*THOSE* Chocolate Brownies Recipe

So I've made these now for a few events and by golly gosh have they gone down well! The old recipe was glitching due to popularity so I've re written it out here with both variations. (For the record, I love the ginger ones but I know some chocolate gluttons can't enough of the triple stuff so you've got that here too!) Thanks lots for all your lovely comments about these guys and I hope you enjoy recreating them at home!

  • 200g best quality dark chocolate (70% cocoa solids or above)
  • 175g unsalted butter 
  • 200g golden caster sugar
  • 125g light brown soft sugar 
  • 130g plain flour
  • 1 1/2 tsp ground ginger
  • 1 tsp maldon sea salt
  • 3 eggs
  • handful chopped stem ginger
  • handful of chopped crystallised ginger (both gingers to taste though- I probably added twice as much!) OR
  • 250g chopped mixed chocolate chunks
  • 1 - 2 tsp maldon salt
  1. Preheat the oven to 170°C/ Gas Mark 3/ 325°F.
  2. Place the chocolate in pieces and butter into a bowl over a pan of simmering water (be careful not to let the bottom of the bowl touch the water and keep it topped up if necessary). Leave until smooth.
  3. Using a tea towel (because of the steam), remove from the heat and stir in the sugar until it’s all melted.
  4. Sift in the flour and ginger (if using) and mix thoroughly.
  5. Leave for a few minutes to cool and then stir in the eggs and salt (don't sprinkle it too much - you want gorgeous hunks of salt throughout!)
  6. Mix in the chopped stem ginger pieces and once poured into the tin, stud the top with the crystallised ginger in as even a pattern as you wish or just fold through your choc pieces - finishing with another flourish of salt flakes.
  7. Bake for around 30 mins. If it is still really gooey when tested in the centre and wobbles when shook then leave for a few more minutes. Your own judgement here is important as you can make them as gooey and squidgy as you like but don’t leave them for longer than 45 as they’ll be more cakey than brownie-y…
  8. Leave to cool in the tin completely - this is imperative in retaining that fudginess that we all desperately want for a brownie! You can trim the sides after a couple of hours if you just can't wait all afternoon...