The only thing I hate about cooking is the clean up afterwards, so I love that this ginger brownies recipe uses only one saucepan to mix all the ingredients.
No-Bowl-Needed Ginger Brownies
Preheat your oven to 325° F. Lightly grease the bottom of an 8×8-inch baking pan with butter or shortening.
In a medium saucepan, stir the dark chocolate and butter over medium-low heat until melted and smooth. Remove from heat and stir in the remaining ingredients.
Spread the ginger brownies batter in the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.
Ingredients:
1 /2 cup butter
3 ounces dark chocolate, chopped
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 eggs
1 teaspoon fresh ginger, grated, peeled
1/2 teaspoon vanilla
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves
Number of servings: 16
Cooking time: 35 minutes
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