Mini Chocolate & Ginger Brownies Recipe

Preheat the oven to 350°F (175°C) and line a mini brownie pan with parchment paper.

In a microwave or a small saucepan, melt the butter. Let it cool slightly.

In a large bowl, whisk the sugar, eggs, and vanilla extract together until well combined.

Add the melted butter to the egg mixture and stir until smooth.

In a separate bowl, combine the flour, cocoa powder, ground ginger, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Fold in the dark chocolate chips.

Pour the batter into the prepared pan and smooth the top.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Allow the brownies to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Cut into squares and serve.