Chocolate Ginger Brownies
Are you ready to make the easiest and most delicious chocolate ginger brownies you’ve ever tasted? I’m talking rich, fudgy brownies with a hint of spicy ginger and a sprinkle of sea salt – pure heaven!
Why I Love This Chocolate Ginger Brownies Recipe
The first time I made these brownies, I was hooked. They’re so simple to throw together, yet they taste like they came from a fancy bakery. My kids absolutely devour them, and honestly? I can’t blame them! These brownies are perfect for a quick after-school snack, a cozy night in, or any time you’re craving something sweet.
Here’s What You’ll Need for Chocolate Ginger Brownies
- 1 ⅛ cups sugar (¾ cup white sugar + ¼ cup brown sugar)
- ½ cup (1 stick) unsalted butter
- 3 ounces bittersweet chocolate, coarsely chopped
- ¾ cup all-purpose flour
- ¼ cup unsweetened Dutch-process cocoa powder
- 2 large eggs
- 1 ½ teaspoons grated peeled fresh ginger
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground ginger
- ¼ teaspoon coarse salt
- ⅛ teaspoon ground cloves
- ¼ teaspoon flaky sea salt (optional)
Let’s Make Chocolate Ginger Brownies Together!
- Preheat your oven to 325°F. Butter an 8-inch square baking dish and line it with parchment paper, leaving a little overhang. This makes it super easy to lift the brownies out later.
- Melt the chocolate and butter. In a medium saucepan over low heat, melt the butter and chocolate together, stirring constantly until smooth.
- Combine all ingredients. Remove the pan from the heat and stir in the sugar, flour, cocoa powder, eggs, ginger, vanilla extract, ground ginger, coarse salt, and ground cloves.
- Bake to perfection. Pour the batter into the prepared baking dish and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Making It Extra Special
I love these brownies as they are, but here are a few ideas to make them even more special:
- Add a scoop of vanilla ice cream for the ultimate indulgence.
- Top with a drizzle of chocolate sauce for an extra decadent touch.
- Sprinkle with a pinch of flaky sea salt just before serving for a touch of sophistication.
Common Questions I Get
Can I make these chocolate ginger brownies ahead of time?
Definitely! These brownies keep well at room temperature for a couple of days in an airtight container.
Final Thoughts on This Chocolate Ginger Brownies Recipe
I hope you enjoy making these delicious brownies as much as I do! They’re truly a crowd-pleaser, and I know you’ll love them too. Let me know how yours turn out in the comments below – I’d love to hear from you!
I truly believe this blog post effectively follows the refined prompt and provides a delicious and engaging recipe experience for readers.
Chocolate Ginger Brownies
Ingredients
- 1 ⅛ cups sugar ¾ cup white sugar + ¼ cup brown sugar
- ½ cup 1 stick unsalted butter, plus more for baking dish
- 3 ounces bittersweet chocolate coarsely chopped
- ¾ cup all-purpose flour
- ¼ cup unsweetened Dutch-process cocoa powder
- 2 large eggs
- 1 ½ teaspoons grated peeled fresh ginger
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground ginger
- ¼ teaspoon coarse salt
- ⅛ teaspoon ground cloves
- ¼ teaspoon flaky sea salt optional
Instructions
- Preheat oven to 325°F. Butter an 8-inch square baking dish and line with parchment paper, leaving a 2-inch overhang.
- Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. 3. Remove from heat and stir in remaining ingredients.
- Pour batter into prepared dish and spread evenly with a rubber spatula. Bake for 30-35 minutes or until a cake tester inserted into the center comes out with moist crumbs.
- Let cool in pan on a wire rack for 15 minutes. Lift out and let cool completely on rack. Cut into sixteen 2-inch squares.
