Chocolate and ginger together? Yes, please! This is a combo I like a lot when the weather gets cool, and it makes for a brownie with some heat. The mixing method was kind of unusual for brownies– creaming rather than melting the butter– and my Ginger-Jazzed Brownies were more on the cakey side than the fudgy side (but not fluffy cake, like this delicious chocolate gingerbread). Perhaps that’s because while I made a half recipe, I used two eggs instead of the 1.5 I technically should have. Or maybe it’s because instead of the corn syrup called for (for chewiness, I guess?), I used golden syrup, but I usually make this swap and it doesn’t seem to affect other recipes. Or maybe that’s just how they’re supposed to be…I’m curious to see results from the other TWDers to compare. With ground and grated fresh ginger, these were good, and even better with a little frosting and candied ginger bling.
Well my brownies don’t look like yours, even without the chocolate and ginger topping, they still don’t look like yours. That said, I would not go by mine because we all know that often times mine don’t look like anyone else’s….lol. Maybe if I liked chocolate and could actually sample it I would have a clue. Nevertheless, yours look beautiful!
i think i may have done something wrong with my recipe because mine definitely came out chewy and brownie-ish rather than cakey. either way, still good yours look so great! i love the ginger on top, nice contrast!
Even though they came out on the cakey side, I think your brownie looks delicious (love the frosting and candied ginger!) When I make half a recipe, I almost always run into issues…it’s almost impossible to extract half of an egg.