Lucy's Brownies with Ginger infused 露西蘇的薑汁布朗尼

My little girl loves chocolate brownies.  This is a one bowl recipe, and great hang out idea with her.  All we need to do is just melt the butter in the microwave, keep shifting all the ingredients right into the bowl, and mix together.   The espresso powder enhance the coco flavor, I also switch part of butter to vegetable oil which will give the brownies better moisturize, and the ginger are totally light up in this rich, crunch, chew, dense treats.   My girl and I had a good time together !  I hope you do too !!!!  

  

Preparation time: 15-20 minutes.

Baking time: 40 minutes.

Make 9x13 rectangle, and 1 inch height

Brownies.    

Ingredient:

1.  I 1/4 sticks butter.

2.  1/4 vegetable oil.

3.  1 cup light brown sugar.

4.  2 cups confectioners sugar.

5.  1 teaspoon good espresso powder.

6.  4 large eggs.

7.  1 tablespoon vanilla extras.

8.  1 tablespoon fresh ground ginger.

9.  1 tablespoon honey.

10.  1 cup coco powder.

11.  11/2 cups all-purpose flours.

12.  6 oz semi- sweet chocolate chips.

13.  6 oz bittersweet chocolate chips.

Get a large heat resident bowl.  Melt the butter, vegetable oil, light brown sugar in the microwave then mix well.  Shift the powder sugar into the bowl and keep mixing, then add in espresso powder, egg each at the time, vanilla extras, ginger, and honey.  Shift the coco powder then add in too, follow with flours.  Just fold in the shifted flours, avoid over mix, so brownies won't get too tough. Add the semi- sweet and bittersweet chocolate chips in the end.

Set rack in the third level of oven.

Preheat oven 350 F, convention oven 325F. 

Grease the 9x13 baking pan with butter and dusted with flours and dump the excess flours out.  Scoop in the thick brownies mixture, flat the surface and make sure the edges and center are level, which will bake evenly.

Rote half way baking, unless you have convention oven then you won't need it! 

Let it cool comply , loose the edge with sharper pointed knife.  Put the large size cutting board on top, then flip it with care.  Cut it out with your own desire pieces.  Serve with a scoop of vanilla ice cream or a glass of cold milk.  U ou are ready to fall in love with these chocolate treats.

* Keep these brownies in the airtight zipbag in the refrigerator, it will up to a week.  When you desired, cover with damp paper towel and microwave for 10 seconds.  Chocolate will be gooey yummy again ...... Of course the fresh one is always the best ! ~😋😋😋😋😋

我女兒很喜歡巧克力布朗尼.  這是一碗到底的做法, 也是可以和她花點時間聚在一起的好點子.  我們所需要做的只有將奶油在微博裡面加熱融化.  然後陸續續過濾所有的材料加入碗裡拌勻.  我還用了部分的蔬菜油取代全奶油.  而且它將會賦與布朗尼更佳的溼潤度.  薑汁會在那濃郁, 脆皮和紮實的口感之下帶來一股清新的味道! 和我女兒有這很開心的歡樂時光, 希望你也一樣! ~

準備時間: 15-20 分鐘.

烘烤時間：40 分鐘左右.

可以做9x13 吋, 1吋高度的布朗尼.  

材料: 

1.  11/4 條無塩奶油. 

2.  1/4 杯蔬菜油.  

3.  1 杯紅砂糖. 

4.  2 杯糖粉. 

5.  1 茶匙的濃縮咖啡粉.

6.  4 顆蛋.

7.  1 湯匙香草精.

8.  1 湯匙現磨的薑泥.

9.  1 湯匙的蜂蜜. 

10.  1 杯的可可粉.

11.  11/2 杯的麵粉. 

12.  6 盎司的微甜黑巧克力豆. 

13.  6 盎司的苦中帶甜巧克力豆. 

取一個耐熱的大碗, 放入奶油蔬菜油和紅砂糖入微波爐使其溶化且拌勻. 過濾糖分加入繼續拌勻, 再加入濃縮咖啡粉, 蛋也一個個的加入, 香草精, 薑泥和蜂蜜. 然後再加入濾過的可可粉.  再拌入濾過的麵粉, 但別過度攪拌.  如此一來布朗尼才不會變硬.   最後加入微甜的巧克力豆和苦中帶甜的巧克力豆拌勻. 

將烤架移至第三層的位置. 

烤箱預熱華氏350度, 攝氏176.7 度. 風扇烤箱華氏325度.

用奶油塗上烤盤, 然後灑上麵粉, 去除多餘的麵粉. 然後倒入麵糊, 抹平表面確認角邊和中間水平. 這樣才能烘烤均勻. 

烤一半的時間時轉換方向, 除非你有風扇烤箱就不需要.  取出讓它完全冷卻.  使用尖頭銳利的刀子將角落和邊邊脫落.  蓋上大塊砧板, 小心翻面! 切下你喜歡的大小尺寸.  配上香草冰淇淋, 或是一杯冰牛奶,你會開始愛上這一份巧克力製品的.

* 放入密封的塑膠袋, 入冷藏可以保存一星期以上, 食用時蓋上微溼的紙巾, 放微波加熱10秒鐘.  布朗尼裡面的巧克力就有會恢復了原來的巧克力溶化狀態 ..... 當然新鮮是最棒的 ! ~ 😋😋😋😋

😋