Print This Recipe

Print
Chocolate-Ginger Brownies

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.

Martha Stewart Living, September 2006 http://www.marthastewart.com/312822/chocolate-ginger-brownies
3.761905
Rated
75.2381100(21)21
  • Yield Makes 16

Ingredients

    • 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

Directions

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

© 2013 Martha Stewart Living Omnimedia. All rights reserved.