Chocolate-Ginger Brownies

I love a good gingerroot. I love a good bar of chocolate.

But ginger and chocolate, together? In a brownie?

Curiosity, commence.

Luckily for me, the perfect opportunity presented itself through a sudden and intense morning craving for something, anything, sugary and chocolatey and sweet. I didn't even think about a proper breakfast. These brownies would be breakfast.

Nothing wrong with that.

These brownies have a curious flavor.

The hint of ginger certainly adds a mysterious aroma to them, but it only adds to the intensely deep and rich taste of the chocolate fudge center.

Fancy marbled cheesecake brownies are bound to get everyone's attention. That's for sure.

These babies need a second look and a first bite.

This last picture is my favorite :)

And yes, they taste way better than they look.  Love, love, love them.



Chocolate-Ginger Brownies

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 3 oz unsweetened chocolate, coarsely chopped
• 1 1/2 cups sugar
• 2/3 cup all-purpose flour
• 1/4 cup unsweetened Dutch-process cocoa powder
• 2 large eggs
• 1 tsp grated fresh ginger
• 1/2 tsp pure vanilla extract
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp coarse salt

Directions:

1. Preheat oven to 325 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.
2. Pour 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.

Adapted from Martha Stewart