This sweet treat is soooo my sort of thing – chewy, fudgy, spicy and not too sweet. I whipped it up in 40 minutes on a rainy Sunday morning and it perfumed the whole house.
It would make a great Christmas food gift as the brownie will last around 4-5 days in an air-tight container.
Gingerbread choc chip brownie
125g butter, chopped
1 cup brown sugar
1/2 cup treacle
2 teaspoons vanilla extract
3 teaspoons ground ginger
2 teaspoons mixed spice
pinch salt, optional
1 1/4 cups plain flour, sifted
200g dark cooking chocolate, chopped
Preheat oven to 180°C (conventional). Grease and line a 26 x 16 x 4 cm (base measurement) slice tin with baking paper. Place the butter, sugar and treacle in a medium saucepan over low heat, stirring, until butter has melted. Remove from heat. Set aside for a couple of minutes. Add the egg, vanilla, ginger, mixed spice and salt. Mix well to combine. Add the flour and mix until just combined. Fold through 150g of the chocolate. Spread batter into prepared tin. Sprinkle with remaining chocolate. Bake for 25 minutes, or until the edges are firm. It will continue to cook a little as it cools. Cool the brownie in the tin.
Serves 12 (depending on how greedy you are feeling!)
oOo I like my brownies really moist and fudgy. If you like your brownies more dry just cook for a little longer.