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.
The chocolate and ginger brownies are irresistible sweets rich in dark chocolate with the lively touch of ginger. Mouth-watering!

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