Daim Chocolate Ginger Brownies

Daim Chocolate Ginger Brownies

These chocolate ginger brownies are not as gooey and chewy like most brownies, they are more like a dense rich cake. But very delicious. I used more ginger than recommended in the recipe.

If you prefer the brownies to be bit more chewy you can add a small amount of golden or dark syrup. 

Adopted from Martha Stewart

Ingredients

½ cup unsalted butter plus more for baking dish

3 ounces bittersweet chocolate coarsely chopped

¾ cup sugar (or 1 cup sugar is using cocoa powder instead of O’boy Daim chocolate drink mix))

2/3 cup all-purpose flour

½ cup O’boy Daim chocolate drink mix (or ¼ cup unsweetened Dutch-process cocoa powder)

2 large eggs (1/4)

1 teaspoon grated peeled fresh ginger

½ teaspoon pure vanilla extract

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon coarse salt

1/8 teaspoon ground cloves

Directions

1.       Preheat oven to 160 degrees

2.      Butter an 8-inch square baking dish. Line bottom with parchment paper, allowing 2 inches to hang over 2 sides. Butter parchment; set aside.

3.      Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients.

4.      Pour batter into prepared dish. Smooth top with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes.

5.      Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into sixteen 2-inch squares. Brownies can be stored in an airtight container at room temperature up to 4 days.

Pin It