Easy Ginger And Pecan Brownies
If you’re a fan of rich, chocolatey desserts with a spicy twist, then you’re going to love these fudgy ginger and pecan brownies! These brownies are the perfect balance of sweet and spicy, with chunks of crunchy pecans throughout.
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Ingredients
- 185 g Dark Chocolate
- 185 g Unsalted Butter
- 275 g Caster Sugar
- 85 g Plain Flour or Gluten Free Flour
- 3 tsp Ground Ginger
- 60 g Pecan Nuts (Crushed + extra for decoration)
- 40 g Cocoa Powder
- 3 lrg Eggs
How to make ginger and pecan brownies
STEP 1:
Melt 185 g Unsalted Butter and 185 g Dark Chocolate in a pan on a low heat or use the microwave at 25 second intervals. Leave to cool.
STEP 2:
Heat oven at 160℃ fan/180℃.
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STEP 3:
Sieve the 85 g Plain Flour or Gluten Free Flour and 40 g Cocoa Powder in a bowl and add the3 tsp Ground Ginger. Set aside.
STEP 4:
Crush the 60 g Pecan Nuts and set aside.
STEP 5:
Whisks 3 lrg Eggs and 275 g Caster Sugar until pale, thick and creamy.
STEP 6:
Pour cooled chocolate mixture over eggy mousse. Fold in using figure 8 method until thoroughly mixed in.
STEP 7:
Add the sieved powder and mix in slowly until thoroughly blended.
STEP 8:
Finally stir in chopped pecan nuts. Add to 2 x fully lined brownies tins spreading evenly and bake for 26 minutes.
Allow to cool in tin then grab the greaseproof paper from either side of tin and pull out carefully. Cut in to squares and keep in a air tight container to keep fresh.
Top Tips
Line the tins: Fully line the tins so you have some overhang at the edges so they are easy to pull out when they are ready.
Don’t rush when adding the flour and cocoa powder, fold in slowly until it’s all combined.
Use good quality chocolate: The main ingredient in brownies is chocolate, so it’s important to use a high-quality chocolate for the best results. Look for chocolate that’s at least 60% cocoa solids if you can.
Don’t overmix the batter: When you’re mixing the batter, be careful not to overmix it. Overmixing can cause the brownies to become tough and dry.
Use ground or fresh ginger: Ginger adds a nice zing to the brownies, but make sure to use organic or fresh ginger for the best flavour.
Toast the pecans: (optional) Toasting the pecans before adding them to the batter will give them a nice crunch and enhance their flavour.
Let the brownies cool completely: It’s tempting to dig into the brownies right away, but it’s important to let them cool completely before cutting them. This will help them hold their shape and prevent them from falling apart.
Fudgy Ginger and Pecan Brownies
Equipment
Ingredients
- 185 g Dark Chocolate
- 185 g Unsalted Butter
- 275 g Caster Sugar
- 85 g Plain Flour or Gluten Free Flour
- 3 tsp Ground Ginger
- 60 g Pecan Nuts (Crushed + extra for decoration)
- 40 g Cocoa Powder
- 3 lrg Eggs
Instructions
- Melt 185 g Unsalted Butter and 185 g Dark Chocolate in a pan on a low heat or use the microwave at 25 second intervals. Leave to cool.
- Heat oven at 160℃ fan/180℃.
- Sieve the 85 g Plain Flour or Gluten Free Flour and 40 g Cocoa Powder in a bowl and add the3 tsp Ground Ginger. Set aside.
- Crush the 60 g Pecan Nuts and set aside.
- Whisks 3 lrg Eggs and 275 g Caster Sugar until pale, thick and creamy.
- Pour cooled chocolate mixture over eggy mousse. Fold in using figure 8 method until thoroughly mixed in.
- Add the sieved powder and mix in slowly until thoroughly blended.
- Finally stir in chopped pecan nuts.
- Add to 2 x fully lined brownies tins spreading evenly and bake for 26 minutes
- Allow to cool in tin then grab the greaseproof paper from either side of tin and pull out carefully. Cut in to squares and keep in a air tight container to keep fresh.
Notes
Nutrition
