Dessert: Chocolate-Ginger Brownies

Dark chocolate and ginger pair up in these spiced brownies.

Ingredients

1/2 c. unsalted butter
3 oz. bittersweet chocolate
1 c. sugar
2/3 c. all-purpose flour
1/4 c. unsweetened Dutch-process cocoa powder
2 large 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
.13 tsp. ground cloves

Instructions

Preheat oven to 325 degrees F. 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. 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.

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