CHOCOLATE-GINGER BROWNIES
To make the batter for these super-quick brownies, melt butter and chocolate in a saucepan, then stir the other ingredients right in. Set a batch out on a serving platter, and watch it disappear just as quickly.
Yield makes 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Butter an 8-inch square baking dish. Line bottom with parchment, allowing 2 inches to hang over two sides. Butter lining (not overhang).
- 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. Spread evenly 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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