Ginger Macadamia Brownies Recipes

CHOCOLATE-GINGER BROWNIES

Steps:

• Preheat oven to 325 degrees. Butter an 8-inch square baking dish. Line bottom with parchment paper, allowing 2 inches to hang over 2 sides. Butter parchment; set aside. Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients.
• Pour batter into prepared dish. Smooth top with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into sixteen 2-inch squares.

BANANA-GINGER-MACADAMIA CAKE

Steps:

• Heat oven to 350°F. Grease bottom only of 2 (9-inch) round cake pans with shortening or cooking spray. Line bottom with cooking parchment paper; grease and flour paper and sides of pans. In medium bowl, stir together flour, baking powder, baking soda, ginger, nutmeg and salt.
• In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed 3 to 4 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture will look curdled.) Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Stir in 1/2 cup nuts. Spread batter evenly in pans.
• Bake 30 to 35 minutes or until dark golden brown and cakes begin to pull away from sides of pans. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth.
• On serving plate, place 1 cake layer, rounded side down. Spread with half of frosting. Place remaining cake layer, rounded side up, on frosting, pressing gently to secure (frosting should show around edge). Spread frosting on top of cake, leaving side unfrosted. Sprinkle 1/4 cup nuts around top edge of cake.

GINGER-MACADAMIA BROWNIES

Steps:

• Preheat oven to 325°F. Butter 8x8x2-inch glass baking dish. Mix butter, chocolate and coffee powder in heavy medium saucepan. Stir over low heat until smooth. Cool, stirring occasionally.
• Whisk eggs in large bowl to blend. Whisk in sugar, vanilla and salt. Fold in chocolate mixture. Mix in flour, then nuts and ginger. Pour batter into prepared pan. Bake until tester inserted into center comes out with moist crumbs still attached, about 40 minutes. Cool in pan on rack. Cover and let stand at room temperature overnight. Cut into 16 squares.

GINGER SNAP BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Mix brownie mix, cocoa powder, brown sugar, confectioners' sugar, cinnamon, cloves, nutmeg, allspice, and ginger together in a bowl.
• Stir butter and coffee together in a bowl; allow to cool for 5 minutes. Stir sour cream and vanilla extract into butter mixture; stir into brownie mix mixture and add egg. Stir 25 times with a wooden spoon until batter is smooth; fold in chocolate chips and stir 25 more times. Pour into the prepared baking dish.
• Bake in the preheated oven until edges start to pull away from the sides, 20 to 30 minutes. Cool brownies before cutting.

MACADAMIA NUT BROWNIES

Steps:

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool slightly. , In a small bowl, beat the egg, sugar and coffee granules. Stir in vanilla and chocolate mixture. Combine flour and baking powder; gradually add to chocolate mixture., Spread into a 9x5-in. loaf pan coated with cooking spray. Sprinkle with nuts. Bake at 350° for 20-25 minutes or until brownies begin to pull away from sides of pan. Cool on a wire rack.

MACADAMIA & GINGER FINGERS

Steps:

• Preheat oven to 350ºF. Line a 9"x9" brownie pan with baking parchment, extending the paper just above the edges of the pan.
• Beat the butter and sugar in a bowl with an electric mixer until light and fluffy. Add the flour and ground ginger; beat on low speed until just combined.
• Spread evenly into prepared pan and bake for about 10-15 minutes or until lightly browned. Cool in pan.
• For topping - combine butter, golden syrup and icing sugar in a small saucepan and stir over a medium heat until mixture is smooth, about 5 minutes. Stir in nuts and finely chopped crystallised ginger.
• Spread hot macadamia topping evenly over cooled base. Return to oven and bake for about 10 minutes - the nuts should be just turning brown, keep an eye on them.
• Cool in pan and then cut into fingers or squares.
• TIP: recipe says to make sure the base is cooled to room temperature before spreading the hot nut/ginger topping over.

MACADAMIA AND GINGER SHORTBREAD

Steps:

• Preheat oven to 130C (fan forced).
• Spread nuts on a baking tray and cook for 7 to 8 minutes, or until lightly golden and then cool and chop.
• Use electric beaters to beat butter and sugar until light and creamy and then add sifted flours, using a butter knife to mix together, then add the ginger and macadamia nuts and mix.
• Gather dough together and turn out onto a sheet of non-stick baking paper and press dough out to a 25cm round.
• With dough still on the paper, lift it onto a baking tray and use your fingers to pinch the edges to give a fluted effect.
• Score dough into wedges and prick with a fork and sprinkle the extra sugar on.
• Cook for 35 minutes, or until firm and pale golden.
• Cool on tray, dust with icing sugar and then cut into wedges.

MACADAMIA AND GINGER STUFFING

Steps:

• Preheat oven to 350°F. Place bread cubes on baking sheet. Bake until dry and firm, stirring occasionally, about 18 minutes. Transfer to very large bowl.
• Melt butter in heavy large skillet over medium-high heat. Add sausage, shallots and ginger. Sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Transfer to bowl containing bread cubes. Mix in green onions and next 4 ingredients. (Can be made 1 day ahead. Cover; chill.)
• Butter 13x9x2-inch baking dish. Mix enough chicken broth into stuffing to moisten. Season with salt and pepper. Mix in eggs. Transfer stuffing to prepared dish. Cover with foil. Bake 45 minutes. Uncover and bake until golden brown on top, about 10 minutes longer.

MACADAMIA CHIP BROWNIES

Steps:

• In a saucepan, melt butter and white chocolate over low heat; stir until smooth. Remove from the heat. Cool slightly, In a large bowl, beat eggs and sugar. Add chocolate mixture and vanilla. Combine flour and salt; gradually add to chocolate mixture. Stir in nuts and chocolate chips. , Pour into a greased 9-in. square baking pan. Bake at 325° for 30-35 minutes or until top is lightly browned. Cool on a wire rack. Cut into bars.