- 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!