My husband is a big fan of ginger treats and so I couldn't resist making these chocolate ginger brownies for him. These are super easy to whip up and very moist and flavorful.
 Chocolate Brownies with Fresh Ginger |
Recipe by Lisa Turner
Published on July 03, 2010
Easy, moist and fudgy brownies with fresh ginger
Preparation: 15 minutes
Cooking time: 30 to 35 minutes
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Ingredients:
- 1/2 cup (1 stick) unsalted butter + more for greasing the pan
- 2/3 cup dark chocolate
- 1 cup sugar
- 2/3 cup unbleached white flour or spelt flour
- 1/4 cup unsweetened cocoa or cacao powder
- 2 large eggs
- 1-inch fresh ginger, grated
- 2/3 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground cloves
Instructions:
Butter an 8 × 8 inch square baking dish. Line the dish with parchment paper, with some overlap on the sides. Butter the bottom of the parchment paper. Preheat an oven to 325°F. In a medium saucepan, melt together the chocolate and butter over medium-low heat, stirring occasionally until smooth. Remove from heat and beat in the sugar, flour, cocoa or cacao, eggs, fresh ginger, vanilla, nutmeg, ground ginger, sea salt and ground cloves. Transfer to the prepared dish and bake for 30 to 35 minutes. Let the brownies in the dish cool for 10 minutes, lift out with the parchment paper, and cool for another 15 minutes on a wire rack. Cut into squares and serve.
Makes 16 1-inch brownies |
More brownie recipes from Lisa's Vegetarian Kitchen:
Gooey Peanut Butter Brownies with Carob Chips
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Peanut Butter Brownies
Brownies with Dried Fruit
On the top of the reading stack:
Penguin Classics Three Tales
by Flaubert
Audio Accompaniment:
Anger Do Not Enter
by Beef Terminal
13 comments:
These look so good I could just scream! I love anything with ginger and to mix it with a chocolate sounds heavenly. That cookbook is on my wish list :)
They look lovely and fudgey Lisa and so easy too. Yum!
these look delicious and fudgey - I too don't like really fussy food so brownies are perfect as they taste so good they don't need any extras
I know I would love the gingewr added in Lisa.
I love brownies - ginger sounds like a perfect addition :)
Brownies looks yummy...
Brownies with ginger! Brilliant. I'll have to give this a try.
Perhaps we'll all have time for Martha Stewart-style presentation when we're retired!
This recipe totally intrigues me. I can't wait to give it a try! Thanks for the post and chocolate inspiration.
-Monica Erskine
Chocolate Goddess
Endangered Species Chocolate
www.chocolatebar.com
I'm making these today!
Hi Lisa, These sound delicious and I'd like to make them.Does the 2/3 cup of chocolate refer to chocolate chips? I'm used to seeing chocolate by weight, unless it is chocolate chips. Thanks! Peace, Stephanie
Hi Stephanie; You can use chocolate chips or crush up some fine dark chocolate for these brownies. I included carob chips here, but that is optional.
Thanks, Lisa. 1 cup of chocolate chips weighs 6 ounces, so do I use 4 ounces of chocolate? I definitely prefer using fine, organic dark chocolate. Peace, Stephanie
Hi again Stephanie. 4 ounces should work fine.
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