Joy the Baker

Ginger Walnut Chocolate Blondies

makes 9 brownies

recipe adapted from Simply Recipes

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1/2 cup (1 stick) unsalted butter, melted

1 cup packed light or dark brown sugar

1 large egg

1 teaspoon vanilla extract plus scrapings from 1 vanilla bean (or 2 teaspoons extract)

1 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon ground ginger

1/8 teaspoon salt

1/3 cup chopped candied ginger pieces

1/3 cup dark chocolate chunks

handful toasted walnuts, coarsely chopped

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease an 8-inch square baking sheet.  Line with parchment paper, leaving two flaps hanging over the edges of the pan.  Grease and flour the parchment paper.  Set aside.

In a medium bowl, whisk together melted butter and sugar.  Mixture will be grainy.  That’s ok.

Whisk in egg and beat by hand until mixture is slightly pale, about 2 minutes.  Whisk in vanilla extract and bean.

In a small bowl, whisk together flour, baking powder, baking soda, ginger, and salt.  Add all at once to the butter and sugar mixture.  Stir until just incorporated.  Mixture will be fairly thick.  Fold in ginger, chocolate and walnuts, reserving some of each to top the brownies before baking.

Spread batter into prepared pan.  Top with remaining ginger, chocolate, and walnuts.  Bake for 20 to 27 minutes, or until a skewer inserted in the center of the brownies comes out clean.  Brownies will be golden brown.

Remove from oven and allow to cool for at least 20 minutes before removing from the pan and slicing into 9 pieces.  Brownies will keep, well wrapped at room temperature, for up to 4 days.