Gingerbread Brownies
Inspired by techniques from America's Test Kitchen.
Cakey, soft chocolate bars (more cake than fudge) spiced with ginger and cinnamon and sweetened with treacle.
Always check the labels of the products you use.
Method
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Equipment
- 23 x 33 cm baking tin, lined with baking paper
- small frying pan
- mixing bowls and whisk
- silicone spatula
- cocktail stick
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 141 kcal |
| Protein | 1.8 g |
| Carbohydrate | 21.8 g |
| of which sugars | 14.2 g |
| of which free sugars | 14.1 g |
| Fat | 5.9 g |
| of which saturates | 3.5 g |
| Fibre | 0.8 g |
| Salt | 0.2 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 24 servings
Dry
- 200 g plain flour
- 20 g Dutch-process cocoa powder
- 3 g fine sea salt or table salt about ½ tsp
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 tsp ground cinnamon
Wet
- 115 g dark chocolate (50-60% cocoa), chopped
- 115 g unsalted butter
- 1 tbsp ground ginger
- 200 g light brown soft sugar
- 2 large eggs, at room temperature
- 80 ml black treacle or molasses
- 1
Prepare. Heat the oven to 160 °C (140 °C fan) and line the large tin. Whisk the flour, cocoa, salt, baking powder, bicarbonate and cinnamon together.
- 2
Bloom. Put the chocolate in a large bowl. Melt the butter in the pan, add the ginger and sizzle for 15 seconds, then pour it over the chocolate. Leave 5 min and stir smooth.
- 3
Batter. Whisk in the brown sugar, then the eggs and treacle until glossy, and stir in the dry mix until no flour shows.
- 4
Bake. Spread in the tin and bake 28-32 min, until a cocktail stick comes out with a few moist crumbs.
- 5
Cool. Cool completely in the tin, then cut into 24 bars.
Storage
Keep in an airtight box at room temperature for up to 4 days, or freeze for up to 2 months.
