Mini chocolate & ginger brownies
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 36 squares
A squidgy dark chocolate traybake dotted with spicy crystallised ginger then cut into bitesize squares for the perfect sweet canapé
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 129 | |
| fat | 7.7g | |
| saturates | 4.6g | |
| carbs | 13.8g | |
| sugars | 10.9g | |
| fibre | 0.6g | |
| protein | 1.4g | |
| low in | salt | 0.2g |
Ingredients
- 150g dark chocolate , broken into chunks
- 250g butter
- 200g soft brown sugar
- 150g self-raising flour
- 50g cocoa powder , sifted
- 3 large eggs , beaten
- 125g crystallised ginger , chopped
- icing sugar , to decorate
Method
- STEP 1
Heat the oven to 180C/ 160C fan/ gas 4 and line a 20cm x 20cm square tin with baking parchment. Melt the dark chocolate with the butter in the microwave or in a heatproof bowl over just simmering water.
- STEP 2
Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and butter mixture, followed by the eggs. Stir through crystallised ginger.
- STEP 3
Pour into the tin and smooth the surface. Bake for 35 - 40 mins. Allow to cool thoroughly before slicing into small bites. Arrange on a tray and sprinkle with icing sugar before serving.
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