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Chocolate-Ginger Brownies

The batter for these fudgy ginger brownies never actually touches a bowl. Butter and chocolate are melted in a saucepan, and the other ingredients are stirred right in.

  • Yield: Makes 16
Chocolate-Ginger Brownies

Source: Martha Stewart Living, September 2006


  • 1/2 cup (1 stick) unsalted butter, plus more for baking dish
  • 3 ounces bittersweet chocolate, coarsely chopped
  • 1 cup sugar
  • 2/3 cup all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 2 large eggs
  • 1 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon ground cloves


  1. Preheat oven to 325 degrees. Butter an 8-inch square baking dish. Line bottom with parchment paper, allowing 2 inches to hang over 2 sides. Butter parchment; set aside. Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients.

  2. Pour batter into prepared dish. Smooth top with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into sixteen 2-inch squares.

Cook's Note

Brownies can be stored in an airtight container at room temperature up to 4 days.

Reviews (12)

  • solberhl 14 Aug, 2009

    Super easy to make, and a neat flavor. Not really a "kid" flavor, kind of an adult twist on a classic.

  • Tifs 20 Feb, 2009

    These are FABULOUS! I am eating a warm one while I type...

  • charjoy 19 Feb, 2009

    Or, more simply, leavening is what makes bakes goods rise. If you've ever baked something and it turned out flat, you probably left out the leavener or the leavener you used was stale (baking soda or powder) or expired (yeast).

  • sweettreats 19 Feb, 2009

    Baking Soda, Baking Powder and yeast are typical leaveners. A leavening agent (sometimes called just leavening or leaven) is a substance used in doughs and batters that causes a foaming action intended to lighten and soften the finished product. The leavening agent reacts with moisture, heat, acidity, or other triggers to produce gas (usually carbon dioxide and sometimes ethanol) that becomes trapped as bubbles within the dough. When a dough or batter is mixed, the starch in the flour mixes with the water in the dough to form a matrix (often supported further by proteins like gluten or other polysaccharides like pentosans or xanthan gum), then gelatinizes and "sets"; the holes left by the gas bubbles remain.

  • aliaswoman78 19 Feb, 2009

    I'm a I apologize if this is a silly question: What's leavening?

  • agreen 19 Feb, 2009

    There are two kinds of brownies - cake and fudge. Cake brownies have leavening, fudge do not.

  • Beth4045 19 Feb, 2009

    This link has an amazing assortment of cocoa

  • aniae72 19 Feb, 2009

    Dutch-process cocoa has been treated with an alkali (baking soda), so maybe that is all the recipe requires, instead of extra leaveners on top of that.

  • irishgolfer 19 Feb, 2009

    Where can I buy Dutch-process cocoa powder? My grocery store does not carry it.

  • supersewer 19 Feb, 2009

    I have noticed that almost all of Martha's brownie recipes do not call for baking soda or baking powder. I do alot of baking and my fav recipe does call for baking powder. Can someone explain.

  • Suzngr 19 Feb, 2009

    I've added these ingredients to a high quality regular box brownie mix before and you wouldn't believe how fast they go and and the compliments I get. People think I made them from scratch! I just
    smile back.

  • alwiah 29 Dec, 2007

    Great tasting and easy to prepare! A hit with my son and his schoolmates!

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