Author Notes
Bake the cold weather away with these heartwarming chocolate brownies made especially delicious with crystalized ginger —Samantha Blears
Ingredients
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100g
Dark Chocolate
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100g
Milk Chocolate
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50g
Crystallized Ginger, chopped into small pieces
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140g
Unsalted Butter
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225g
Caster Sugar
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2
Eggs (large), plus one extra yolk
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2 teaspoons
Vanilla Extract
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85g
Plain Flour (I use 00)
Directions
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Put the oven on 180/gas mark 4 or 160 fan oven.
Break up your chocolate and place in a heat proof bowl over a pan of simmering water - ensure that the bowl does not touch the water.
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Cube the butter and place in the bowl with chocolate. Melt gently to combine. Occasionally stir and do not let the mixture overheat.
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Place the caster sugar in a bowl of a KitchenAid.
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Combine the eggs and vanilla extract in a small jug.
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Once the chocolate/butter mixture is melted pour over the sugar and beat to combine.
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Add the eggs - a little at a time and mix in between each addition.
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Sift the flour into the chocolate/sugar mixture and with a large metal spoon fold in to combine.
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Add the crystallised ginger and pour the mixture into the pan.
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Place in the oven upon the middle shelf and cook for 20 minutes - check with a knife to see if cooked in the middle - you are looking for some moist crumbs to be on the knife. If too fudgey put back in the oven for another 5 minutes and check again.
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Remove from oven and leave in tin for 5 minutes and then remove the brownies from the tin to cool on a rack.
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