Brownies with Ginger and Warm Spices

The batter for these fudgy ginger brownies never actually touches a bowl. Butter and chocolate are melted in a saucepan, and the other ingredients are stirred right in.

½ cup (1 stick) butter
3 oz bittersweet chocolate, coarsely chopped
1 cup sugar
⅔ cup all-purpose flour, unbleached
¼ cup unsweetened Dutch-process cocoa powder
2 large eggs
1 tsp. fresh ginger, peeled, grated
½ tsp. pure vanilla extract
½ tsp. ground nutmeg
½ tsp. ground ginger
¼ tsp. coarse sea salt
⅛ tsp. ground cloves

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Butter an 8” square baking dish. Line bottom with parchment paper, allowing 2” 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.

Pour batter into prepared dish. Smooth top with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30-35 minutes.

Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into sixteen 2” squares. Brownies can be stored in an airtight container at room temperature up to 4 days.

Makes 16.