For the Christmas season I’ve spiced up the classic chocolate brownie with some ginger. The strength of ginger is entirely up to you, just add more ground ginger to your desired preference. I have added 3 tablespoons, which gives a mild flavouring. If you don’t like ginger at all, you can leave it out completely and just have some amazing chocolate brownie bites.
Makes 25-30 small bites (you can keep these as 15 larger bars if wanted)
For the brownie
400g dark chocolate, broken into chunks
25g cocoa powder
25g plain flour
250g golden caster sugar
250g butter, plus extra or greasing the tin
1 tbsp ground ginger
6 large eggs, separated
For the icing:
100g butter, chopped
50g dark chocolate
50g cocoa powder
200g icing sugar, sifted
2 tbsp ground ginger
Decorations if wanted – I have used white chocolate stars and Christmas coloured sprinkles!
1) Heat the oven to 180C / 160C Fan / Gas 4. Butter a 20 x 30cm cake tin, and line the base and sides with baking parchment paper. Heatthe chocolate, cocoa, flour, sugar and butter together in a saucepan over a very low heat. Once the chocolate and butter have melted and the sugar has dissolved, remove from the heat and stir in the ginger, followed by the egg yolks one, one by one.
2) Beat the egg whites into stiff peaks. Using a metal spoon, stir a couple of spoonfuls of the egg whites into the chocolate mixture to loosen, then gently fold in the rest.
3) Transfer the mixture to the tin. Bake for 30 minutes until the top is set and the centre doesn’t wobble too much. Leave the tin on a wire rack to cool completely.
4) Once cool, make the icing. Gently heat the butter, chocolate, cocoa, icing sugar, ground ginger and 4 tbsp water in a pan, stirring until you have a smooth icing. Pour over the cake (still in its tin), leave for 1-2 minutes to cool slightly, then scatter over your topping decoration of choice. Leave to cool completely before cutting into bars.
I took these brownies into work and they were devoured by the team! I hope that you enjoy them just as much.
Christmas according to,
Recipe Rights: BBC Good Food