Search

Chocolate ginger brownies

(5 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Chocolate ginger brownies
Chocolate ginger brownies
  • Serves: 18

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Its not hard to get everyone smiling over a plate of brownies. Fruit and nuts go so well together, but for an adult treat, try adding a dash of your favourite liqueur. Whatever combination of fillings you decide to choose, a perfect brownie should be firm on the outside but still moist and almost gooey on the inside. So when you check with a skewer to see if ready, it should come out still slightly sticky. If stored in an airtight container, these should last up to a week, though theyre so good, we doubt they last that long!

Ingredients

  • 250g chocolate, broken into pieces
  • 250g butter, melted
  • 5 eggs
  • 350 dark muscovado sugar
  • 150g/5oz plain flour, sifted
  • 4 x pieces stem ginger (from a jar), chopped

Try a combination of dark, milk and white chocolate. Or use flavoured chocolate for an added kick of flavour.

Method

  1. Preheat the oven to 180C/350F/Fan 160C/Gas Mark 4. Line a 30cm x 20cm cake tin with greaseproof paper.
  2. Very gently on a low heat melt the chocolate in the microwave in short 30secound bursts. Once melted, add the melted chocolate and stir to combine until glossy.
  3. In a separate bowl, beat together the eggs and sugar using an electric whisk until pale, fluffy and thick.
  4. Add the chocolate mixture, whisking again until smooth and well combined.
  5. Fold in the flour carefully. Add the stem ginger and fold in, then pour the brownie batter into the prepared cake tin. Bake for 20-25mins. Cool then but into 18 squares.

Your rating

Average rating

  • 4
(5 ratings)

Your comments

comments powered by Disqus

FREE Newsletter