Dark Chocolate, White Chocolate and Ginger Brownies
Photography by Josh Griggs.
Brace yourselves – these brownies are outrageously rich but oh-so good. They are luscious, deep and fat, so don't cut them too big... besides, you can always have two!
Makes: 30 Pieces
INGREDIENTS
350 grams dark chocolate, 70% cocoa solids, cut into chunks
350 grams butter
6 large eggs, size 7
2½ cups caster sugar
1⅔ cups plain flour
1 cup dark Dutch cocoa powder
250 grams white chocolate, roughly chopped
2/3 cup roughly chopped crystallised ginger
METHOD
Equipment: Line a 31cm x 22cm deep baking tin (or equivalent) with baking paper.
Preheat the oven to 175°C regular bake.
Place the dark chocolate and butter in a microwave-proof jug or bowl. Heat in the microwave on medium-low in 30-second bursts, stirring in between, until smooth and melted.
Beat the eggs with the caster sugar in a separate bowl until pale and creamy. Stir in the chocolate mixture. Sift in the flour and cocoa and stir to combine. Mix through the white chocolate and ginger and pour into the prepared tin.
Bake for 40-45 minutes until cooked through. Cool in the tin before cutting.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!