I think many of us go a bit crazy for all things spice when the weather cools. Crisps, cookies and waffles get that extra pinch of something and our spice jars get a real workout. It’s time the beloved brownie is included in the mix.
These brownies are kind of fancy. Not only do these have great chocolate flavor, there’s also “a lot going on” as one friend described it. You get a kick from the fresh ginger plus warm spices and a salty accent in every bite. I love the texture, too. Fudgy, as I feel brownies should be.
These are special brownies for special friends. Friends that can step out of the brownie bubble and open their heart to a twist on a classic.
Recipe: Sea Salt Ginger Brownies
Adapted from Not Derby Pie
Makes 9 large or 16 small brownies
1/2 C. (1 stick) unsalted butter
3 oz. bittersweet chocolate
3/4 C. granulated sugar
2/3 C. all-purpose flour
1/4 C. unsweetened cocoa
1/2 t. freshly grated nutmeg
1/2 t. ground ginger
1/4 t. coarse sea salt
1/8 t. ground cloves
2 large eggs
1/2 t. vanilla extract
1 t. peeled and freshly grated ginger
butter, for greasing the pan
1/2 t. coarse sea salt
1. Preheat oven to 325 degrees F. Butter an 8×8 pan and line with parchment paper with a 2 inch overhang. Butter the parchment.
2. Melt butter and chocolate together in a small saucepan over medium-low heat, stirring often and watching carefully. When smooth, remove from heat and allow to cool a bit.
3. In a large bowl combine the dry ingredients and spices; whisk to combine. Add eggs, vanilla, fresh ginger and cooled chocolate mixture. Stir until just combined.
4. Pour batter into your prepared dish and smooth the top with a spatula. Sprinkle the salt strategically so that it is even over the brownies.
5. Bake for 20-35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let cool in the pan on a rack for 15 minutes, then lift out and let cool completely on rack. Cut into 9 or 16 brownies. Can be stored in an air-tight container at room temperature for 4 days.