|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.
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
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.