Wasabi and Crystallized Ginger Dark Chocolate Brownies
With a hint of spice from wasabi and crystallized ginger infusions, these fudgy dark chocolate brownies are a delicious bite to remember!
Yield: 24 brownies
  • 8 oz unsweetened chocolate, coarsely chopped (I used callebaut!)
  • 12 tbsp unsalted butter
  • 1⅓ cup AP flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 tbsp wasabi powder
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 tsp instant espresso powder
  • 9 oz crystallized ginger, chopped
  1. Place a rack in the upper third of the oven and preheat oven to 350. Line a 9×13-inch baking pan with parchment paper and grease, either with butter or cooking spray.
  2. Whisk together flour, baking powder, salt and wasabi powder.
  3. Place butter and chopped chocolate in a medium sized heat proof bowl. Place over a pot of boiling water, making sure that no part of the bowl touches the water. Stir until the chocolate and butter are melted. Set aside and let sit for a few minutes.
  4. In another medium sized bowl, whisk together the eggs, sugar, vanilla and espresso powder until pale and thick. Pour the chocolate mixture into the egg mixture and whisk until combined. Add the flour mixture all at once and whisk to incorporate. Stir in the crystallized ginger chunks.
  5. Pour into the prepared pan and bake for 30 minutes. A skewer in the center might not turn out clean, but the top will feel like it is set. Cool on a wire rack before cutting.
Adapted from Joy the Baker
Nutrition Information
Serving size: 1 brownie
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2011/02/wasabi-and-crystallized-ginger-dark-chocolate-brownies-dessert-wars.html