Name: Chocolate gingerbread brownie bars with fudgy icing
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Cuts into 15 bars
Ingredients: 400g dark chocolate broken into chunks; 25g cocoa powder; 250g golden caster sugar; 250g butter; 1 tbsp ground ginger; 140g ground almond; 6 large eggs separated; 100g butter cubed; 50g dark chocolate use a bar broken into pieces, or chips; 50g cocoa; 200g icing sugar sifted; 2 tbsp ground ginger; few chunks crystallised ginger chopped into small pieces

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Chocolate gingerbread brownie bars with fudgy icing

Chocolate gingerbread brownie bars with fudgy icing

Sarah Cook

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Cuts into 15 bars

More effort

Prep: 20 mins

Cook: 35 mins

A star rating of 3.6 out of 5.11 ratingsRate

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These luxurious bars are based on a classic flourless cake, so they're rich and light in equal measure

Freezable (un-iced)

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Ingredients

Nutrition

Units:

MetricUS

400g dark chocolate

broken into chunks
25g cocoa powder
250g golden caster sugar
250g butter
1 tbsp ground ginger
140g ground almond
6 large eggs

separated

For the icing

100g butter

cubed
50g dark chocolate

use a bar broken into pieces, or chips
50g cocoa
200g icing sugar

sifted
2 tbsp ground ginger
few chunks crystallised ginger

chopped into small pieces

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Nutrition: per bar

kcal553
fat36g
saturates19g
carbs51g
sugars49g
fibre2g
protein7g
salt0.6g

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

SERVE WITH A COCONUT MALTED DRINK

Warm 500ml semi-skimmed milk to just under boiling point in a small pan. Whisk 2 tbsp Ovaltine with 2 tbsp malibu until dissolved (use a milk frother if you have one), in your two favourite mugs, top up with the hot milk and enjoy.

500ml semi-skimmed milk to just under boiling point in a small pan. Whisk 2 tbsp Ovaltine with 2 tbsp malibu until dissolved (use a milk frother if you have one), in your two favourite mugs, top up with the hot milk and enjoy.

Recipe from Good Food magazine, January 2014

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A star rating of 3.6 out of 5.11 ratings

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