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I was inspired to make these brownies after recently becoming obsessed with the combination of chocolate + candied ginger.
This is not a combination I’ve particularly craved or found enticing in the past. It wasn’t until I tasted two different high end chocolate bars that contained crystallized ginger that I realized how delightful the pair is.
It was the Chocolove Ginger Crystallized in Dark Chocolate bars that convinced me, if you want to give them a try (this isn’t sponsored!).
What I love about taking that flavor combination and marrying them with brownies is the TEXTURE. The brownies are already fudgy and chewy, but when you add in candied ginger and chunks of chocolate it’s pure gooey heaven!
How to Make Ultra FUDGY Ginger Brownies
How to Make Brownies with Shiny Crinkly Crust
That crust happens most reliably when the sugar dissolves totally into the brownie batter and there’s enough air introduced that it rises to the top to create that crust, but not so much that the brownies are cakey.
The trick is to whisking the sugar in the hot butter really well so the sugar dissolves. Then whisking the eggs extremely well (for a full minute by hand) to create a sort of foam.
It’s a simple technique to get beautiful brownies! More tips for achieving shiny crust in brownies inside this article.
How to Make Chewy Fudgy Brownies
My ideal brownies are thick, chewy, and fudgy without being SO insanely rich that you can only take a bite or two.
In this recipe you’ll see I added an extra egg yolk to the recipe and it was the perfect simple way to achieve that extra chewy texture. The fat and protein in the yolk helps to create a rich and chewy texture.
For rich fudgy brownies, it’s important that the batter is very moist and has a good amount of butter. That’s why we use a relatively small amount of flour and cocoa powder. Enough flour to provide structure and chew, but not too much that the brownies are dense or cakey. Enough cocoa to provide that rich chocolate flavor, but not so much that the brownies are dry and crumbly.
For perfect results, use a scale!
To ensure you don’t add too much flour or cocoa (which is very easy to accidentally do), I highly recommend using a digital kitchen scale.
At the very least, be sure to lightly spoon your flour and cocoa into your measuring cup so you don’t unintentionally compact too much into the measurement. Check out my post on How to Measure Flour here for more details on how shockingly important this is.
The ideal brownie baking pan
For my brownie recipes I highly recommend using a metal baking pan. I like this baking pan, or any quality metal baking pan that isn’t too dark in color. The darker the color, the more likely you are to have dry and tough edges.
Glass or ceramic baking pans will take LONGER to bake these brownies, and the texture may become more dense with an undercooked center.
I like to line my pan with parchment, leaving an overhang so I can easily lift out the entire pan of brownies to cut perfect slices.
Can I Double the Recipe?
You can easily double this recipe and bake in a 9 by 13-inch metal baking pan for about 35 to 40 minutes.
How to tell when brownies are done baking:
Do NOT overbake brownies. There should absolutely be moist crumbs attached to a tester by the end of the baking time. Err on the side of underbaking here.
How to store brownies:
The brownies definitely taste best the day they are baked, but can be stored in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge. They are even more fudgy when they’re chilled. You can microwave them for a bit to serve them warm too. It’s up to you!
More amazing brownie recipes
- Cosmic Brownies (spot on copycat recipe!)
- Best Every CHEWY Brownies (perfect if you like the texture of box mix!)
- Nutella Brownies (my most popular recipe on Instagram)
- Mexican Hot Chocolate Brownies (super fun recipe with a touch of heat!)
- 10 tablespoons (142 grams) unsalted butter
- 11 ounces (312 grams) semisweet chocolate, chopped and divided
- 1 cup (200 grams) dark brown sugar
- 2 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup (95 grams) all-purpose flour
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon fine salt
- 3 tablespoons candied crystallized ginger, finely chopped
- Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper.
- In a large microwave-safe bowl combine 4 ounces (113 grams) of the chopped chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
- Add in eggs, yolk, and vanilla extract and whisk by hand for about 1 minute, or until very well combined. This helps create that shiny crust on top.
- Use a rubber spatula to stir in flour, cocoa powder, spices, and salt until just combined. Stir in the remaining 7 ounces (198 grams) of chocolate chunks and the candied ginger.
- Pour into prepared pan and smooth out. Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes before slicing.
Photos by Ashley McLaughlin.