Since it has started cooling down a little more, I decided it was time to start baking again. After an exhausting summer of heatwaves and rainstorms, my body craved comforting fall treats like homemade brownies after walking through the woods. When I discovered some stem ginger at the back of our fridge I decided to experiment by combining some melted chocolate and stem ginger for our favorite brownie recipe – and it worked so perfectly that I needed to write down this recipe so I can refer back to it and share it with all of you.
Chocolate Gingerbread Brownie Recipe using 250g broken pieces of chocolate
250g butter, 5 eggs, 350g dark muscovado sugar and 150g plain flour were combined together for this recipe. Stem ginger chunks and one tablespoon of stem ginger juice were also included for flavor.
How to Bake a Delicious Chocolate Gingerbread Brownie
For this task, I used my much-loved brownie tin measuring 20cm x 20cm which had previously been greased and lined with baking parchment before setting the oven temperature at 180degC (356degF/Fan 160degC/Gas Mark 4).
First step was melting the chocolate; I did this in 30-second bursts in the microwave until all was melted. Meanwhile, I cut butter into chunks and melted it over low heat in another small saucepan before mixing both into my chocolate mixture.
My son started by breaking five eggs into a small bowl and whisking until they had broken apart. Next he added dark muscovado sugar until they were combined before adding our chocolate mixture and mixing once more.
Slowly we stirred together sifted flour with chopped stem ginger and one tablespoon of its juice.
I prepared Chocolate Gingerbread Brownie by pouring it into a brownie tin and baking it for 30 minutes in my oven, testing that it was cooked by inserting a metal skewer into its center – it came out clean! Once done, it cooled on a wire rack for five minutes before taking it out from its container and peeling away its greaseproof paper covering.
This Chocolate Gingerbread Brownie was served with a sprinkle of icing sugar. I can’t believe it has taken me so long to experiment with baking with chocolate and stem ginger; the taste is absolutely delectable when warm; its crunchy top was an appealing contrast against dense and gooey brownie interior, making for the ideal autumnal or festive treat!
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