Ingredients

400g dark chocolate, broken into chunks

25g cocoa powder

250g golden caster sugar

250g butter, plus extra for greasing the tin

1 tbsp ground ginger

140g ground almonds

6 large eggs, separated

For the icing

100g butter, chopped

50g dark chocolate, broken into chunks

200g icing sugar, sifted

2 tbsp ground ginger

A few chunks of crystallised ginger, cut into small chunks

Method

1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm cake tin, and line the base and sides with baking parchment. Melt the chocolate, cocoa, sugar and butter together in a saucepan over a very low heat. Once the chocolate and butter have melted and sugar dissolved, remove from the heat and stir in the ginger and almonds, followed by the egg yolks, one at a time

2. Beat the egg whites to stiff peaks. Using a metal spoon, stir a couple of spoonfuls of the egg whites into the chocolate mixture to loosen before very gently folding in the rest.

3. Gently scrape into the tin. Bake for 30-35 mins until the top looks set and the centre doesn’t wobble too much. Sit the cake tin on a wire rack and leave to cool completely.

4. Once cool, make the icing. Put the butter, chocolate, cocoa, icing sugar, ground ginger and 4 tbsp water in a pan. Gently heat, stirring, until you have a smooth icing. Pour over the cake (still in its tin), leave for 1-2 mins to cool slightly, then scatter over the ginger. Cool completely (you can also store in the fridge if you bring out to room temperature about 20 mins before serving) before cutting into bars.

The photos don’t do these chocolate gingerbread brownies with fudgy icing much justice! Needless to say, they weren’t around for long.

This post is part of my photos for #ColourMyEveryDay – an Instagram photo challenge with @adventuresandteaparties. Find out more about it in my previous post, where I also shared some lovely autumnal recipes. What new recipes have you been making recently?

Post updated 12th February 2020.

The post Chocolate gingerbread brownies with fudgy icing appeared first on Hello! Hooray!.

Pumpkin season is well and truly here, and I thought it would be fun to put together a selection of perfect pumpkin recipes for autumn! I’ve been taking part in #ColourMyEveryDay with the lovely Joanna from Adventures and Tea Parties, and today’s prompt is ‘food’. I’ve been a little quiet over on my blog recently, so I thought this would be a great opportunity to write a post and share some of the pumpkin recipes from the archives! I love pumpkin as it’s such a versatile ingredient, working in savoury and sweet dishes. So here’s a selection of a few recipes I’ve enjoyed making.

Pumpkin lemon and poppy seed loaf

This is such a delicious cake – the lemon works so well with the pumpkin! Click here for the recipe.

Squidgy pumpkin and ginger loaf

I love ginger cake, and the pumpkin makes this really moist. Yum! Click here for the recipe.

Pumpkin, carrot and bacon soup

Pumpkin is perfect for soup, which is just what you need on a chilly autumn day! Simply leave out the bacon to make a veggie version – it’s really delicious! Click here for the recipe.

New pumpkin recipes to try

Here are some other yummy-looking recipes using pumpkin – I’ll definitely be giving some of these a go!

Pumpkin houmous from BBC Good Food

Creamy pumpkin and lentil soup from BBC Good Food

Pumpkin, basil, goat’s cheese and fig tart from George Eats

Pumpkin fries from Clean Food Crush

Vegan pumpkin pie from Delicious Magazine

Pumpkin scones from Delicious Magazine

Pumpkin samosas from Asda Good Living

#ColourMyEveryDay

If you’d like to take part in #ColourMyEveryDay there’s still time to get involved! Follow @adventuresandteaparties and make sure you tag Joanna and use the hashtag when you post. The prompts are below!

And in case you have missed it, I was featured on the Adventures and Tea Parties blog recently as part of Joanna’s Blog Gems feature – read more here! So much to do this autumn What are you plans?

The post Perfect pumpkin recipes for autumn appeared first on Hello! Hooray!.