A winter-time spin on a classic dessert.
7 ounces granulated sugar1 1/2 teaspoons vanilla extract3/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight1/2 teaspoon instant espresso powder, such as Medaglia d’Oro 1 3/4 ounces crystallized ginger, thinly slicedAdjust oven rack to middle position and preheat to 350°F . Line an 8-inch square anodized aluminum baking pan with foil to cover the bottom and two sides, leaving overhang on the sides.
Once it is incorporated, add flour-cocoa mixture all at once and continue mixing until roughly combined. Finish with a flexible spatula, scraping and folding to ensure batter is well mixed from the bottom up.Pour into prepared pan and tap firmly on the counter to even out the batter. Top with an even layer of crystallized ginger. Bake until brownies are glossy and just barely firm, about 35 minutes, or to an internal temperature of 205°F .
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