Rating: 3.64 stars
55 Ratings
  • 5 star values: 12
  • 4 star values: 21
  • 3 star values: 15
  • 2 star values: 4
  • 1 star values: 3

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

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Credit: Sang An

Recipe Summary test

Yield:
Makes 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews (13)

55 Ratings
  • 5 star values: 12
  • 4 star values: 21
  • 3 star values: 15
  • 2 star values: 4
  • 1 star values: 3
Rating: 5.0 stars
12/27/2019
My family loved these brownies! The blend of the spices give this recipe a delightful flavor! The one pan method made clean up very easy as well. I will use this recipe for years to come. I've never been disappointed with any recipes from Martha Stewart.
Rating: Unrated
08/14/2009
Super easy to make, and a neat flavor. Not really a "kid" flavor, kind of an adult twist on a classic.
Rating: Unrated
02/20/2009
These are FABULOUS! I am eating a warm one while I type...
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Rating: Unrated
02/19/2009
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).
Rating: Unrated
02/19/2009
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.
Rating: Unrated
02/19/2009
I'm a newbie...so I apologize if this is a silly question: What's leavening?
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Rating: Unrated
02/19/2009
There are two kinds of brownies - cake and fudge. Cake brownies have leavening, fudge do not.
Rating: Unrated
02/19/2009
This link has an amazing assortment of cocoa http://www.cocoasupply.com/index.php?cPath=22
Rating: Unrated
02/19/2009
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.
Rating: Unrated
02/19/2009
Where can I buy Dutch-process cocoa powder? My grocery store does not carry it.
Rating: Unrated
02/19/2009
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.
Rating: Unrated
02/19/2009
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.
Rating: Unrated
12/29/2007
Great tasting and easy to prepare! A hit with my son and his schoolmates!