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
For the base:
250g ginger biscuits
For the brownie:
200g dark chocolate (70% cacao)
400g soft brown sugar
5 medium eggs
1tsp (5ml) vanilla essence
150g plain flour
50g cacao powder
75g candied ginger pieces
- Chop the candied ginger into tiny cubes (about ½cm).
- Melt the chocolate, and set aside to cool.
- Crush the ginger biscuits in a large bowl (or pestle & mortar).
- Melt the 100g of butter, and stir through the biscuit crumbs.
- Divide the biscuit mixture between the 24 muffin tins, and press into the base (1 heaped teaspoon per tin).
- Chill the bases while you prepare the rest of the mixture.
- Preheat the oven to 160°C.
- Cream the butter and sugar together.
- Break the eggs with a fork and add to the butter/sugar mixture, mixing slowly, and then add the vanilla essence.
- Check that the chocolate has cooled to room temperature, and add to the butter/sugar/egg.
- Fold in the flour and cocoa, to make a thick paste.
- Add the ginger pieces and stir until evenly distributed.
- 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.
- Cool in the tin before serving.