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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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. Ingredients:
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:
1. Preheat oven to 350. Butter sides and bottom of a glass or light-colored metal 8x8-inch pan.
2. Whisk together flour, salt, cocoa powder, chili powder and cinnamon.
3. 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.
4. Add eggs; whisk to combine. Add vanilla and ginger; whisk again. Don't overbeat if you want fudgey brownies.
5. 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.
6. 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.
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