if you love chocolate and you love brownies, i am pretty sure you’re going to love this spin on the homemade fudgy brownie.
even if you don’t like ginger, you can omit the ginger part of the recipe and continue on your merry way.
but i do hope you like ginger.
as i do.
because you will be rewarded with a very happy mouth.
1/2 cup (1 stick) unsalted butter, plus more for baking dish
3 oz. bittersweet chocolate, coarsely chopped (or bittersweet morsels)
1 cup sugar
2/3 cup all purpose flour
1/4 cup unsweetened cocoa powder
1 tsp grated, peeled, fresh ginger
1/2 tsp vanilla extract
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp coarse salt
1/8 tsp ground cloves
1. preheat the oven to 325. butter an 8-inch square baking dish. line bottom with parchment paper, allowing 2 inches to hang over 2 sides. butter parchment, set aside.
2. melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. remove from heat, and stir in all remaining ingredients.
3. pour batter into prepared baking dish. bake 30-35 minutes – until a toothpick or slim knife inserted into the center comes out with moist crumbs. let the brownies cool in the pan on a wire rack for 15 minutes. then lift out of the dish and let them cool completely on rack. cut into squares and enjoy! (brownies can be stored in an airtight container at room temperature for up to 4 days.)
(recipe & photo via a very old martha stewart magazine)
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