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Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Make the day before; they can also be frozen.
Preheat the oven to 180°C, fan 160°C, gas 4. Melt the chocolate over a bowl of simmering water, take the bowl off the heat; cool slightly.
Whisk the butter and sugar to combine. Gradually mix in the eggs, then the flour, melted chocolate, Brazil nuts and ginger. Tip into a lined 18cm-square tin. Bake for 25 minutes. Cool; cut into squares.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our