CGBs

This morning, as part of my effort to try making ten or so different kinds of cookies, I made these. I inadvertantly forgot a third of the ginger, but, even so, I could taste it. The resulting brownie is moist and not too sweet. I think it'd be great with vanilla ice cream. Then again, what isn't?

Chocolate Ginger Brownies (Modified, from Martha Stewart)

1/2 cup (1 stick) unsalted butter
3 ounces coarsely chopped bittersweet chocolate
1 cup sugar
2/3 cup all purpose flour
1/4 cup unsweetened dutch-process cocoa
2 large eggs
1 teaspoon grated peeled ginger (or ground ginger)
1/2 teaspoon ground ginger
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 teaspoon coarse salt
1/8 teaspoon ground cloves

1. Heat oven to 325.
2. Butter 8 inch baking dish, line with parchment paper, and butter the paper.
3. Melt butter and chocolate in small saucepan over low heat, stirring until smooth.
4. Pour into a mixing bowl.
5. Stir in remaining ingredients.
6. Pour batter into prepared baking dish.
7. Bake 30 to 35 minutes, until cake tester comes out with moist crumbs.
8. Cool in dish on rack for 15 minutes.
9. Take from dish and let completely cool.