You can tell by all of the recipes I’ve been posting lately that Carol has been in the kitchen! Tuesday she baked these chocolate-ginger brownies. They were really great, and unusual too. I really love the addition of fresh ginger. Here is the recipe from Martha Stewart’s Cookies.
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
Preheat oven to 325 degrees. Butter and 8 inch square baking dish. Line bottom with parchment, allowing 2 inches to hang over two sides. Butter lining, but 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 taster inserted into center comes out with moist crumbs, 30 to 35 minutes. Let cool in pan on wire rack 15 minutes. Lift out, and cool completely on rack. Cut into squares. Brownies can be stored in an airtight container for up to 4 days.