December 14, 2012 in Cakes


I have always loved the flavour of fresh ginger especially in curries and it was only over the last few years that I became aware that ginger spice is associated with the festive season of Christmas from soft gingerbread cakes to flat crisp ginger biscuits.

Each European country maintained its own variation of gingerbread over the centuries. Of all the countries in Europe, Germany has the most enduring tradition of flat, shaped gingerbreads. Of all the German cities, Nuremberg became known as the “gingerbread capital” of the world. Sculptors, painters, woodcarvers and goldsmiths all contributed in the creation of the most beautiful cakes in Europe. Gifted craftsmen carved wooden molds and talented artists assisted with the frosting. Many of these designs were actually objets d’art, varied and incredibly fancy, depicting angels, hearts and wreaths.

The ginger brownies are a modern twist and the recipe is from theYou Delectable Cookies and the end result is not only delicious but very moreish.



750ml cake flour

125ml cocoa powder

15ml baking powder

5ml bicarbonate of soda

5ml salt

100g preserved ginger, chopped

100g pecan or macadamia nuts, chopped

250ml soft brown sugar

150g butter

350g golden syrup

200g dark chocolate, broken into pieces

1 extra-large egg

300ml milk

Icing sugar for the top

Preheat oven to 170C and grease a deep 27cm square tin with butter or cooking spray. Line the bottom with baking paper.

Mix the dry ingredients into a deep bowl, add the ginger and nuts.

Put the sugar, butter, syrup and chocolate in a small saucepan and heat over low heat until melted. Add to the dry ingredients. Beat the egg and milk and add to the mixture in the large bowl. Mix well.

Pour into the prepared tin and bake for about 1 hour or until firm. Cool (the mixture will subside slightly). Sift icing sugar on top, cut into squares or slices.

Variation Top with chocolate icing. Beat 1 egg white until stiff peaks form. Melt 3 squares of chocolate and add to the egg white along with 50ml cocoa powder. Mix well. Add 200-250ml icing sugar and spread over the brownies. Sprinkle with gold dusting if preferred.

6 responses to GINGER BROWNIES

  1. This look so good, i think i am going to try it with out the egg? will let you know how it turns out

  2. That is such an interesting way to make icing Mitzi. I must give it a try sometime. Lovely post xx

  3. Awesome stuff mitzi – very innovative and sounds amazing

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