Winter Spice Brownies
- 1/2 cup (1 stick) unsalted butter
- 3 oz bittersweet or unsweetened chocolate, coarsely chopped
- 1 cup sugar
- 2/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/8 tsp ground cloves
- Preheat oven to 325F and prepare an 8-inch square baking pan with butter or waxed paper.
- Over low heat, melt butter and chocolate together, stirring until smooth. Remove from heat and stir in remaining ingredients.
- Pour batter into prepared pan. Smooth top with rubber spatula. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Cool on a wire rack. Cover with Quick Chocolate Glaze (optional) and cut into squares.
- Quick Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
- 2 tbsp light corn syrup
- 1-2 tsp hot water
- Combine chocolate chips, butter, and light corn syrup in a small saucepan over low heat. Stir frequently until mixture is melted and smooth.
- Remove from heat and stir in hot water, about a 1/2 tsp at a time, until glaze is desired consistency and can be spread over brownies.
Cinnamon, cloves, nutmeg, and ginger all combined in a richly chocolate brownie, who could ask for more? This recipe is based on a Martha Stewart Living brownie recipe, but with my own spicy twist. The secret to moist, soft brownies is in the eggs and butter. Never skip or use “lite” butter or egg substitute, and make sure your butter is unsalted and eggs are room temperature. Oil is not an appropriate substitute for good, old-fashion sweet cream butter. I’ve seen posts and questions about preventing brownies from cracking, but I think that is just the nature of a brownie. It’s meant to crackle a bit on top, but if it is really bothersome, cover it up with powdered sugar or frosting. Try the Quick Chocolate Glaze (see below).