• 300g FairTrade Dark Chocolate, chopped into small pieces
  • 250g Unsalted Butter, chopped into small pieces
  • 4 Free Range Eggs
  • 150g FairTrade Caster Sugar
  • 150g FairTrade Dark Brown Soft Sugar
  • 80g FairTrade Cocoa
  • 65g Plain Flour
  • (1/4tsp Xantham Gum if using Gluten Free Plain Flour)
  • 2 Balls Stem Ginger, finely chopped
  • 1tbsp Stem Ginger Syrup

Icing Sugar for decoraring

  • Icing Sugar for decoraring


  • STEP 1
    Preheat your oven to 180C/Gas Mark 4 and grease and line a tin approx 20x30cm.
  • STEP 2
    In a large heavy based saucepan, over a low heat, melt 200g dark chocolate and all of the butter. Stir frequently to ensure its not burning. When its all melted set aside.
  • STEP 3
    In a separate bowl whisk together your eggs and sugar and then pour into your chocolate mixture and stir to combine.
  • STEP 4
    Sieve your dry ingredients into the chocolate mixture and stir together well. Add your remaining 100g chocolate, the finely chopped stem ginger and ginger syrup and mix to combine.
  • STEP 5
    Pour your mixture into the prepared tin and make sure its evenly spread. Bake in the preheated oven for 20-25 minutes or until it has started to crackle on top and is slightly firm on top.
  • STEP 6
    Once the brownie has cooled, cut into 24 pieces and dust with icing sugar. It tastes amazing with creme fraiche, ice cream, cream or by itself!

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