I thought about making these brownies again and taking a photo because they really didn’t last long at our house, but I think you all just need to try them in your own home.
Here you go, from Martha Stewart:
Chocolate Ginger Brownies
Ingredients:
1 stick unsalted butter, plus more for the baking dish
3 oz bittersweet chocolate, coarsely chopped
1 cup sugar (I used less-maybe 3/4 cup-I’d like to keep all my teeth)
2/3 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder (I used Hershey’s because we had it and HOLY SMOKES Dutch cocoa powder is expensive!)
2 eggs
1 tsp grated peeled fresh ginger
1/2 tsp pure vanilla extract
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. coarse salt
1/8 tsp. ground cloves
Directions:
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.
Pour batter into prepared dish and 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.
These were moist and chewy, just like a brownie should taste and the spices gave them a nice flavor-not too chocolaty. I did use the parchment paper this go round, but I think next time I’ll just skip it. I stored the brownies in the pyrex because it has it’s own cover and why waste good parchment paper? Oh, this does not make 16 brownies. Well, it does, but some people then have to eat two!
This looks absolutely delish. I will have to try this recipe soon. Or maybe I’ll make Chris try it!
I am a little wary of all that ginger, you don’t think it was too much? (can I skip the buying fresh peeled ginger?)
Dear Wendy,
Do not skip fresh ginger, you will love it.
kind regards,
Rachel
Wendy, considering the age of SM and GJ, I’d say they’ll probably like it better if you cut out some of the ginger. They are VERY good, but maybe not as child-friendly as you’d like. If I was to skip the fresh ginger, I’d probably add a touch more of the ground ginger and possibly up the ground cloves to a whopping 1/4 tsp rather than 1/8. Good luck!
Thank you, dear friend!