Cherry & Ginger Brownies

Servings: up to 20 pieces, depending how big you want them

Time taken: Day 1 an hour; Day 2 around 30 mins              Difficulty: easyIMGP3487 Sun 30th - Cherry & Ginger Brownies for CITP - 9Description: A very luscious, gooey and tasty brownie. Be prepared for messy fingers

Credit: Adapted from the book – “Best Baking – Biscuits and Brownies”

Ingredients

  • 275g/10oz plain chocolate, cut into smallish pieces (or a mixture of dark & milk)
  • 175g/6 oz unsalted butter, diced
  • 125g/4 oz plain flour
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • pinch of nutmeg (or more for a stronger flavour)
  • pinch of hot chilli powder
  • pinch of salt
  • 50g/2 oz crystallised ginger, cut into small pieces
  • 50g/2 oz glace cherries, quartered
  • 175g/6 oz dark brown sugar
  • 2 tbsp golden syrup
  • 1 tbsp black treacle
  • 4 eggs, lightly beaten
    • For the topping:
  • 150g/5 oz dark chocolate, broken or cut into small pieces
  • 15ml/0.25 pint double cream
  • 10 cherries, halved or cut smaller
  • up to 20 small pieces of crystallised ginger
  • Edible sprinkles

Directions

  1. Preheat the oven to 160 degrees C (fan 140)/Gas 3. Grease and line a 20cm/8″square baking tin.
  2. Put the chocolate and butter into a heatproof bowl set over a saucepan of simmering water. Stir until all melted together smoothly. Leave to cool slightly.
  3. While chocolate is cooling, sift together the flour, all the spices and salt.
  4. Lightly whisk together the sugar, golden syrup, treacle and beaten eggs. Add the cooled melted chocolate and stir to combine. Stir in the cherries and ginger pieces. Fold in the dry ingredients.
  5. Pour the mixture into the tin, spread level and bake for around 25 minutes.
  6. Take out of oven and leave to cool completely in the tin. When absolutely cold, remove and wrap in clingfilm and leave (overnight if possible) before icing.
  7. For the ganache topping, place chocolate pieces in a heatproof bowl. Heat the cream just to boiling point, then pour it over the chocolate. Leave for 5 minutes until completely melted. Stir until smooth, then allow to cool before beating for a couple of minutes.
  8. Spread over the top of the as yet uncut brownie “block”, then leave to cool and solidify before cutting into pieces.
  9. Decorate with the retained cherry and ginger pieces plus sprinkles