Ingredients :
- 355 ml all-purpose flour
- 240 ml unsweetened cocoa powder
- 4 Tbsp ground ginger
- 1 Tbsp salt
- 1 Tbsp baking soda (optional for a crunchy crust)
- 240 ml butter, melted
- 600 g demerara cane sugar
- 2 Tbsp vanilla extract
- 4 eggs
- 100 g plain chocolate chips
- 100 g white chocolate chips
- 100 g milk chocolate chips
- 50 g finely chopped crystallised stem ginger
Method :
- Put greaseproof paper in a 9 x 13inch baking dish and grease the paper with butter.
- Preheat oven - I bake my brownies at a low temperature.
- Combine chocolate chips and stem ginger in a bowl and toss with a little plain flour to prevent the ingredients from settling later. Leave to the side.
- Seive the flour and cocoa powder into a bowl.
- Add the salt, ground ginger and baking soda to the same bowl and mix well, taking care to avoid lumps.
- In another mixing bowl combine the melted butter, sugar and vanilla extract.
- Beat 4 eggs into the mixture, stirring after each egg is added.
- Slowly fold the flour and cocoa mixture into your second mixing bowl, stirring well.
- Add the chocolate chip and stem ginger mix into the mixing bowl, stirring well.
- Transfer your mixture to the oven dish and bake on a low temperature until a toothpick stuck into the centre comes out clean (approximately 30 minutes). The top should be crispy and bottom gooey.
- Take out of the oven, cool (or not if you want them hot - even better), slice and serve.
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