I have to be honest with you.
I'm not the biggest brownie person out there. Don't get me wrong, I will gladly eat a brownie if you place one in my hand, but truthfully I would much rather be munching on a soft pretzel, or a scone, or a blondie.
The only brownies I can actually remember swooning over were choc-full of chopped oreos and cream cheese, and basically didn't resemble brownies at all anymore. Does that still count?
Somehow I think not.
Anyway, despite brownies not being on the top of my all time treats list, somehow I always feel compelled to whip them up. Maybe it's how easy they go from one bowl to pan, maybe it's because making them feels so comforting and familiar, maybe it's because they smell so damn good in the oven...
Whatever the reason is, whenever I see a brownie recipe in the cookbooks or blogs I scan, I usually put it in my mental archive of things to try.
These were no exception. Every time I passed the page with these chocolate ginger brownies, I just knew I had to try them. They were simple. They were sophisticated.
Both crystalized and ground ginger give these brownies a definite kick. Something I could see being pulled off at a fancy party, but not so out-there that picky eating kids wouldn't wanna give them a try.
I liked them, I did. But like I said, I'm not sure in the brownie category I'm always the best judge. I was able to walk right past them this morning, but other people have had their hands in the brownie jar at a least a few times a day each.
So if you like brownies, or just like making brownies like me, give these a try. They're a definite spin on the usual stuff, while still being just as easy to make in a cinch. And no matter, that's always a winner in the kitchen for me.
Chocolate Ginger Brownies
Servings: 16 small brownies
1 stick unsalted butter
3 oz bittersweet chocolate
1 cup sugar
2/3 cup flour
1/4 cup unsweetened cocoa powder
1/4 cup finely chopped crystallized ginger
1/2 tsp pure vanilla extract
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
1/8 tsp ground cloves.
Preheat oven to 325. Liberally spray an 8x8 baking dish with baking spray. Chop crystallized ginger. Set aside. In a medium bowl combine flour, cocoa powder, nutmeg, ground ginger, salt, and cloves. In a saucepan combine butter and chocolate over medium heat until melted. Take off heat and stir in sugar, eggs, ginger, and flour mixture. Stir just until all ingredients are combined. Poor batter into prepared dish and smooth with a spatula. Bake 30-35 minutes or until a cake tester comes out clean. Let cook on a wire rack completely. Cut into slices and enjoy.
Recipe adapted from: Martha Stewart's Cookies