Goldilocks and the 3 Asian-Fusion Bars, #SundaySupper

Once upon a time, this blonde-haired Ninja Baking Goldilocks declared her love for American brownies. But in her heart of hearts, she knew something was missing. The bars lacked flavor. So, she searched high and low on her spice rack. Suddenly, she spotted three bottles of Asian spices. Carefully, she took down the bottles of Chinese Five Spice, Cardamom and Ginger. Each would need to be tested and tasted. So, in time for this week's #SundaySupper spice theme, she made 3 brownies. Two were a bit too much for her taste and one was just right. But maybe the bears in your neighborhood would love them all.  (Please scroll down for the recipes and spicy details about the #SundaySupper Twitter event. This discussion around the virtual dinner table will be hosted by the delightful KimchiMom - Amy Kim, cook and skater extraordinaire!)

Chinese Five Spice Brownies:  
Whisk together 2 T almond milk, 2 eggs, 1/3 cup vegetable oil, 1 tsp. Chinese 5 Spice,
1/2 tsp. cinnamon. Add contents of 1 Ghirardelli Double Chocolate Brownie Mix. Stir well. Pour into an 8 x 8 inch pan. Place 12 to 15 milk chocolate squares on top.
Bake at 325 for 43 minutes.
(Ice cream helps temper the heat of these fiery gems.)

First Goldilocks tried Chinese Five Spice. (The name of the spice refers to the five elements:  wood, fire, earth, metal and water.)  As the brownies baked, fiery, pungent fumes overpowered heavenly chocolate scents. Once the bars had cooled, with much trepidation and a shaking hand, Goldilocks cut the brownies into squares. She took a bite...Oh dear! This brownie contained too much heat for her palate. However, the little girl cubs down the hall (who are polite but always honest)  tried Goldilocks' Chinese Five Spice concoction and declared it good. 

Cardamom Rose Brownies:
Whisk together 2 T rosewater, 2 eggs, 1/3 cup vegetable oil, and 1/2 tsp. cardamom.
 Add contents of 1 Ghirardelli Double Chocolate Brownie Mix. Stir well.
Bake at 325 for 43 minutes. Cool. 
Drizzle with Cardamom Rose Glaze:
6 T of powdered sugar whisked together with 1/2 tsp. cardamom and 1 T of rose water.

Still, this Ninja Baking Goldilocks moved on to try cardamom spice from Cardamom Hills in Southern India. For hundreds of years, this spice had been used for medicinal and flavoring purposes. Perhaps, combining cardamom with rose water would produce the perfect brownie. 

So, Goldilocks whisked  cardamom from India and rosewater into the brownie mix. Soon a  garden of roses seemed to be blooming in the Ninja Baking kitchen. Once cooled, cut and glazed with a combination of rosewater, cardamom and confectioners' sugar, Goldilocks tested the brownies. She loved the smell of roses...Perhaps she was too picky. The moist chocolate in the bar was good. But,  the heady rose perfume kept her from completely enjoying the bar. Plus, she wasn't really tasting any cardamom spice. She moved on to the ginger from China. (A spice which had long ago been exported to Japan and is an integral part of Japanese cooking.)

Ginger Brownies:
Whisk together 2 T milk, 2 eggs, 1/3 cup vegetable oil, and 1/2 tsp. ginger.
Add contents of 1 Ghirardelli Double Chocolate Brownie Mix.
Stir in 1/2 cup of crystallized ginger candies.
Bake at 325 for 43 minutes. Cool.

Goldilocks baked her next batch of brownies with ginger spice and bits of crystallized ginger candy. She allowed the bars to cool and took a big bite. The ginger mingled well with the chocolately fudge. This Ninja Baking Goldilocks smiled and declared the ginger brownies were just right!