TWD—Ginger-Jazzed Brownies

Thank you for the chocolate, Clivia from Bubie's Little Baker!  I needed a little.  For Tuesdays With Dorie this week, she chose the Ginger-Jazzed Brownies (page 101), get the recipe for them on Clivia’s blog.  I knew I would have liked the ginger-jazzed part, but the others in the house wouldn’t have, so I decided I’d better halve the recipe and only use ground ginger.  Dorie mentioned in her Playing Around note that you can omit the fresh ginger and just use ground, so I did, but I left the amount the same as if I’d made the full recipe, even though I halved it and made the brownies in a 9x5 inch bread pan. 

I was a little bummed that you still couldn’t really taste the ginger, but the brownies were good.  I did jazz them up a bit more with a chocolate gananche on top.  (2 ounces bittersweet chocolate, about 1 1/2 ounces hot cream—stirred together until melted and smooth—then with some added ground ginger).  Still couldn’t really taste the ginger.   If I made these again, I’d try the freshly grated ginger and make some just for me. ;)

Since they don’t have much of a ginger flavor, they are definitely getting eaten here!  They are better chilled and fudgy (as are all brownies), but are still good at room temperature and almost have more of a dense moist cake texture then.  No complaints with this one! 

Here’s the TWD Link so you can go and gawk at the other brownies—and hey, while you’re at it, get the recipe from Clivia and see what you think of brownies with ginger!