Dark Chocolate, White Chocolate and Ginger Brownies
Photography by Josh Griggs.
Brace yourselves – these brownies are outrageously rich but oh-so good. They are luscious, deep and fat, so don't cut them too big... besides, you can always have two!
Makes: 30 Pieces
INGREDIENTS
350 grams dark chocolate, 70% cocoa solids, cut into chunks
350 grams butter
6 large eggs, size 7
2½ cups caster sugar
1⅔ cups plain flour
1 cup dark Dutch cocoa powder
250 grams white chocolate, roughly chopped
2/3 cup roughly chopped crystallised ginger
METHOD
Equipment: Line a 31cm x 22cm deep baking tin (or equivalent) with baking paper.
Preheat the oven to 175°C regular bake.
Place the dark chocolate and butter in a microwave-proof jug or bowl. Heat in the microwave on medium-low in 30-second bursts, stirring in between, until smooth and melted.
Beat the eggs with the caster sugar in a separate bowl until pale and creamy. Stir in the chocolate mixture. Sift in the flour and cocoa and stir to combine. Mix through the white chocolate and ginger and pour into the prepared tin.
Bake for 40-45 minutes until cooked through. Cool in the tin before cutting.
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!