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Ginger Spice Brownies Recipe
Ingredients (18)
- 6 ounces (about 1 1/2 sticks; 170g) unsalted butter
- 3 ounces (about 1/2 cup; 85g) finely chopped dark chocolate, about 70%
- 7 ounces (about 1 cup; 200g) granulated sugar
- 1 ounce (2 tablespoons; 30g) dark muscovado sugar (see note)
- 3 large eggs, straight from the fridge
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons grated peeled fresh ginger
- 2 teaspoons ground ginger
- 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon instant espresso powder, such as Medaglia d’Oro (optional)
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground clove
- 2 1/4 ounces (1/2 cup; 65g) all-purpose flour
- 2 ounces (about 3/4 cup; 60g) Dutch-process cocoa powder
- 1 3/4 ounces (1/2 cup; 50g) crystallized ginger, thinly sliced
Directions
Learn how to make this recipe at Serious Eats