This week we will bake a special brownie and spicy. The recipe does not take eggs or yeast, and by using a larger cast than usual, the result is more like a biscuit than a cake. In any case, it is delicious with a cup of coffee.
The original recipe suggests ginger in syrup, but we have used candied ginger from our last journey through the airport in Bangkok. We have also substituted corn syrup for maple syrup, you can find it in the desserts section.

Back to enjoy the brownie for breakfast.

We started the ingredients for 16 units:
- 50g candied ginger into pieces
- 100g of chocolate chips or chocolate into small pieces
- 225g flour
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 120g brown sugar
- 120g of butter and a little more for greasing
- 120ml maple syrup

Utensils:
- A square pan, about 20 x 20 cm or a round cake
- A large mixing bowl
- A small saucepan
- A rubber spatula
- Whisks to mix

Instructions:
1.We turn on the oven to 150 º
2.We spread the pan with butter
3.In the large bowl sift the flour with the spices
4.Add sugar and ginger pieces
5.In saucepan melt the butter with maple syrup
6.Add the butter to the bowl with the flour and other ingredients moving constantly with the rods
7.Keep on mixing with the spatula until mixture is cool.
8.Add the chocolate and pass the mixture to the mold
Bake during 30 minute in the low position of the oven and check pricking the center with a knife. It must come out clean or almost clean.
We took off the oven and let cool in pan. Cut it into bars and let cool completely.

It’s delicious with coffee or with cream or fresh whipped cream without sugar.
Bon appétit!

Tags: chocolate brownie, ginger brownie, hotel sauce breakfast, saragossa brownies