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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