CHOCOLATE-GINGER BROWNIES

Chocolate-Ginger Brownies image

Yield makes 16

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, plus more for baking dish
3 ounces bittersweet chocolate, coarsely chopped
1 cup sugar
2/3 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
2 large eggs
1 teaspoon grated peeled fresh ginger
1/2 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
1/8 teaspoon ground cloves

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.