Gently crackly, with nuggets of fiery ginger to settle the post-indulgence stomach, and a sprinkling of hazelnuts, for their warming golden flavour notes.
These hazelnut and ginger brownies are warmly indulgent, yet full of bright flavours. Perfect for this time of year. Whatever some people say about January resolutions, and diets, I think chocolate should have no part in that. Eat plenty, and counteract those post-Christmas blues.
January a sad month? Nah. Let’s make it Chocolate Month instead?
Hazelnut and Crystallised Ginger Brownies
- 100g butter
- 100g dark chocolate, finely chopped
- 90g caster sugar
- 100g dark brown sugar
- 2 eggs
- 1 heaped tbsp cocoa powder
- 2 1/2 heaped tbsp flour
- handful crystallised ginger, chopped into small pieces
- handful of toasted hazelnuts, chopped roughly
Preheat the oven to 180˚C. Melt the butter and chocolate together in a bain-marie until totally melted and liquid. Set aside to cool.
When cooled, mix in the sugar and eggs, followed by the cocoa powder and flour. Then add the ginger and hazelnuts. Bake in a lined square tin for around 25 minutes until the top is just set. Leave to cool down, then cut into squares.