Hey all! We’ve not seen one of these around here recently, have we? A brownie recipe that is! This recipe came about a while ago – back when I ran the Brownie competition (eventual winner being these bad boys)
A close second was a friend’s suggestion of Stem Ginger & Dark Chocolate. Now, you guys know how much I *love* ginger. More than most things, other than lemon. Obviously. Well I bumped into said friend at a wedding and one drink led to another which led to a drunken promise I’d deliver her 2nd place brownies to her the following weekend. So here we are.
They’re super chocolatey, gorgeously gooey and pack a nice punch of spicy ginger than works wonderfully.
150 dark chocolate
170g self-raising flour
220g brown sugar
50g cocoa powder
50g ginger chocolate
3 spheres of stem ginger
2 tsp ground ginger
1 tbsp golden syrup
Pre-heat an oven to 170°C. Line a baking tray with parchment paper on both the sides and the bottom.
Melt the butter, golden syrup and dark chocolate in a bowl over a pan of simmering water until fully melted. In a separate bowl, sieve the flour and cocoa powder together and add the sugar. Mix to combine and add the chocolate/butter mixture. Stir again to fully combine.
Add the eggs one by one, mixing in between each one. Once combined, stir in the ginger. Pour the mixture into the baking tray and level out. Scatter over the remaining ginger and press in a square of the ginger randomly.
Bake for 30 minutes. Once baked, leave to cool and then place in the freezer for an hour. To cut, place a knife in boiling water, wipe off the excess water and cut into squares – this helps create a nice, even square.
Give me a shout if you have any more brownie ideas. Comment and share alike, y’all! Peace out.