Chocolate Brownies with Fresh GingerMore brownie recipes from Lisa's Vegetarian Kitchen:
1/2 cup (1 stick) of unsalted butter + another few teaspoons for buttering the pan
2/3 cup of chocolate (I used a combination of carob and dark chocolate)
1 cup of sugar
2/3 cup of unbleached white flour or spelt flour
1/4 cup of cocoa
2 large eggs
1 teaspoon of fresh ginger, peeled and finely grated
2/3 teaspoon of vanilla
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground ginger
1/4 teaspoon of sea salt
1/8 teaspoon of ground cloves
Butter an 8 inch square baking dish. Line the bottom with parchment paper, with some overlap on the sides. Butter the bottom of the parchment paper.
In a medium saucepan, over medium - low heat, melt together the chocolate and butter, stirring occasionally until smooth. Remove from the heat and beat in the sugar, flour, cocoa, eggs, fresh ginger, vanilla, nutmeg, ground ginger, sea salt and ground cloves.
Transfer to the prepared pan and bake in a preheated 325 degree oven for 30- 35 minutes. Let the brownies cool for 10 minutes, lift out with the parchment paper and cool for another 15 minutes on a wire rack. Cut into squares and serve.
Gooey Peanut Butter Brownies with Carob Chips
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Peanut Butter Brownies
Brownies with Dried Fruit
On the top of the reading stack: Penguin Classics Three Tales by Flaubert
Audio Accompaniment: Anger Do Not Enter by Beef Terminal