Recipe by Debbie R.
This is from the April 2006 issue of some magazine. I haven't made it yet. I can't find another recipe for brownies on Zaar that has this mix of spices and ginger. Chocolate needs to be at 60 percent cacao. Time does not include resting time to bring to room temp.
Top Review by Elmotoo
these came out PERFECT! the only thing i 'messed up' on was when i was measuring (yes, i do occasionally measure) I discovered that my teaspoon was actually a half tablespoon!! Oh well!! The consistency is perfect, the flavor is outstanding....I am one happy camper right now!!! Made for ZWT7 Swiss challenge Jacques Bakery. :)
- 3⁄4 cup flour
- 1⁄4 teaspoon salt
- 4 teaspoons Dutch-processed cocoa powder
- 1 tablespoon dried ancho chile powder
- 1⁄2 teaspoon cinnamon
- 5 ounces dark chocolate (60 percent cacao, coarsely chopped)
- 1⁄2 cup unsalted butter (plus more for pan)
- 3⁄4 cup sugar
- 1⁄4 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla (pure extract)
- 1⁄4 teaspoon freshly grated ginger
Directions See How It's Made
- Preheat oven to 350. Butter sides and bottom of a glass or light-colored metal 8x8-inch pan.
- Whisk together flour, salt, cocoa powder, chili powder and cinnamon.
- Melt chocolate and butter (either in the microwave or on top of a double boiler). Whisk in both sugars. Let stand until room temp, about 20 minutes.
- Add eggs; whisk to combine. Add vanilla and ginger; whisk again. Don't overbeat if you want fudgey brownies.
- Sprinkle flour-cocoa mixture over the chocolate mixture. Using a spatula (not the whisk!) fold the dry into the wet until there is just a trace amount of the flour mixture visible.
- Pour batter into pan and smooth top. Bake for 27-30 minutes until toothpick inserted in the center comes out with a few moist crumbs. Cool completely before cutting and serving.