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Preheat oven to 350°F. Line a 13-by-9-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside. In a medium bowl, stir together flour, baking powder, 1 teaspoon cardamom, 1 teaspoon cinnamon, ground ginger and salt; set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping bowl occasionally. Beat in eggs, rum (if using) and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Stir in white chocolate and chopped ginger. Spread batter evenly into prepared pan.
Bake for 30 minutes. Cool in the pan on a wire rack. Using the edges of the foil, lift brownies out of pan. If desired, sprinkle lightly with confectioners’ sugar and ground cardamom (and/or cinnamon). Cut into bars.