Chocolate ginger brownies
Skill level: Easy peasy
It’s 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 they’re so good, we doubt they last that long!
- 250g chocolate, broken into pieces
- 250g butter, melted
- 5 eggs
- 350 dark muscovado sugar
- 150g/5½oz 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.
- Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Line a 30cm x 20cm cake tin with greaseproof paper.
- 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.
- In a separate bowl, beat together the eggs and sugar using an electric whisk until pale, fluffy and thick.
- Add the chocolate mixture, whisking again until smooth and well combined.
- 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.