These thick, fudgy brownies have sparkling ginger crystals on top that give them a distinct chewy texture. However, what sets them apart from other recipes is a delicate concoction of flavorful spices that bring to mind the tastes of winter. This fudgy chocolate delight is warm and woodsy, spicy and sweet, and has flavors like ginger, cardamom, coriander, allspice, nutmeg, and clove.

In making this chocolate delight, I advise using chocolate that contains about 70% cocoa. This has an intensely chocolatey flavor that isn’t excessively sweet. Even while it could be tempting to grab a bag of chips, it’s worthwhile to spend money on a good bar. In contrast to chocolate bars, chips frequently contain stabilizers that might prevent them from melting properly and produce a gritty texture when cooled.

I chose Dutch process cocoa powder since chocolate is naturally acidic. This unsweetened variety of cocoa powder, often known as “European style” cocoa powder, has been processed with an alkalizing chemical that reduces its natural acidity and lessens its bitterness. Dutched cocoa gives chocolate delicacies a purer chocolate flavor, a fluffier texture, and that distinctive, rich dark brown hue that is so admired.

To counterbalance the robust and all-encompassing flavor of chocolate, a significant and potent amount of spices is required. The primary flavor is ginger, which can be found in powdered, fresh, and crystallized forms. It is bright and peppery. Each bite has a slight zesty fire from it. Coriander offers a zesty flavor, cardamom a sharp piney scent, and a triad of allspice, nutmeg, and clove provide woody overtones. The rich chocolate is complemented by this intricate mixture of spices, which also imparts a warmth reminiscent of the chilly winter months.

In order to get a fudgy brownie, it is important to whip the egg until its thick, pale and fluffy.



  • 170g (6 ounces) unsalted butter
  • 85g (3 ounces) finely chopped dark chocolate, about 70% cocoa
  • 200g (7 ounces) granulated sugar
  • 2 tablespoons (30g) dark muscovado sugar
  • 3 large eggs, straight from the fridge
  • 1 ½ teaspoons vanilla extract
  • 2 teaspoons fresh ginger, grated and peeled
  • 2 teaspoons ground ginger
  • ¾ teaspoon table salt
  • ½ teaspoon ground coriander
  • ½ teaspoon ground allspice
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon instant espresso powder, (optional)
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon ground clove
  • 65g (2 ¼  ounces) all-purpose flour
  • 60g (2 ounces) Dutch-process cocoa powder
  • (50g) 1 ¾ ounces crystallized ginger, thinly sliced



  1. Preheat the oven to 350°F (180°C) with the rack in the middle position. Cover the bottom and two sides of an 8-inch square anodized aluminum baking pan with foil, leaving an overhang on the sides. If desired, lightly grease with pan spray.
  2. Melt butter in a small stainless steel saucier over a low heat, stirring regularly with a heat-resistant spatula. Bring to a simmer, turn off the heat, and stir in the chocolate. The mixture will appear quite thin. Set aside.
  3. Combine granulated sugar, muscovado sugar, eggs, vanilla, grated ginger, ground ginger, salt, coriander, allspice, nutmeg, instant espresso (if using), cardamom, and clove in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high for 8 minutes, or until extremely thick and fluffy. (Because whipping time varies greatly depending on bowl size, batter temperature, and mixer wattage, the visual cues should be your primary guide.)
  4. Meanwhile, sift together the flour and cocoa powder in a medium mixing bowl. Reduce the speed to low and pour in the warm chocolate-butter mixture when the egg mixture is fluffy and thick. Once that is done, add the flour-cocoa mixture all at once and mix until it is roughly combined. Scrape and fold the batter with a flexible spatula to ensure it is well mixed from the bottom up.
  5. Pour batter into prepared pan and tap firmly on counter to even out. Add an even layer of crystallized ginger on top. Bake for 35 minutes, or until the brownies are glossy and just barely firm, or until an internal temperature of 205°F (96°C) is reached. (Make sure the probe is inserted at a sharp angle to avoid touching the pan’s bottom.) This recipe’s timing is based on anodized aluminum and will vary significantly with glass, ceramic, or nonstick pans, which will also affect the consistency of the brownies.
  6. Transfer the pan to a wire rack to cool for 30 minutes, or until the crumb of the brownies has set. Slide a butter knife between the brownies and the non-foil-lined sides of the pan; gently tug on the foil, then lift to remove the brownies from the pan. Make sixteen 2-inch squares. Serve immediately or store in an airtight container with a sheet of wax paper between layers for up to 1 week at room temperature.

By Elijah Hughes

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