I started out with a bit of difficulty because as I began to bake, I realized that I was out of unsweetened baking chocolate. So, I went to my handy substitutions bible. To replace one ounce of unsweetened chocolate, you substitute 3 T. of cocoa powder and 1 T. butter. Ok, I can do that. Then I realized that the the ratio of unsweetened to bittersweet chocolate was opposite what I thought. Lucky for me, I found a second substitution - remove 3 T. of sugar and 1 t. of butter for each ounce of bittersweet that you add in. Fingers crossed that this was going to work out!
The third substitution was because I got lazy. Instead of going all the way into the basement fridge to get my knob of ginger (I store it in sherry, which by the way is fabulous for cooking once the ginger is gone), I used 1 t. of dried ginger, and I diced up about a quarter of a cup of candied ginger and stirred it in.
I cheated on the pan prep. A simple spray of Everbake did the trick just fine. Mine baked in about 30 minutes.
After they cooled came the moment of truth. Did all the substitutions work?
I'll take that as a YES! The Boy really loved them. The Girl did as well, but she was at swim team practice while I was taking pictures, so her thumbs up came later. He made a scale of how gingery the brownies were. On a scale of "no ginger" to "tons 'o ginger", these came in just below neutral or medium. We'll see tomorrow how much the ginger flavor has intensified.
I love the texture on these. They aren't gooey, but they have a bit of a fudginess. They aren't cakey, but there's a bit of a spring when you bite into it. I can certainly see making these again.
Thank you Hindy of Bubie's Little Baker for choosing the recipe this week.