Fudgy Ginger Brownies
User Reviews
5
Fudgy Ginger Brownies
Description
These brownies start with melting butter and part of the chocolate together, then mixing in dark brown sugar while warm to create a glossy batter base. Eggs and vanilla extract are whisked in to form a shiny crust after baking. Dry ingredients include flour, cocoa powder, and a blend of ground spices that add warm, slightly spicy notes balanced by sweetness. Additional chopped semisweet chocolate and finely chopped crystallized ginger pieces give pockets of melty chocolate and sweet spice in every bite.
The batter is baked in an 8-inch square pan lined with parchment paper to ensure easy removal and even baking. After 30 minutes at 350°F, the brownies are allowed to cool before slicing, preserving their fudgy interior and chewy edges.
These brownies offer a unique twist on a classic treat with the addition of ginger and spices, making them suitable for dessert or sharing during colder months when warming spices are appreciated.
Ingredients
- 10 tablespoons unsalted butter 142 grams
- 11 ounces semisweet chocolate chopped and divided
- 1 cup dark brown sugar 200 grams
- 2 egg large eggs plus 1 yolk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour 95 grams
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves ground
- 1/4 teaspoon nutmeg freshly grated
- 1/4 teaspoon salt fine
- 3 tablespoons crystallized ginger finely chopped, candied
Instructions
- Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper.
- In a large microwave-safe bowl combine 4 ounces (113 grams) of the chopped chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
- Add in eggs, yolk, and vanilla extract and whisk by hand for about 1 minute, or until very well combined. This helps create that shiny crust on top.
- Use a rubber spatula to stir in flour, cocoa powder, spices, and salt until just combined. Stir in the remaining 7 ounces (198 grams) of chocolate chunks and the candied ginger.
- Pour into prepared pan and smooth out. Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes before slicing.
User Reviews
Overall Rating
5
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