Spiced Cocoa Ginger Brownies

"I want something else. I'm not even sure what to call it anymore
except I know it feels roomy and it's drenched in sunlight and it's
weightless..." 

~ Mark Z. Danielewki, from House of Leaves

March, despite your dramatic mud-stained footprints and temperamental atmosphere, I'm elated that you've we've made it this far (I dreamed of you for months!). Send your most melancholy, weeping icicles to drip down my now woolen scarf-free neck and toss out all the esoteric, deceptively deep puddles you can summon; I will still find you super-adorbs.

Hello, everyone! Apologies for not posting for a while. As you can see from the rather amateur-ish photos, I'm still trying to acclimate to a new camera - most of the time I resort to using my iPad (which is unbearably clunky and awkward). Also, I've been away for a few weeks and for some reason my baking prowess takes a nosedive as soon as I'm away from my own kitchen. Also, Tom Hiddleston happened. Oh, and this; Better Homes and Gardens Award Winners!

A planetary Thank You to everyone who voted for me, and Thank You to the sweet editors at Better Homes and Gardens! I'm still seeing moons and stars. xo

Spiced Cocoa Ginger Brownies
makes about 15-20 brownie squares

ingredients
10 Tablespoons unsalted butter, cut into about 8 pieces
1 cup tightly packed brown sugar (light or dark)
3/4 cup + 2 Tablespoons unsweetened natural cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 eggs
1/2 cup all-purpose flour
1 teaspoon paprika
2 Tablespoons candied ginger, chopped

method
Position a rack in the lower third of oven. Preheat to 325 F. Line an 8x8-inch square pan with foil - lightly butter or spray foil.

Prepare a double boiler: Fill a medium saucepan with about 1-inch of water and bring the water to a slow simmer. Find a large heatproof bowl that fits snugly over the saucepan (make sure the bottom of the bowl does not touch simmering water). Place the butter, sugar, cocoa powder, and salt into large bowl place bowl over pot of simmering water. Cook, stirring occasionally, until the butter is melted and mixture is somewhat smooth (it will most likely be gritty). Remove bowl off heat and set aside until warm to the touch.

Using a large wooden spoon or spatula, stir in vanilla. Add eggs, one at a time, stirring well after each addition. After final egg has been incorporated, give the batter several vigorous stirs - it should be thick and shiny at this point. Add the flour, paprika, and chopped ginger, stir until well combined and flour streaks have disappeared. Spread batter evenly into lined pan.

Bake 25-30 minutes or until a thin skewer inserted through the center comes out with only a few moist crumbs. Remove pan from oven and place onto a cooling rack. Cool completely before enjoying.

adapted from Alice Medrich