New This Month

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

Photography: Sang An

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 Notes

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

Reviews Add a comment

  • 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.
  • Maysem
    19 FEB, 2009
    I'm a I apologize if this is a silly question: What's leavening?
  • amgreen56
    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
  • chefette86
    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.