Fudgy Ginger Brownies Treat (Print Version)
# Ingredients:
01 -
142 grams unsalted butter
02 -
312 grams semisweet chocolate, chopped, divided
03 -
200 grams dark brown sugar
04 -
2 large eggs
05 -
1 egg yolk
06 -
1 teaspoon vanilla extract
07 -
95 grams all-purpose flour
08 -
25 grams unsweetened cocoa powder
09 -
1 teaspoon ground ginger
10 -
1 teaspoon ground cinnamon
11 -
1/4 teaspoon ground cloves
12 -
1/4 teaspoon freshly grated nutmeg
13 -
1/4 teaspoon fine salt
14 -
3 tablespoons candied crystallized ginger, finely chopped
# Instructions:
01 -
Preheat oven to 350 degrees Fahrenheit. Line a metal 8-inch square pan with parchment paper.
02 -
In a large microwave-safe bowl, combine 113 grams of chopped chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until melted and smooth.
03 -
Add the dark brown sugar to the hot butter and chocolate mixture. Whisk vigorously until well combined. Let the mixture cool until just barely warm.
04 -
Add eggs, egg yolk, and vanilla extract to the mixture. Whisk by hand for about 1 minute or until well combined to help create a shiny crust.
05 -
Stir in the all-purpose flour, cocoa powder, ground ginger, ground cinnamon, ground cloves, grated nutmeg, and fine salt using a rubber spatula until just combined.
06 -
Stir in the remaining 198 grams of chopped chocolate and the finely chopped candied ginger.
07 -
Pour the batter into the prepared pan and smooth it out. Bake in the preheated oven for 30 minutes.
08 -
Let the brownies cool in the pan for 30 minutes before slicing into portions.
# Notes:
01 -
For the best results, do not overmix the batter after adding dry ingredients.