The chocolate and ginger brownies are irresistible sweets rich in dark chocolate with the lively touch of ginger. Mouth-watering!
| 115 g butter, plus more for greasing the pan | |
| 85 g dark chocolate, chopped | |
| 200 g sugar | |
| 25 g unsweetened powdered cocoa | |
| 2 eggs, big | |
| 1 teaspoon fresh grated ginger | |
| 1 teaspoon vanilla extract | |
| 1/2 teaspoon ground nutmeg | |
| a pinch of ground cloves | |
| 1/4 teaspoon salt |
| 1. | Heat the oven to 160 ° C. Butter the pan, cover it with baking paper and butter it too. |
| 2. | Collect the butter and the chopped chocolate in a small saucepan and melt them over a low heat. Transfer to a bowl and add the rest of the ingredients. Pour the mixture into the pan and distribute it evenly. |
| 3. | Cook for about 30-35 minutes until a toothpick, inserted in the center, comes out covered with moist crumbs. Allow to cool for 15 minutes in the pan, then transfer to a wire rack. When the dessert is cold, divide it into 16 squares and serve. Keep tightly closed in an airtight box for no more than four days. |
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