars, cold eggs, vanilla, fresh and ground ginger, salt and the other spices on high speed for about 5 min, until pale, thick and doubled.
- 4
Combine. On low speed pour in the warm chocolate butter, then sift over the flour and cocoa and fold until no streaks remain.
- 5
Bake. Spread in the tin, scatter the crystallised ginger over and bake about 30 min, until puffed and a cocktail stick comes out with a few moist crumbs.
- 6
Cool. Cool completely in the tin, then lift out and cut into 16 squares.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
