What can be nicer than a moist and chocolatey brownie? Well I think taking that and adding some ginger might just be.
Having decided that I wanted to try it I came up with the recipe, culled from various brownie recipes, and with some ginger and nutmeg added. Keeping things nice and simple it is a quick and easy recipe, using only a couple of bowls.
As they baked the kitchen was filled with a lovely aroma, and when removed from the oven it was difficult not to dive straight in and start eating, before they even had the chance to cool. But common sense prevailed and I let the bake cook completely before removing from the tin and cutting into 16 pieces.
Then it was time to taste and, boy do they taste good.
- 112g unsalted butter, plus extra for greasing
- 75g dark chocolate chips, or broken into small pieces(I used 70% cocoa solids)
- 200g caster sugar
- 100g plain flour
- 30g unsweetened cocoa powder
- 2 medium eggs (in US that would be large eggs)
- 2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp vanilla extract
- Grease and line a 20cm square baking tin and preheat the oven to 170C/150C Fan/340F
- Place the chocolate and the butter, diced, into a bowl over a saucepan of simmering water and allow to gently melt.
- Stir to mix the chocolate and butter together, then allow to cool slightly.
- In a separate bowl sift the flour, sugar, cocoa powder, ginger and nutmeg, and mix together.
- Beat the eggs and add the vanilla to them.
- Pour the eggs/vanilla and the chocolate and butter mixture into the dry ingredients and stir until fully combined.
- Pour the mixture into the lined baking tin and bake in the oven for about 30 minutes, until the top has firmed up nicely, but the centre is still nice and moist.
- Remove from the oven and allow to cool completely in the tin before removing and cutting into squares.