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Ginger Sesame Seed Brownies https://www.metro.ca/userfiles/image/recipes/carres-gingembre-epices-5281.jpg PT15M PT20M PT45M
Preheat oven to 375°F (190°C). Grease a small square cake pan, line the bottom and sides with parchment paper. Sift flour, baking soda and ground spices together. In a large bowl, beat eggs and sugar 2 minutes; beat in melted butter. Sift dry ingredients together, and stir into egg batter with a wooden spoon. Stir in chopped ginger and half of the toasted sesame seeds. Pour batter into the cake pan and sprinkle remaining sesame seeds over top. Bake 20 minutes or until firm to the touch. Cool 10 minutes on a baking rack, and turn out. Cut brownies when completely cooled.
15
1/2 cup (125 mL) flour 1 1/2 tsp. (8 mL) baking soda 1 Tbsp. (15 mL) ground ginger 1 tsp. (5 mL) ground cinnamon 1 tsp. (5 mL) ground cloves 2 eggs 3/4 cup (190 mL) sugar 1/2 cup (125 mL) unsalted butter, melted 1/3 cup (80 mL) chopped fresh ginger 1/4 cup (60 mL) sesame seeds, toasted
Ginger Sesame Seed Brownies

Ginger Sesame Seed Brownies

Rate this recipe
5 Votes
15
squares
0:15
Preparation
0:20
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 cup
    (125 mL)
    flour
  • 1 1/2 tsp.
    (8 mL)
    baking soda
  • 1 Tbsp.
    (15 mL)
    ground ginger
  • 1 tsp.
    (5 mL)
    ground cinnamon
  • 1 tsp.
    (5 mL)
    ground cloves
  • 2
    eggs
  • 3/4 cup
    (190 mL)
    sugar
  • 1/2 cup
    (125 mL)
    unsalted butter, melted
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES GARLIC BUTTER 125 g or SELECTION DIPS 450 g

    IRRESISTIBLES GARLIC BUTTER 125 g or SELECTION DIPS 450 g

    2 for $4.00

    SELECTED VARIETIES

  • 1/3 cup
    (80 mL)
    chopped fresh ginger
  • 1/4 cup
    (60 mL)
    sesame seeds, toasted
Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C). Grease a small square cake pan, line the bottom and sides with parchment paper.

Sift flour, baking soda and ground spices together. In a large bowl, beat eggs and sugar 2 minutes; beat in melted butter.

Sift dry ingredients together, and stir into egg batter with a wooden spoon. Stir in chopped ginger and half of the toasted sesame seeds.

Pour batter into the cake pan and sprinkle remaining sesame seeds over top. Bake 20 minutes or until firm to the touch.

Cool 10 minutes on a baking rack, and turn out. Cut brownies when completely cooled.

Source : Chef Ian Perreault

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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