Got some eggs that needed using up pronto so decided to give brownies a go. I only put 50g of the ginger in but next time I think I would increase this as it wasn't gingery enough for my taste.185g unsalted butter
100g dark chocolate
85g plain flour
60g cocoa powder
50g stem ginger
3 large eggs
275g dark muscovado sugar
Pre-heat the oven to 170c. Grease and line a 20cm square deep baking tray.
Melt the chocolate and butter over a low heat in a bain marie. Leave to cool
Beat the eggs up until thick, creamy and light then beat in the sugar. Gently stir in the cooled butter and chocolate mixture. Sift in the flour and cocoa powder taking care not to knock the air out.
Turn into the baking tray and cook for 35-40 minutes
Leave to cool and cut into 16 pieces. Don't worry that the pieces are small as you really don't need to eat too much of this in one go. Even I, a hardened cake-eater, couldn't manage more than a couple of chunks at a time! Feed to hungry office people with tea
Someone did suggest that it might be nice with walnuts or almonds and cherries in. Not so sure about the walnuts as they are always a bit of a disappointment. They look so nice but always taste a bit musty. Might try the almonds and cherries next time though.
