- 3/4 cup of all-purpose flour
- 1/2 tsp. of salt
- 1/2 tsp. of ground ginger (increase to 3/4 if you are not using fresh ginger)
- 2 Tbsp. of finely minced, peeled fresh ginger
- 1 cup + 1 1/2 Tbsp. of sugar
- 4 ounces of unsweetened chocolate (coarsely chopped)
- 2 ounces of bittersweet chocolate (coarsely chopped)
- 1 stick (1/2 cup) of butter at room temp.
- 1/3 cup of light corn syrup
- 1/2 tsp. of vanilla extract
- 3 eggs
Preheat the oven to 325F. Line a 9-inch square baking pan with foil and place the pan on a baking sheet.
Whisk the flour, salt, and ground ginger together.
*Put the minced ginger and 1 1/2 Tbsp. of sugar in a small bowl,stir and set aside. You may do this ahead and cover securely with plastic wrap.*
*If you don't have fresh ginger simply increase the amount of ground ginger to 3/4 tsp.*
In a heatproof bowl placed over a saucepan of simmering water, Melt both chocolates. Be careful not to allow it to get too hot, just enough to melt enough so you can stir out the lumps. Set aside to cool.
In a large bowl on medium speed, beat the butter until it is smooth and creamy. Beat in the corn syrup, then the remaining 1 cup of sugar. Beat for 2 minutes or until the butter is smooth. Add the vanilla. On medium speed, add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides of the bowl and beat for another minute. On low speed, add the macerated ginger (even the liquid). Add the dry ingredients. Mix just until the flour disappears. Using a large rubber spatula, gently stir in the melted chocolate. Scrape the batter into the prepared pan.
Bake for 30-35 minutes. The top will form a beautiful sugar crust. Insert a knife into the center, there should be a few streaks of moist chocolate. Remove from oven and place on a cooling rack. When the brownies have cooled off completely, turn out onto a piece of parchment paper and carefully peel away the foil. Invert and cut into pieces as big or as little as you wish.