Sunday, 21 December 2014

Super Easy Christmas Baking: Gingerbread brownies

Here's a super easy recipe for some Christmassy brownies, full of festive spices and chunks of stem ginger and sweetened with some white chocolate buttercream icing. They last particularly well, up to a week in the fridge, so make for good gifts for pals and for you to munch on throughout the Christmas break. I was originally thinking of a gingerbread latte brownie when making these so these are best enjoyed with a strong cup of coffee.

Gingerbread brownies

250g unsalted butter, chopped (at room temperature)
300g dark chocolate, chopped
4 eggs
330g brown sugar
200g plain flour, sifted
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/3 cup (35g) cocoa, sifted
4 pieces of stem ginger, chopped

1. Preheat the oven to 170 degrees Celcius (150 degrees for fan ovens). Grease and line a brownie pan or square cake pan.
2. Melt butter and 200g chocolate in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water), stirring until smooth or melt together in short bursts in the microwave. Set aside to cool slightly.
3. Add eggs, one at a time, to the chocolate mixture, beating well after each addition until combined. Add sugar, flour, baking powder and spices, then fold in the cocoa and the stem ginger.
4. Spread batter into the pan and bake for 25 minutes or until just set. Cool in the pan, then turn out and cut into squares.
5. Cover with white chocolate buttercream icing.

White Chocolate Buttercream Icing

110g unsalted butter (at room temperature)
250g icing sugar, sifted
150g white chocolate

1. Melt the white chocolate in a heatproof bowl set over a pan of simmering water or in the microwave in short bursts, mix until smooth and leave to cool.
2. Beat the butter and half the icing sugar together until smooth (about five minutes with an electric mixer). Keep adding the icing sugar in heaped spoonfuls and mix until smooth and pale.
3. Beat in the melted white chocolate, making sure not to beat too much or the mixture will go runny. It should be a spreadable consistency and you may require more icing sugar if runny or add some milk if the mixture is too stiff.


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