{"id":8542,"date":"2020-10-30T15:09:32","date_gmt":"2020-10-30T14:09:32","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=8542"},"modified":"2020-10-30T15:09:32","modified_gmt":"2020-10-30T14:09:32","slug":"chocolate-gingerbread-brownies-with-fudgy-icing","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=8542","title":{"rendered":"Chocolate Gingerbread Brownies with Fudgy Icing"},"content":{"rendered":"

Chocolate Gingerbread Brownies with Fudgy Icing <\/strong><\/em><\/span><\/p>\n

400g dark chocolate, broken into chunks<\/p>\n

25g cocoa powder<\/p>\n

250g golden caster sugar<\/p>\n

250g butter, plus extra for the tin<\/p>\n

1 tbsp. ground ginger<\/p>\n

140g ground almonds<\/p>\n

6 large eggs, separated<\/p>\n

For the icing <\/strong><\/span><\/p>\n

100g butter, chopped<\/p>\n

50g dark chocolate, broken into chunks<\/p>\n

50g cocoa<\/p>\n

200g icing sugar, sifted<\/p>\n

few chunks of crystallised ginger, chopped into small pieces<\/p>\n

2tbsp ground ginger<\/p>\n

Preheat oven 180C fan. Butter a 20cm x 30cm cake tin, and line base and sides with baking parchment. Heat the chocolate, cocoa, sugar and butter together in a saucepan over a low heat. Once the chocolate and butter have melted and the sugar dissolved, remove from the heat and stir in the ginger and ground almonds, followed by the egg yolks one at a time. Beat the egg whites to stiff peaks. Using a metal spoon, stir in a couple of spoonfuls of egg whites into the chocolate mixture to loosen, then gently fold in the rest. Transfer the mixture to the tin. Bake for 30 – 35 mins until the top is set and the centre doesn’t wobble too much. Leave in the tin on a wire rack to cool completely.<\/p>\n

Once cool make the icing. Gently heat the butter, chocolate, cocoa, icing sugar, ground ginger and 4 tbsp. of water in a pan, stirring until you have a smooth icing. Pour over the cake, [still in its tin], leave for about 2 mins to cool slightly, then scatter over the crystallised ginger. Leave to cool completely before cutting into bars. Serve with ice cream or whipped double cream.<\/p>\n

 <\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

Chocolate Gingerbread Brownies with Fudgy Icing 400g dark chocolate, broken into chunks 25g cocoa powder 250g golden caster sugar 250g butter, plus extra for the tin 1 tbsp. ground ginger 140g ground almonds 6 large eggs, separated For the icing 100g butter, chopped 50g dark chocolate, broken into chunks 50g cocoa 200g icing sugar, sifted few chunks of crystallised ginger, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-2dM","jetpack-related-posts":[{"id":16565,"url":"http:\/\/wenvoe.org.uk\/?p=16565","url_meta":{"origin":8542,"position":0},"title":"Spinach Spaghetti and Red Velvet Brownies","author":"Alan Williams","date":"29th January 2026","format":false,"excerpt":"Some recipes to get you through the tail end of winter and of course Valentine\u2019s day Tuna, Olive and Spinach Spaghetti Ingredients 240g wholemeal spaghetti 1 tsp olive oil 1 red onion 2 x 110g cans tuna in olive oil, drained 50g black olives 1 lemon 160g baby spinach 1tbsp\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":16343,"url":"http:\/\/wenvoe.org.uk\/?p=16343","url_meta":{"origin":8542,"position":1},"title":"Feeling Festively Creative","author":"Alan Williams","date":"1st December 2025","format":false,"excerpt":"Feeling festively creative? 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