Let us be clear: the name "Ginger-Kissed" was not my idea. That's a little too precious for me. It's the original author's title. And since this recipe comes from a mangled single magazine page that I found stuffed in a binder in the back of my closet, I felt like it was important to offer up the original title. In case it would help someone identify the author. I feel pretty bad about failing to give credit where credit's deserved.
Because credit is deserved. These are some great brownies. For one thing, when properly made, they come just shy of requiring a spoon. Which is one of my main brownie criteria. If you want cake, eat cake. A brownie should be fudgy.
For another thing, they have a thick layer of gooey frosting. Kudos to the original author for not assuming that just because the brownie's fudgy, I'm not going to need any frosting. There's no austerity in brownies.
And then there's the ginger. These aren't really ginger-kissed. Maybe ginger-warmed. Or ginger-embraced. Ginger-flirted? Okay, fine. Ginger-kissed. The point is, they aren't gingersnaps. They're brownies. With a little ginger heat for extra interest.
Which is nice, because it tastes surprisingly great. And also because I've heard that spicy foods like ginger help speed the metabolism. And I'm gonna need that after eating a pan of these in a weekend. Stop judging me. I was seduced. That's what happens when you've been kissed by ginger.
Ginger-Kissed Fudge Brownies
from a torn-out magazine page.
can you identify?
Flour [ 1 1/2 cups ]
Salt [ 1/2 teaspoon ]
Ground Cloves [ 1/4 teaspoon ]
Ground Nutmeg [ 1/4 teaspoon ]
Unsalted Butter [ 1 cup, softened ]
Sugar [ 1 1/2 cups ]
Brown Sugar [ packed, 1 cup ]
Light Corn Syrup [ 2/3 cup ]
Eggs [ 6 ]
Fresh Ginger [ grated, 2 tablespoons ]
Vanilla Extract [ 1 teaspoon ]
Unsweetened Chocolate [ 8 ounces, melted and cooled ]
Semisweet Chocolate [ 8 ounces, chopped ]
Unsalted Butter [ 3/4 cup ]
Light Corn Syrup [ 2 tablespoons ]
1. Heat oven to 325 degrees.
2. Line a 13x9-inch pan with heavy-duty aluminum foil, leaving extra at each side to use as handles. Spray with nonstick cooking spray.
3. Whisk together Flour, Salt, Cloves and Nutmeg.
4. In the bowl of a mixer, on Medium speed, beat Butter until fluffy.
5. Add in Sugar, Brown Sugar and Corn Syrup. Beat until smooth.
6. Add one Egg. Beat well until fully incorporated. Repeat with second Egg.
7. Mix in Ginger and Vanilla Extract.
8. Stir in Flour Mixture just until no large streaks remain.
9. Stir in melted and cooled Unsweetened Chocolate.
10. Pour Batter into prepared pan; spread evenly with rubber spatula, if necessary.
11. Bake until edges of Brownies start to pull away from the sides of the pan [ this will take 40-50 minutes ].
12. Meanwhile, in a small pot over Low Heat, melt Semisweet Chocolate and Butter, stirring frequently, until smooth.
13. Stir in Corn Syrup.
14. Pour Topping over still-warm Brownies in pan.
15. Cool completely before cutting. If necessary, place in refrigerator to firm up topping.
[ Notes: 1. These brownies, more than most of the other cookies I'm sharing this holiday season, are a bit iffy when frozen. The brownies themselves are fine, but the chocolate topping will occasionally develop a bloom which, while neither harmful nor unpalatable, is nonetheless unattractive. If freezing, you may want to thaw and top at the last minute. 2. I drizzled these with a little melted white chocolate for contrast. 3. Ginger is very stringy, even when grated. This might be a great time to use that pureed ginger-in-a-tube that I've been seeing in the produce section. ]