Dark Chocolate, White Chocolate and Ginger Brownies
Photography 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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.