Chocolate-Ginger Brownies

Chocolate-Ginger Brownies
Photo: Sang An

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.


  • ½ cup (1 stick) unsalted butter, plus more for baking dish

  • 3 ounces bittersweet chocolate, coarsely chopped

  • 1 cup sugar

  • cup all-purpose flour

  • ¼ cup unsweetened Dutch-process cocoa powder

  • 2 large eggs

  • 1 teaspoon grated peeled fresh ginger

  • ½ teaspoon pure vanilla extract

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground ginger

  • ¼ teaspoon coarse salt

  • 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.

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