Fudgey Dark Chocolate Double Ginger Brownies
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 16
  • 1 cup of butter
  • 5 oz of unsweetened chocolate (such as bakers)
  • ½ cup unsweetened cocoa powder
  • 2 cups sugar
  • 1 tbsp vanilla
  • 1½ tsp ground ginger
  • 3 eggs
  • 1¼ cups all purpose flour
  • ¾ cup semi-sweet chocolate chips
  • ¼ cup crystalized ginger, chopped
  1. Preheat oven to 350 degrees.
  2. In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.
  3. Stir in sugar, ground ginger, and vanilla until just combined.
  4. One at a time, stir in the eggs.
  5. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
  6. Pour batter (it will be very thick!) into a greased 8 x 8 pan. Spread to even out the top and place in the oven.
  7. Bake for 45-50 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes. (Just be careful not to burn the edges.)
  8. Allow to cool COMPLETELY before cutting.
*These brownies are VERY thick and gooey. It is vital that you let them cool completely before cutting or they will be a mess. If you have the patience, you can even wait until the next day before cutting them.

*You can use a 13x9 if you want thinner brownies, but I love them thick and fudgey.
Recipe by My Modern Cookery at https://www.mymoderncookery.com/fudgey-dark-chocolate-double-ginger-brownies/