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Chocolate, Brazil nut and ginger brownies

Name: Chocolate, Brazil nut and ginger brownies
Prep time: 20 min
Total time: 45 min
Yield: 20
Ingredients: 100g dark chocolate, in pieces; 100g soft butter; 200g light muscovado sugar; 3 large eggs, lightly beaten; 100g plain flour; 100g Brazil nuts, chopped; 75g crystallised or glacé ginger, chopped

Makes 20 | prep 20 mins | total time 45 mins, plus cooling

Chocolate, Brazil nut and ginger brownies

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Sarah Randell

Makes 20 | prep 20 mins | total time 45 mins, plus cooling

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Tags

Vegetarian

Traybakes

Chocolate

Easter

Nuts

Brownies

Nutritional information (per serving)

Calories

175Kcal

Fat

10gr

Saturates

5gr

Carbs

19gr

Sugars

15gr

Fibre

1gr

Protein

3gr

Salt

0.1gr

Sarah Randell

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.

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Ingredients

100g dark chocolate, in pieces
100g soft butter
200g light muscovado sugar
3 large eggs, lightly beaten
100g plain flour
100g Brazil nuts, chopped
75g crystallised or glacé ginger, chopped

Step by step

Get ahead

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.

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