August 22, 2022
Give your brownie repertoire a re-fresh, with this mouth-watering sweet ginger & spice blend. Serve cold or warm with a dollop of your fave cream or ice-ceam.
Recipe Credit: @laura_hobby_baker
1Preheat oven to 160C
2Line your 20 cm x 20 cm square baking pan with baking paper.
3In a non-stick medium sized saucepan or over a double boiler (do not allow the bowl to touch the water) combine the Nuttelex, cinnamon, ginger and clove powders plus 200 grams of the dark chocolate, stir to ensure all in combined well before setting aside to cool.
4Next, mix in the eggs -one at a time- using a spatula to the choc mixture then add the vanilla, baking powder, brown sugar & salt before following with sifted flour and cocoa. Then gently fold through to form your brownie batter.
5Place the batter into the prepared lined pan and bake for 35-40 minutes. Let brownie mixture cool completely in the tin. Then place in the fridge. (The longer the brownie sits in the fridge the better & fudgier it becomes so it can be made in advance & stores beautifully).
6Turn out cooled brownie from the cake tin and cut into squares
7Melt the remainder 100 grams of dark chocolate & drizzle the top.
8Once chocolate is set, finish with a dusting of icing sugar just before serving.