Ginger Brownies

  • Active Time 15m
  • Total Time 55m
  • Rating ****

Serves 6-8


  • 3 tablespoons unsalted butter
  • 4 ounces semi-sweet chocolate, chopped
  • 2 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 cup finely chopped walnuts
  • 1/3 cup chopped dried or glaceed figs
  • 3 tablespoons glaceed ginger
  • 12 chocolate fudge cookies, broken into pieces


Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.

Heat the butter over a low heat and when half melted, stir in the chocolate. When melted and combined, remove from the heat and set aside. Beat the eggs until light and fluffy. Gradually add the sugar and beat until the mixture is pale and thick, about 3-4 minutes. Combine the melted chocolate and butter with the remaining ingredients and fold into the egg mixture. Pour the mixture into the prepared pan. Bake for 40 minutes, or until the center of the cake feels firm to the touch. Cool completely in the pan before turning out. Cut the brownies into squares and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 1092

nutrition information per serving

606 calories; 25g total fat; 72mg cholesterol; 188mg sodium; 91g carbohydrates; 4g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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