Ginger Spice Brownies

Ginger Spice Brownies

Why It Works

  • ​​Muscovado sugar adds extra moisture and a complex flavor with notes of molasses and toffee.
  • Thickly whipped eggs lighten the batter for brownies that are fudgy and not overly dense.
  • Cocoa powder reduces the need for flour, making the brownies especially flavorful and tender.

These brownies are fudgy and rich and covered with sparkling strands of crystallized ginger, which provide a contrasting textural chew. But what makes them particularly exceptional is a delicate blend of fragrant spices that evoke the flavors of wintertime. Infused with ginger, cardamom, coriander, allspice, nutmeg, and clove, this sumptuous chocolate treat is warm and woody, spicy and sweet. 

First things first—chocolate. I recommend using chocolate with a cacao content of about 70% (see some of our favorite supermarket brands under the “dark chocolate” section here). This delivers a deep chocolatey flavor that isn’t overly sweet. While it might be tempting to reach for a bag of chips, it’s worth it to splurge on a quality bar. Unlike chocolate bars, chips tend to have added stabilizers which can impede their ability to melt properly and leave a gritty texture once cooled. 

Chocolate is naturally acidic which is why I opt for Dutch process cocoa powder. Sometimes called “European style” cocoa powder, this unsweetened type has been processed with an alkalizing agent which scales down its natural acidity, making it less bitter. Dutched cocoa creates a cleaner chocolate flavor, fudgier texture, and adds that characteristic rich dark brown coloring highly admired in chocolate desserts.

Liz Voltz

A substantial and effective dose of spices is necessary in order to stand out against chocolate’s strong and encompassing flavor. Ginger, bright and peppery, is the lead flavor and utilized in powdered, fresh, and crystallized forms. It adds a gentle zesty heat to every bite. Coriander contributes a citrusy flavor, cardamom adds a crisp piney essence, and woody notes are supplied by a trio of allspice, nutmeg, and clove. This complex blend of spices complements the rich chocolate and adds a warmth that’s redolent of frosty months.

As Stella explains in her Glossy Fudge Brownies recipe, the most vital step for achieving fudgy brownies is whipping the eggs until thick, fluffy, and pale. Certain elements, such as temperature and mixer horsepower, can affect the amount of time it takes to whip the eggs, so keep an eye out on the visual cues rather than a strict timeline.

I know it’s not easy, but give the brownies at least 30 minutes to cool after they come out of the oven. This resting period amplifies the fudginess and gives the brownies, which will appear puffed at first, time to settle and level out.

This winter-worthy treat is guaranteed to enchant your senses and satisfy any chocolate craving.

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Written by Arlyn Osborne

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