Dark Chocolate, White Chocolate and Ginger Brownies
1h
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
Instructions
5 steps
- 1
Equipment - Line a 31cm x 22cm deep baking tin (or equivalent) with baking paper.
- 2
Preparation - Preheat the oven to 175°C regular bake.
- 3
Method - 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.
- 4
Method - 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.
- 5
Baking - Bake for 40-45 minutes until cooked through. Cool in the tin before cutting.
Progress
0 / 5 steps
