Rich, fudgy, brownies laced with powdered ginger and studded with crystallized ginger and dark chocolate chunks.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Keyword: Dark Chocolate Ginger Brownies, Double Ginger Brownies, Fudgy Dark Chocolate Double Ginger Brownies, Fudgy Ginger Brownies, Ginger Brownies
Servings: 16brownies
Ingredients
3/4cflour
2Tcocoa powder
1/4tspbaking powder
1/2tspkosher salt
1/2tspground ginger
1/2cbutter, softened
7oz(about 1 1/3 c) finely chopped unsweetened chocolate
2Tvegetable oil
1cgranulated sugar
1cbrown sugar, packed
3eggs
1Tcold espresso or strong coffee
2tspvanilla extract
3/4csemisweet or bittersweet chocolate chunks, plus 1/4 c more for topping
1/2cchopped crystallized ginger,plus 2 T more for topping
flaky sea salt, for topping,optional
Instructions
Preheat oven to 350°F. Line a 9x9 square cake pan with parchment paper, leaving 2 ends hanging over the edge of the pan. Grease the parchment with baking spray or butter/oil and flour.
In a small bowl, whisk together the flour, cocoa powder, baking powder, kosher salt, and ground ginger. Set aside.
In the top of a double boiler or in a large heatproof bowl over a pot of simmering water, melt the butter, oil, and unsweetened chocolate, stirring occasionally, until melted and uniform. Remove from heat.
Whisk in both sugars until combined, then add the eggs, whisking until glossy and smooth, about 45 seconds. Whisk in cold espresso or coffee and vanilla until combined. Fold in the dry ingredients, the 3/4 c chocolate chunks and the 1/2 c candied ginger pieces. Spread batter into the prepared pan. Sprinkle with the remaining chocolate chunks and candied ginger pieces.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the pan comes out with only a few moist crumbs. Sprinkle with flaky sea salt, if desired. Cool completely, then cut and enjoy!