Ingredients
1/2 c. unsalted butter
3 oz. bittersweet chocolate
1 c. sugar
c. all-purpose flour
1/4 c. unsweetened Dutch-process cocoa powder
2 large eggs
1 tsp. grated peeled fresh ginger
1/2 tsp. pure vanilla extract
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. Coarse salt
tsp. ground cloves
Preparation
Step 1Preheat oven to 325 degrees F. Butter an 8-inch square baking dish. Line bottom with parchment paper, allowing 2 inches to hang over 2 sides. Butter parchment; set aside. Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients.Step 2Pour batter into prepared dish. Smooth top with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into sixteen 2-inch squares. Brownies can be stored in an airtight container at room temperature up to 4 days.
