No image available
Member recipe

Chocolate,ginger&orange slices

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Servings

Serves 1 - 14 Slices

Great treat and to keep for up to 10 days

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 3 eggs
  • 220g caster sugar
  • 300g dark chocolate, broken into pieces
  • 220g salted butter
  • 4 1/2 tsp vanilla extract
  • 1 tbsp instant coffee powder
  • 2 tbsp water, boiling
  • finely grated zest of 3 oranges
  • 2 nuggets of stem ginger in syrup, drained and finely chopped
  • 2 tsp ground ginger
  • 80g self-raising flour
  • 50g crystalised ginger, finely diced
  • 34x20x3cm baking pan, lined with baking parchment

Method

    1. Preheat the oven to 180C/ 350F/ Gas mark 4.
    2. Put the eggs and sugar in a large bowl. With a balloon whisk or an electric hand whisk, whisk together until smooth, very thick and pale, and no sugar is left in the base of the bowl.
    3. Melt chocolate and butter in a heatproof bowl over a pan of simmering water. Do not let the base of the bowl touch the water. Stir frequently until smooth and well mixed. Put the vanilla extract and coffee powder in a cup, add the boiling water and stir vigorously until dissolved and smooth. Add the melted chocolate and butter to the beaten egg and sugar mix, followed by the coffee infusion and the orange zest. Stir with the balloon whisk until smooth. Stir in the stem ginger. Sift together the ground ginger and flour, then gently stir into the bowl until well mixed. Spoon the mixture into the prepared baking pan, sprinkle crystallised ginger evenly over the top and bake in the preheated oven for 35-40 minutes or until just firm to the touch.
    4. Remove the brownies from the oven and let cool in the pan, then turn out onto a wire rack.
    5. The brownies are best eaten warm or at room temperature but are easier to slice when chilled. To portion, refrigerate them until chilled, then slice with a sharp knife. They will keep in an airtight container at room temperature for 7-10 days.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips