Ginger Brownies

With a subtle hint of ginger in every bite, ginger brownies are the perfect sweet for both ginger and brownie enthusiasts. Chocolate and ginger blend well together. I would use fresh ginger to accentuate both flavor and taste.

Once you finish measuring out the following ingredients, half of your work is done because the rest is as easy as 1-2-3.

Unsalted butter	½ cup
Bittersweet chocolate, coarsely chopped	3 oz
Granulated sugar	2/3 cup
All purpose flour	2/3 cup
Unsweetened cocoa powder	¼ cup
Eggs yolk	2 large
Fresh ginger, peeled and grated	1 tsp
Salt	½ tsp
Vanilla extract	½ tsp

Line an 8-inch square baking pan with aluminum. Preheat oven to 325 degrees Fahrenheit.

Melt butter and chocolate together on low heat, stirring constantly until smooth.

Remove from heat. Add all the remaining ingredients to it and mix until just combined.

Transfer batter to prepared baking pan, smooth out the surface if necessary.

Bake for about 30 minutes. Remove from oven when a toothpick inserted into the center comes out with only moist crumbs. Like baking any type of brownies, make sure that you don’t over bake it.

When my kitchen is filled with the chocolate aroma, it may be time for the toothpick test, and I would keep a close eye on the brownies.

Let brownies cool completely in baking pan on a wire rack before cutting. Store ginger brownies in an airtight container for up to a week.

Other Easy Brownie Recipes