You’d think I would have enough brownie recipes on here but I don’t think there is such a thing as too many brownie recipes, or too many brownies!
Lately I have been more of a fan of brownies with things in them, before I was more of a chocolate nut and just wanted them to be as chocolatey as possible – which is obviously no bad thing either. But sometimes it is fun to experiment!
Spiced brownies are lovely and these candied ginger ones give you a good hit of ginger in each bite, and a bit of texture from the candied coating.
If you really like ginger I would make your pieces big but if you don’t chop them up finer than I did, it will all work out fine either way. These are semi gooey brownies, with a nice crisp top.
100g good quality (70% cocoa or more) dark chocolate
100g caster sugar
1/2 tsp of vanilla extract
75g self raising flour
1 tsp of baking powder
25g cocoa (or just use more flour)
100g candied ginger, chopped
Preheat your oven to 400f, 200c (180c fan) or gas mark 6
Break your chocolate into pieces and melt together with the butter in a bowl over a pan of simmering water, stirring frequently.
Take the bowl off the heat, leave to cool for a few minutes and then add in sugar and then your eggs one at a time.
Then add in the vanilla. Sift in the rest of the dry ingredients and fold together.
Then carefully fold in your chopped candied ginger, saving some for the top.
Pour into a non stick or greased and lined 9 inch square cake tin and sprinkle over the rest of the ginger. Bake in the oven for 15 minutes.