Chocolate and ginger happens to be one of my favourite flavour combinations, I think ginger is perfect for adding both a little heat and a little zing to a flat chocolate flavour. This is also the first bake where I’ve had the opportunity to use the beautiful cake stand bought for me by my brother and his fíance, so I’m happy about that too. It is also calmed me down after the utterly bizarre art exhibition I went to today, which left me in a state of sheer bewilderment for the rest of the evening.
~ makes 16 smallish squares (small for me anyway)
200g dark chocolate (aim for at least 70% cocoa solids)
50g unsalted butter
200g light soft brown sugar
2 tablespoons of golden syrup
150g plain flour
50g cocoa powder
125g crystallised stem ginger
100g chocolate chips
1. This recipe is incredibly easy. The first thing to do is line a square or rectangle cake tin. Mine was 22cm x 22cm, but there is room for flexibility. I would recommend lining with baking parchment as it makes cleaning so much easier. Preheat the oven to 180•C.
2. Break the 200g of dark chocolate into small chunks. Measure out the butter and light brown sugar and place all these into all into a saucepan. Heat gently, stirring regularly until the chocolate and butter have melted and all the sugar has dissolved. Then quickly beat in the 2 tablespoons of golden syrup and leave the chocolate mix to cool slightly.
3. Beat 4 eggs lightly in a separate bowl. Once you feel the chocolate has cooled sufficiently (you don’t want to cook the eggs), add the eggs and mix them in. Transfer all the ingredients to a large mixing bowl.
4. Sift in the cocoa powder and flour and fold in to the chocolate in a figure of 8 mix. Be careful not to leave any flour at the bottom of the bowl.
5. Chop any larger chunks of stem ginger. Add about 2/3 of the stem ginger and 2/3 of the chocolate chips to the brownie mix and stir.
6. Spoon out into your cake tin and sprinkle the remaining ginger and chocolate over the top.
7. Bake for 25-30 minutes. You want it to be a little goo-ey in the middle but crisp on the top. Cut into 16 little squares using a sharp bread knife.