Chocolate and Stem Ginger Brownies
One of the problems when you bake a lot is that it can be easy to get into a bit of a rut. Which is a bit daft when there are countless recipes and combinations to try. But when you’re rushing about and realise that the goodie tin is looking a little depleted it’s often so much easier to knock out the same things time and time again. More effort required this year to step away from the usual suspects!
Chocolate and ginger is one of my favourite combinations so when I saw a recipe for the two combined as a brownie I had to give it a try. I’ll be honest; my initial attempt was a failure. The recipe had called for either crystallised or glace ginger and I used the former as that was what I had been able to steal from my parents overflowing cupboard available. Disaster. The extra sugar just turned it into an oversweet lump that stuck to the greaseproof paper. Not good.
So attempt two. No glace ginger to be found so a jar of stem ginger came home with me, a bit of jiggling and hey presto! Chocolate and Stem Ginger brownies were nestled in the tin. The only problem is that they were so popular I think they’ll be making a regular appearance.
Chocolate and Stem Ginger Brownies
Adapted from Sainsbury’s magazine.
Makes 15
150g dark chocolate, melted
100g soft butter – I tend to use Stork rather than butter when I’m baking
200g light brown soft sugar
3 eggs, beaten
100g plain flour
75g stem ginger, chopped
Preheat the oven to 180c and line a 10 inch by 7 inch brownie tin with greaseproof paper. The tin size is approximate, use whatever size you have.
Melt the chocolate – on the hob over a pan of simmering water or in the microwave.
Cream the butter and sugar together until light and fluffy. Mix in the eggs a little at a time, adding a couple of spoonfuls of flour to help it combine. Add the rest of the flour and then the melted chocolate.
Chop the ginger into small pieces and add to the mix, stirring well.
Pour into the tin, spread out and smooth the top.
Bake for 20/25 minutes until there is still a slight wobble in the centre. An overdone brownie is not a nice experience!
Cool in the tin for 10 minutes and then leave to cool completely on a rack.
Cut into squares.
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