If you’ve agreed to bake something for a party or get together of sorts, then you can’t go wrong with a batch of brownies. They’re a perfect choice – a simple recipe that’s easy to make and loved by many. You can also make them your own by adding your choice of flavours.
For February, I knew I wanted to feature a recipe with the much loved flavour duo of dark chocolate and ginger. When I came across this recipe in the Dec/Jan issue of Baking Heaven, I knew I’d found the perfect one and with some edible gold spray, I put my own twist on it with a star design as the finishing touch.
The recipe was simple to make (even if I did misread one line and have to find all the lumps of crystallised ginger to chop them up into smaller bits). One instruction though, said to remove the brownies from the oven and put them into the freezer to chill for 2 hours. I’ve never come across this before and was a little hesitant to put a hot tray straight into an icy cold freezer, so I must admit, I let it cool down on the side for a little while first.
Once they were cooked, then frozen, cut and decorated, it was time to try a piece. It was a dense mixture compared to some I’ve had before, but they were rich, incredibly chocolatey and the powerful ginger taste came through whether you got a big crystallised piece or not.
If you would like to give them a go then the recipe is below.
Dark Chocolate & Ginger Brownies from the Dec/Jan issue of Baking Heaven Magazine p.93
200g dark chocolate (I used Green & Black’s)
200g unsalted butter
3 medium eggs
250g caster sugar
50g cocoa powder (I used Green & Black’s)
110g plain flour
1 tablespoon of ground ginger (although the recipe actually said grated fresh ginger)
100g crystallised ginger cut into pieces
100g chocolate chips
Edible gold spray to decorate or icing sugar
Preheat the oven to 180°c and line a tray with greaseproof paper
Melt together the butter and chocolate
In a separate bowl, whisk the eggs and sugar until smooth and fluffy
Then add the melted butter and chocolate to the mixture and whisk for another minute
Add the remaining ingredients to the bowl and mix together until combined
Pour the mixture into the tray and place in the oven to bake for 30 minutes
Once cooked, cool in the freezer for 2 hours (I did allow the brownies to cool down for a bit before putting them in the freezer)
Once out of the freezer, cut the brownies into squares
Before serving, give them a dusting of icing sugar or if you have some edible spray and stencils why not try a pattern
If dark chocolate and ginger is not your flavour, then why not try the recipe for dairy free Oreo brownies.