Tuesday, April 1, 2014

Ginger-Spice Brownies

The recipe for "Ginger Spice Brownies" (page 437) is definitely a different approach to traditional brownies, but I found the deep and warm flavors of ginger (both fresh and powdered), cinnamon, and allspice combining wonderfully with the chocolate cake base. The chocolate comes from both cocoa powder and chocolate chips. The sweetener is from both molasses and sugar. And if all this wasn't enough, chopped walnuts provide additional richness and texture. This is a complex and sophisticated dessert, and with every bite I found myself focusing on a new dimension of flavor, texture, or aroma. I actually thought the finished product resembled a cake more than brownies, but that might have been because I completely omitted the oil, using puréed prunes instead. The brownies were exquisite still warm out of the oven, but actually seemed to improve upon sitting once they had cooled down, tasting best on the second or third day. This seems to be the case with most no-oil added baked goods - that is, they improve after a day or two. I opted to sprinkle individual servings with powdered sugar, but the recipe suggests poached fruit or a scoop of vegan vanilla ice-cream as possible toppings.
Keeping it "McDougall Friendly" checklist:
ü  Use whole wheat pastry flour instead of all-purpose (white) flour.
ü  Omit the oil and use an equal amount of puréed prunes (or a jar of baby food prunes), or applesauce.

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