I used to hate ginger and avoid it like the plague. The spicy warmth when you took a bite out of it didn’t sit well with me. But then I made these brownies and my whole world was changed. Now, don’t get me wrong, I still hate pickled ginger like the stuff you get on the side of your plate at a sushi restaurant but Ginger Crème Cookies, man those are good.
I picked up a box at the supermarket the other day for no good reason except they where only 2 boxes left on the shelf. Am I the only who does that? Anyways, I figured they where good if everybody else liked them so I bought them. Half the box was gone in two days. Ginger Crème Cookies are like an adult Oreo, taken up a notch. With the last 12 cookies remaining, I decided to stuff them into a brownie. Best decision ever. You get the richness of the chocolate mixed with the heat of the ginger mixed with the spices. So good! Enjoy!
- 1/2 cup (1 stick) unsalted butter, plus more for baking dish
- 3 ounces bittersweet chocolate, coarsely chopped
- 1 cup sugar
- 2/3 cup all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon coarse salt
- A pinch of cloves
- About 12 crushed Ginger Creme Cookies
Preheat oven to 325 degrees F. Butter an 8-inch square baking dish. Line bottom with parchment paper, allowing 2 inches to hang over 2 sides. Butter parchment; set aside.
On medium to low heat, melt butter and chocolate together in a saucepan, stirring until smooth. Remove from heat, and stir in remaining ingredients. Fold in the crushed Ginger Creme Cookies. Pour batter into prepared dish and smooth top with a rubber spatula. Bake for 30 to 35 minutes or until toothpick comes out clean with only a few moist crumbs. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack.
Note: You can find Ginger Creme Cookies in the Supermarket under the cookie section. The ones I used for the recipe were Newman’s Owns Organic-Ginger Oh’s.