Mmmmm……Brownies. The classic “I need chocolate and I need it right now” comfort food. I was inspired to make these Fudgy Dark Chocolate Double Ginger Brownies from one of my favorite christmas cookies that Trader Joe’s brings out every year, dark chocolate triple ginger cookies. They are crispy chewy cookies, that house ginger in three ways, fresh, ground, and crystallized. On top of that, they are then dipped in dark chocolate. Simply divine. Those cookies introduced me to the angelic flavor combination that is chocolate and ginger, and i’ve been obsessed since then. The biggest difference between the Trader Joe’s cookies and these brownies are the absence of fresh ginger. I will admit it, I chickened out on adding the fresh ginger because I was afraid it would be too strong. I will definitely be experimenting again though and I may try adding in a tiny amount. My favorite part of these is getting a bite that has a piece of the chewy crystallized ginger. It’s so yummy and SO festive; ginger just screams christmas to me! I hope you have a chance to try these because they are a serious guilty pleasure! Just make sure that they are cooled completely before you dig in or, I promise, you will have an ooey gooey mess!
- 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
- Preheat oven to 350 degrees.
- 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.
- Stir in sugar, ground ginger, and vanilla until just combined.
- One at a time, stir in the eggs.
- Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
- 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.
- 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.)
- Allow to cool COMPLETELY before cutting.
*You can use a 13x9 if you want thinner brownies, but I love them thick and fudgey.