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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!