Life / Recipe
INGREDIENTS: • 275g dark chocolate, chopped • 175g butter, cubed • 125g plain flour • 1tsp ground cinnamon • 2tsp ground ginger • 1/4tsp ground nutmeg • A pinch of salt • A pinch of chilli powder • 50g crystallised ginger • 175g dark muscovado sugar • 2tbs golden syrup • 1tbs black treacle • 4 eggs • 50g flaked almonds, chopped GANACHE TOPPING: • 150g dark chocolate, finley chopped • 150ml double cream • 1tbs light muscovado sugar • a pinch of salt • Edible gold sprinkles
Gingerbread Brownies
YOU ALSO NEED: • A 20-cm square baking pan, greased
These indulgent, gooey brownies are the perfect treat to accompany a cosy night in
and lined with baking parchment Makes 16
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Preheat the oven to 170°C (325°F) Gas 3.
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Melt the chocolate and butter in a heatproof bowl, set over a pan of barely simmering water. Do not let the base of the bowl touch the water. Stir frequently until smooth and well mixed. Leave to cool slightly. Sift together the flour, all the spices and the salt.
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Finley chop the crystallised ginger. Lightly wisk the sugar, syrup, black treacle, eggs and vanilla extract until combined. Stir the almonds and half the chopped ginger into a bowl. Fold in the sifted dry ingredients. Pour the mixture into the prepared baking pan, spread level and bake on the middle shelf of the oven for about 25 minutes, or until the brownies are set. Remove from the oven and leave to cool completely in the pan. When cold, remove the brownies from the pan, wrap in clingfilm and leave overnight.
Brownies, Blondies & Other Traybakes, recipe by Annie Rig, photography by Laura Edwards, published by Ryalnd Peters & Small, £14.99 Brownies, Blondies & Other Traybakes is available to Style Birmingham readers for the special price of £10.99 including postage & packaging (rrp £14.99) by telephoning Macmillan Direct on 01256 302 699 and quoting the reference HT3
Winter 2016 | Style Birmingham | 101