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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
Preheat the oven to 180C/ 350F/ Gas mark 4.
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.
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.
Remove the brownies from the oven and let cool in the pan, then turn out onto a wire rack.
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.