The August bank holiday is traditionally the time to pile the family in the car and pack up a picnic for a leisurley stroll in the British countryside. And what better sweet treat to unwrap whilst enjoying the fresh air, than a delicious gooey, fudge brownie! Also, perfect for inside picnics, be the weather traditionally British and rainy.
Ginger and Pecan Nut Brownies
- 250 Grams Plain Chocolate (Broken into pieces)
- 250 Grams Butter
- 5 Free-Range Eggs
- 350 Grams Muscovado Sugar
- 150 Grams Plain Flour
- 130 Grams Pecan Nuts
- 1/2 Cup Crystalized Ginger (Chopped)
To Prepare: Line a baking sheet/tin with greaseproof paper and lightly brush with butter and preheat your oven to 180C/350F/Gas 4.
To melt the chocolate, place in a heatproof glass bowl and suspend over a pan of boiling water. Mix the chocolate until it's completely melted, then remove the glass bowl from the pan and add in the butter. Stir until well combined.
In a separate bowl, beat the eggs and then add in the sugar. Whisk the two together until light and fluffy.
Now combine the chocolate mixture and egg mixture together in a large bowl and gradually sift in the flour and add in the nuts and ginger. Gently fold the mixture all together - be careful not to over mix, as this will remove too much air from the mixture and it won't rise.
Once the ingredients are well combined into a brownie batter, pour into the greased baking sheet/tin and place in the oven for approx 20-25 minutes.
Once the top of the brownie has become firm, remove from the oven and test the cake by inserting a fork. If the fork comes out clean, then they are baked and ready to remove from the oven.
Set the brownies on the side, until cool, then cut into slices.