Wednesday, 10 August 2011

Ginger Chocolate Brownies

I always took my own packed lunch to school, so I didn't regularly buy anything from the high school canteen, but once in a blue moon I'd bring a few pennies of my pocket money and split a cake with a couple of friends. When we did this we would invariably go for the chocolate cake. The chocolate cake for sale at our school was made as a traybake and had a slightly unusual feature: it had a ginger crumb base.

This recipe is a nod in that direction, but I've made it much richer (more brownie than cake) and added extra ginger pieces. I also decided to skip the extra layer of milk chocolate on top, although of course you could add this easily if you felt so inclined.

I used this as an excuse to fill up both of my new loose-bottomed muffin trays, and try them out in the oven, but you could equally well use a large rectangular tin and slice after cooling.

(If you don't fancy the ginger, I posted a more traditional brownie recipe earlier this year.)

Ginger Chocolate Brownies
Makes 24

For the base:
250g ginger biscuits
100g butter

For the brownie:
200g dark chocolate (70% cacao)
200g butter
400g soft brown sugar
5 medium eggs
1tsp (5ml) vanilla essence
150g plain flour
50g cacao powder
75g candied ginger pieces

  1. Chop the candied ginger into tiny cubes (about ½cm).
  2. Melt the chocolate, and set aside to cool.
  3. Crush the ginger biscuits in a large bowl (or pestle & mortar).
  4. Melt the 100g of butter, and stir through the biscuit crumbs.
  5. Divide the biscuit mixture between the 24 muffin tins, and press into the base (1 heaped teaspoon per tin).
  6. Chill the bases while you prepare the rest of the mixture.
  7. Preheat the oven to 160°C.
  8. Cream the butter and sugar together.
  9. Break the eggs with a fork and add to the butter/sugar mixture, mixing slowly, and then add the vanilla essence.
  10. Check that the chocolate has cooled to room temperature, and add to the butter/sugar/egg.
  11. Fold in the flour and cocoa, to make a thick paste.
  12. Add the ginger pieces and stir until evenly distributed.
  13. Divide the mixture between the muffin tins (about 2 heaped teaspoons per tin), and bake for 18-20 minutes, or until the tops have cracked.
  14. Cool in the tin before serving.

Tickled Pink at 504 Main


J. A. Bennett said...


Welshcakes Limoncello said...

I can't put it better than the above commenter!

Pam said...

I love this combination!

Stephanie V said...

Trying this one for sure. Yum!

Kristen @ Motherese said...

And here's a fifth vote for Yum.

I'm tempted, in fact, to turn off the computer and go make these right now!

kris {life at the table} said...

how have i never thought of ginger and chocolate together? also, love the rainbow plate!

Laura said...

Yum! Thanks for sharing the recipe! =) #commenthour

The Blonde Duck said...

You didn't tell me you wrote a book!!!!!!!!!! Did you self- pub, e-pub, agent....Congrats!

Anonymous said...

Almost anything with chocolate and ginger in will be delicious!

Charlotte said...

I think I'd like the addition of ginger to this recipe... Ginger + chocolate are two of my favorite things lately but it's a combination I've never tried together. I'm intrigued :)

Donna U said...

Hi, it's Just One Donna back to comment from #CommentHour. These look wonderful. The combination of chocolate and ginger is interesting. I'll have to try it.

Chasing Joy said...

looks yummy!!! from #commenthour.

becky said...

Sounds delightful! I remember my school lunch days...and the times we would take the school lunch ticket money and sneak off downtown to the Bluebird Cafe where we could buy Coconut Cream Pie for 25 cents a slice...those were the days !

Krysten @ After 'I Do' said...

YUM! Pass one to me please!

Kazzy said...

Ginger AND chocolate? Yes, please.

MJ said...

Those look amazing. I'll have to pass this onto my stepmum!

christine said...

Chocolate and ginger - you can't go wrong, really, can you? yummy, can't wait to come down and see you:)

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