Ohhhhh snap. These are the good ones.
When I first made this recipe, a few week ends ago, my bestie and I added a little secret ingredient to make them “magical” and then we went on this crazy adventure all around Montreal. Allow me to be dead honest, some parts of this adventure is a little blurry today but overall we had a blast and I’ll forever cherish this memory. Today, I’m offering you the updated, upgraded and non magical version of this delicious creation which I hope you’ll love as much as I do.
The recipe doesn’t make that many brownies and can easily be a serving for one. I used a much smaller pan (6″ x 8″) to make sure they are thick enough so all the gooeyness shines through. It’s also my fifth time tweaking this recipe (my friends are drowning in brownies from all the previous batches as it would have been impossible for me to eat everything) to make sure they are banging and I really think they are!
If you’re a fan of decadence and gooeyness, you got to try this recipe. Enjoy!
- ¼ cup of unsalted butter, melted
- ⅔ cup of cane sugar
- 1 large eggs
- 1 teaspoon of cinnamon powder (regular type)
- ½ teaspoon of green cardamom powder
- 2 oz of unsweetened chocolate, grated
- 3 tablespoons of milk (I used cashew milk)
- ⅓ cup of all purpose flour
- ⅓ cup of candied ginger cubes, chopped
- - Pre-heat the oven at 350F, line a brownie pan (6" x 8") with parchment paper.
- - In a mixing bowl, whisk together the melted butter, cane sugar and eggs.
- - Grate the 2oz on chocolate in the mixture and mix well.
- - Add the spices, milk & all purpose flour.
- - Drop the brownie batter in the pan and smooth the top.
- - Add the chopped candied ginger on top and gently press it down (lightly) to push them in the batter.
- - Bake for 35 minutes and wait until they are easier to handle to transfer them on a cooling rack.
- - Slice them when they are fully cooled down.