Chocolate and ginger happens to be one of my favourite flavour combinations. The best example I have ever had of this was at a gelateria in Napoli. I decided to bake ginger cookie dough brownies to elevate a brownie recipe. The cookie dough adds texture as well as flavour.
Head straight on to the Recipe For ♥ Ginger Cookie Dough Brownies ♥
Let’s talk about ginger
I have ginger every workday morning in my smoothie. I used to buy fresh ginger root, slice it up and freeze it. But most recently I purchased a bag of ready cubed frozen ginger. This has worked out really cost effective, and was a great time saver. Did you know that ginger belongs to the same family as turmeric and galangal? Whereas those might be obvious, cardamom falls into the same group and to me is less obvious. Ginger is an extremely common spice and has various uses. It is sold fresh, dried, pickled and as an essential oil. This spice can be used for both savoury and sweet applications, making it extremely versatile. Not only that, it also is used as an ingredient across a lot of different cuisines. If you cannot find fresh ginger for a recipe, you can use 6 times the amount of dried ginger.
Cookie Dough
Up until this month, I had never heard of cookie dough being sold in South Africa. When I hear those two words, my first thought is America, where you can buy everything and anything ready made. I also think of cookie dough ice cream. Did you know there are two types of cookie dough? One is meant to be baked, and the other is meant to be eaten raw, and contains no eggs or leavening agents. Cookie dough made at home will include flour, butter, sugar, eggs and baking powder. Flavouring is added such as vanilla extract. And additions to the basic recipe can include chocolate chips or nuts.
Take a look at this inspiring recipe for ♥ Ginger Cookie Dough Brownies ♥ from Lavender and Lime #LavenderAndLime Share on X
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Ginger Cookie Dough Brownies
Ingredients
For the batter:
- 250 g fructose
- 170 g salted butter, melted and set aside to cool
- 2 eggs
- 125 g 80% dark chocolate, melted and set aside to cool
- 100 g flour, sifted
- 30 g cocoa powder, sifted
- 150 g 80% dark chocolate drops
For the cookie dough:
- 90 g coconut sugar
- 70 g butter, softened
- 5 mls vanilla extract
- 1 egg yolk
- 80 g flour
- 2.5 mls baking powder
- 70 g candied ginger, roughly chopped
Method
- Preheat the oven to 190° Celsius
For the batter:
- Place the fructose and butter into an electric stand mixer mixing bowl
- Whisk until completely combined then add the eggs
- Continue whisking until the mixture has doubled in volume
- Add the melted chocolate and whisk until combined
- Add the flour and cocoa powder and fold in until just combined
- Add the chocolate drops and fold in to distribute them evenly
For the cookie dough:
- Place the sugar and butter into an electric stand mixer mixing bowl
- Beat until light and fluffy then add the vanilla and egg yolk
- Beat until just combined
- Place the flour and baking powder into a mixing bowl and use a hand whisk to combine
- Add the the butter mixture and fold in until just combined
- Add the ginger and fold in to distribute evenly
- Pour the batter into a lined brownie tin and level off the top
- Using a teaspoon measure, scoop a generous amount of the cookie dough (so it is about half a 15mls tablespoon measure) and roll into a small ball
- Place the cookie dough into the batter, and repeat until all the cookie dough has been used up leaving gaps in between
- Place into the oven and bake for 30 minutes
- Remove from the oven and leave to cool in the tin
- When cool, place into the fridge for 24 hours (if you can resist that long, or overnight)
- Remove from the fridge, and tip the brownies out of the tin and cut into 16 squares
- Store in an airtight container
See the links below for blog posts I published on July 23:
- 2023: I Will Find You
- 2021: Vegetable Spring Rolls
- 2018: Tahini Salad Dressing
- 2017: Love Me Not
- 2015: Genoese Sponge
- 2014: The Millhouse Kitchen
- 2013: Ostrich Bobotie With Braaied Mealie Meal Cakes
- 2012: Parmesan Meatballs With Saffron Pasta And Alfredo Sauce
- 2011: Use An Ingredient In A New Way
- 2010: Macaron Challenge
this sounds really fabulous Tandy. I love dark chocolate and ginger together. I knew about ginger and galangal etc but not cardamom. How interesting – and tasty :=)
cheers
sherry
I hope you try these!
The combination of the ginger and chocolate sounds wonderful and your brownies look really good. We were in Napoli this past May and had tried some interesting desserts.
Napoli has some very interesting food 🙂
Tandy, this is such a clever recipe. I really like the mash up of cookie dough and brownie. It never occurred to me to use ginger. I can’t wait to try it.
Hope you enjoy them 🙂
I also love the combination of chocolate and ginger, so these creative brownies are calling my name! 🙂
Hope you try and bake these!