Sunday, 23 November 2014
Spicy Ginger Chocolate Brownies
Is it embarrassing to admit that I mainly wanted to make these because I'd found some edible tiny gold stars and *needed* an opportunity to use them? A bit probably, but never mind... Tiny gold stars, yay! And on with the recipe:
For the brownies:
275g dark chocolate, broken into small pieces
175g butter, diced
125 plain flour
1 tsp ground cinnamon
2 tsp ground ginger
Generous grating of nutmeg
A pinch of cayenne pepper
A pinch of salt
25g crystallised ginger, finely chopped
175g dark muscovado sugar
2 tbsp golden syrup
1 tbsp treacle
50g flaked almonds
For the ganache:
125g dark chocolate, broken into small pieces
125ml double cream
1 tbsp dark muscovado sugar
A pinch of salt
More finely chopped crystallised ginger (about 25g) and edible gold sprinkles
1. Line a 20cm square baking tin with baking parchment
2. Preheat oven to 170 degrees
3. Put chocolate and butter for the brownies in a heatproof bowl set over a saucepan of barely simmering water. Stir until smooth and thoroughly combined. Leave to cool slightly.
4. Sift together the flour, spices and salt.
5. Lightly whisk the sugar, syrup, treacle and eggs in another large bowl. Add the melted chocolate mixture and fold in until combined.
6. Stir the almonds and the chopped crystallised ginger into the bowl. Fold in the sifted dry ingredients
7. Pour the mixture into the prepared baking tin, spread level and bake on the middle shelf of the pre-heated oven for about 30 minutes or until the brownies are set (I did for 30 mins and they were still pretty squidgy in the middle, they were devoured without complaint, so I'm guessing they were ok... I'm never sure what constitutes a properly cooked brownie)
8. Remove from the oven and leave to cool completely in the tin. These brownies are best made the day before you decorate them, just make sure you wrap them up in clingfilm once cool.
9. Prepare the chocolate ganache - tip the chocolate into a heatproof bowl. Heat the cream and sugar in a small saucepan until the sugar has dissolved and the cream is just boiling. Add the salt. Pour the hot cream over the chocolate and leave to melt. Stir vigorously until smooth, then leave to cool and thicken slightly before using.
10. Spread the ganache over the top of the brownies, score with a fork to make a diagonal pattern, then cut into 16 squares. Scatter chopped crystallised ginger and gold sprinkles over the top to decorate.
There you go, migraine on a plate, but verrrry tasty. Enjoy!