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Chocolate and Ginger Brownies


125g unsalted Butter

100g dark chocolate

4 Large Eggs

300g Sugar

100g Self Raising Flour

a pinch of salt

200g dried fruit...we used dried sour cherries, but sultanas or wanuts would be great substitutes

200g of Crystalised Ginger....again this can be replaced by other dried fruit or nuts




Preheat the oven to 190C/375F/gas 5


Grease a large baking tin and pop a square of greaseproof in the bottom to make sure you can get it out again (we used a silicone bear cake mould and did not put the greaseproof in and it stuck LOTS, so the greaseproof is a good move :)


Melt the chocolate and butter in a bowl over simmering water ( we used the chocolate and cream left over from the Sashertorte and added melted the butter in the micro and then mixed them together)


In another bowl mix the eggs, sugar, flour and salt together and mix well (this takes a while of ickle hands are helping, but the the brownies will be full of love if you have the patience to let them help)


Once mixed, add the chocolate and butter mixture to the eggs and flour an combine well together until it is all one colour


Now add your choice of dried fruit or nuts, we used crystalised ginger and dried sour cherries, but you can use anything you have like sultanas, candied peel, or even fresh blueberries i think would be great, but don't quote me, i've never tried that combination.


Mix everything together well and then pour into your baking tray so that it is about 3cm thick and spread it out evenly


Bake on the middle shelf of the oven for 18 - 25 mins until a crust has formed and the mixture does not wobble in the middle when it is shaken.


We undercooked our first go as i think it was to thick, about 5cm, so cook it until it doesn't wobble anymore in the middle, you don't want to overcook as you still want it to be sticky goo in the middle


Serve on it's own, or warm with vanilla icecream yummmmmmm