Ok, I admit it. This is a bit of a cheat, and just a variation of the Chocolate Cherry Brownies I made the other week. But, a) they were awesome, b) I didn’t have any dried cherries, and c)….. we were having a bake sale at work again and I fancied making them again.
Oh yes, so…. you know how I love ginger, well I thought I would give that a whirl! So instead of dried cherries, I added some chopped up crystallized ginger:
Ginger and Chocolate Chunk Brownie Recipe – adapted from The Best of Cadbury’s Chocolate Cooking
200g/ 7oz milk chocolate
300g/ 10oz dark chocolate, broken into pieces
225g/ 7 1/2oz unsalted butter, softened
225g/ 7 1/2oz light muscovado sugar
75g/ 3oz self-raising flour
200g crystallized ginger, chopped
Grease and line a 28x30cm/ 11×8 inch baking tin. Preheat the oven to 190C/ 375F.
Roughly chop the milk chocolate. Melt the dark chocolate, then stir in the butter.
Beat together the eggs and sugar, then beat in the melted chocolate mixture. Stir in the flour, ginger, and milk chocolate. Turn the mixture into the prepared tin and level the surface.
Bake in the preheated oven for 40 minutes, until the surface firms firm, but soft underneath. Leave to cool in the tin, then turn out and cut into 18 squares.
I forgot to take any good pictures of the end result!
Other than that, I am currently working on a little cross stitch project (one that I had seen ages ago and thought was cute, but don’t really have a purpose for right now, yet as I fancied doing some stitching and had all the required bits!):
Can you tell what it is yet?
Also, Mr Linux has discovered how to get on top of the bookcase where we keep the CDs. Oops.