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October 18, 2011

TWD: Ginger-Touched Brownies

This week, we're back on brownies for Tuesdays with Dorie. Hindy of Bubie’s Little Baker chose Ginger-Jazzed Brownies, but mine are more ginger-touched. That's because I didn't have any fresh ginger on hand (I usually keep some in the freezer, but no luck), so I stuck with the powdered stuff.

I made a third of the recipe in my miniature springform pan, yielding one rich, fudgy, circular brownie with just a hint of ginger heat. The brownies would have been far jazzier with some fresh ginger, but were pretty great without it. I'll just make sure to check my freezer stash next time.

Check out Hindy's blog for the recipe - and if you have managed to find fresh figs for next week's recipe, please tell me where!

Next week: Ursula of Cookie Rookie chose A Fig Cake for Fall

Last week: Basic Biscuits and a Chicken Pot Pie
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5 comments:

  1. PeggyTuesday, October 18, 2011 8:58:00 AM

    Wow yours look really rich. I too am wondering about those figs for next week!

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  2. Jules SomeoneTuesday, October 18, 2011 9:20:00 AM

    That looks amazing. I added some candied ginger for a little chew and spice.

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  3. Jessica of My Baking HeartTuesday, October 18, 2011 3:59:00 PM

    Loving your mini brownie! I left the fresh ginger out of mine and added extra ground - they were amazing! :)

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  4. CliviaWednesday, October 19, 2011 10:10:00 AM

    This recipe worked well with or without ginger. Your mini brownie pan looks lovely! Thanks for baking with me this week.
    BTW, my family is figged-out for the season so I'm using plums next week.

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  5. CindyTuesday, October 25, 2011 6:36:00 PM

    Love the mini brownie! I should make minis more often. My waistline would look better!

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Comments are always appreciated!