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