Tuesdays with Dorie: Ginger-Jazzed Brownies

October 18, 2011 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 9 Comments
Tags: baking, brownies, chocolate, dessert

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.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Bubie’s Little Baker. Don’t forget to check out the TWD Blogroll!

9 Comments »

RSS feed for comments on this post. TrackBack URI

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!

Comment by Kayte— October 18, 2011 #

Reply
These look excellent. I didn’t think to use my golden syrup. Next time!

Comment by julessomeone— October 18, 2011 #

Reply
Your brownies look great. I loved the heat as well. Agreed on technique. I had to read the directions twice after seeing that we creamed them.

Comment by Becky O.— October 18, 2011 #

Reply
Mine were exactly as you describe the texture! (but you find better words for it…)

Comment by alvarosa— October 18, 2011 #

Reply
I soooooo want one of these – the frosting and candied ginger bling really make these.

Comment by Cakelaw— October 18, 2011 #

Reply
Very pretty! Mine were on the fudgy, gooey spectrum. Tasty, but they took much longer than Dorie suggested.

Comment by Jessica of My Baking Heart— October 18, 2011 #

Reply
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!

Comment by Jeannette— October 18, 2011 #

Reply
I love the crystalized ginger on your brownies. Very elegant! I made one of my batches with Agave and there was no difference in texture. Thanks for baking with me this week.

Comment by Clivia— October 19, 2011 #

Reply
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.

Cakey or not, I’d love a slice of that brownie. 😀

Comment by Valerie— October 19, 2011 #

Reply