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.

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