To make the batter for these super-quick brownies, melt butter and chocolate in a saucepan, then stir the other ingredients right in. Set a batch out on a serving platter, and watch it disappear just as quickly.

　　

Ingredients

makes 16

　　1/2 cup (1 stick) unsalted butter, plus more for baking dish

　　3 ounces bittersweet chocolate, coarsely chopped

　　1 cup sugar

　　2/3 cup all-purpose flour

　　1/4 cup unsweetened Dutch-process cocoa powder

　　2 large eggs

　　1 teaspoon grated peeled fresh ginger

　　1/2 teaspoon pure vanilla extract

　　1/2 teaspoon freshly grated nutmeg

　　1/2 teaspoon ground ginger

　　1/4 teaspoon coarse salt

　　1/8 teaspoon ground cloves

　　

Step 1

Preheat oven to 325°F. Butter an 8-inch square baking dish. Line bottom with parchment, allowing 2 inches to hang over two sides. Butter lining (not overhang).

　　

Step 2

Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients.

　　

Step 3

Pour batter into prepared dish. Spread evenly with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into sixteen 2-inch squares. Brownies can be stored in an airtight container at room temperature up to 4 days.

　　Martha Stewart's Cookies