For those of you out there who regularly read this blog (and yes, I am deluded enough to think that there's gotta be SOMEONE who does), I'm sorry that I've kept you hanging for so long. I'm still not feeling well, and most of my time over the past couple of weeks has been spent on the couch or in bed. Fortunately, I've banked up a few recipes for times like this, so you won't leave this post empty-handed.
I made these brownies about a month ago, and they disappeared within 15 minutes of hitting the table. They're rich, fudgy, and extremely easy to make. Though I am a die-hard purist when it comes to brownies, I actually enjoyed the fresh ginger, though I do think I'll dial it back a bit next time because, let's face it, anything extra in a brownie should showcase the chocolate, not compete with it.
Chocolate Ginger Brownies Adapted from Martha Stewart
1/2 cup unsalted butter 3 oz. bittersweet chocolate, coarsely chopped 1 cup sugar 2/3 cup AP flour 1/4 cup unsweetened DP cocoa powder 2 large eggs 1 tsp grated peeled fresh ginger 1/2 tsp pure vanilla extract 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/4 tsp coarse salt 1/8 tsp ground cloves
1. Preheat oven to 325 degrees F. Butter an 8" square baking dish (line with parchment paper if desired).
2. Melt butter and chocolate together in a medium saucepan over med-low heat, stirring until smooth. Remove from heat and stir in remaining ingredients.
3. Pour batter into prepared dish and spread evenly with a rubber spatula. Bake until cake tester inserted into center comes out with moist crumbs, 30-35 minutes. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into 16 2" squares.