Chocolate, Brazil nut and ginger brownies
Prep time: 20 minsTotal time: 
Chocolate, Brazil nut and ginger brownies
Prep time: 20 minsTotal time: 
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.
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.
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
Make the day before; they can also be frozen.
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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.
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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.
