Chocolate and Ginger Squares

Name: Chocolate and Ginger Squares
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 15
Ingredients: Type 00 flour 1.6 cups; Potato starch 2 ½ tbsp; Sugar 0.9 cup; Whole milk (at room temperature) ½ cup; Butter 8 ½ tbsp; Dark chocolate 3.5 oz; Eggs (about 3, at room temperature) 5.3 oz; Baking powder 1 ¾ tsp; Fresh ginger 0.3 oz; Vegetable oil to taste; Fresh liquid cream ½ cup; Dark chocolate 4.5 oz; Butter 1 tbsp; candied ginger 1 oz

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333

Calories per serving

Energy Kcal 333
Carbohydrates g 36.2
of which sugars g 34
Protein g 4.3
Fats g 19
of which saturated fat g 10.3
Fiber g 0.7
Cholesterol mg 72
Sodium mg 251

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Makes: 15
Cost: Average

PRESENTATION

Recipe by
Leyla Farella

Chocolate ginger squares bring together ginger's fresh kick and chocolate's richness in a way that's unexpected but really works. I mean, it's a cool combo. Ginger, known for its pungent and slightly peppery taste, gives these squares a real lift, making every bite more interesting. Unlike your regular brownies or blondies, these treats have that extra hint of spice from the ginger, which cuts through the sweetness—pretty awesome for dessert lovers.

Across Europe, ginger often shows up in festive sweets, but here it joins up with chocolate for something that feels both familiar and new. And you know what? Folks who enjoy ginger in other foods—like candied or paired with meat—will notice how well it plays with the deep, moist texture of these bars. Seriously good stuff.

Different areas across Europe have their own takes on ginger sweets. But these chocolate ginger bars? They're really, really different at a dessert buffet or as a creative snack. The combo of sweet chocolate and tangy ginger makes a chocolate ginger slice so much fun to share. Honestly, for anyone into trying new recipes, this is a great way to see just how versatile ginger can be. It’s not just about the tender crumb or the golden finish on top—these treats also bring that punchy aroma that fills the kitchen and gets everyone curious.

It is pretty cool how ginger can shift from something you'd use with fish or meat right into a treat that goes with coffee or tea. Whether you call them chocolate gingerbread squares, refrigerator bars, or even fudge squares, these chocolate and ginger dessert bites offer something way, way different from your usual chocolate snacks. Anyone up for a bit of a flavor adventure will probably end up grabbing more than one! And look, they are a great conversation starter at any gathering, highlighting the unique blend of bold flavors that ginger and chocolate bring together. For real, can't go wrong with that.

INGREDIENTS

333

Calories per serving

Ingredients for 15 pieces: Type 00 flour 1.6 cups (200 g); Potato starch 2 ½ tbsp (30 g); Sugar 0.9 cup (180 g); Whole milk ½ cup (130 g) - (at room temperature); Butter 8 ½ tbsp (120 g); Dark chocolate 3.5 oz (100 g); Eggs 5.3 oz (150 g) - (about 3, at room temperature); Baking powder 1 ¾ tsp (8 g); Fresh ginger 0.3 oz (8 g); Vegetable oil to taste

for the ganache: Fresh liquid cream ½ cup (130 g); Dark chocolate 4.5 oz (130 g); Butter 1 tbsp (15 g)

for garnishing: candied ginger 1 oz (30 g)

Preparation

How to prepare Chocolate and Ginger Squares

To make the chocolate and ginger squares, first prepare the base: chop the chocolate 1 and place it in a saucepan with the butter and 2 tbsp of milk 2. Heat on low heat 3, stirring with a wooden spoon until melted.

Remove from heat and let cool for 5-6 minutes 4. In a bowl, pour the eggs and sugar 5 and beat them using a hand whisk 6.

Add the cooled chocolate and butter mixture and mix well 7. Add the flour 8, cornstarch, and baking powder 9.

Peel the fresh ginger using a vegetable peeler 10 or a small knife and grate it 11. Add it to the batter and mix 12.

Finally, add the remaining 7 tbsp of milk 13 and mix very well, still using the hand whisk, until you get a smooth and homogeneous mixture 14. Take a 12x8 inch rectangular baking dish and brush it with a little oil 15, just to make the parchment paper stick.

Line the pan with the parchment paper, pour the batter inside 16, level it with a spatula 17, and bake in the preheated static oven at 340°F for 35 minutes. Do the toothpick test, remove from the oven, and let cool 18.

Meanwhile, prepare the chocolate ganache to glaze the cake. Chop the dark chocolate 19. Pour the cream into a saucepan and add the butter in pieces 20. Heat over moderate heat until almost boiling. Remove from heat and add the chopped chocolate 21.

Mix everything vigorously so that the chocolate melts completely 22. Let it cool for about 30 minutes at room temperature so that the glaze thickens. Take the cake, remove it from the pan by eliminating the parchment paper, and place it on a rack. Cut it first into three horizontal parts and then into another 5 parts vertically to obtain 15 squares of about 2 inches 23. Pour the ganache on top and spread it over the entire surface of the cake with a spatula 34.

Decorate each square with pieces of candied ginger 25 26. Put in the refrigerator for 30 minutes before serving the chocolate and ginger squares 27.

Storage

The chocolate and ginger squares can be stored in the refrigerator for 3 days, preferably inside an airtight container. You can freeze the base without glaze.

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