Quadruple-Ginger Brownies

Exceptionally gooey!

Exceptionally gooey!

I tend to tweet ‘white rabbits, white rabbits, white rabbits’ first thing in the morning on the first of every month. It’s a bit daft, but it’s a tradition. This morning, while I was doing that, I had an email asking if I’d like to come onto Tasmanian evening radio to chat about my research! That was at 6am – by 8:30am we’d checked they could dial through to my phone and I’d been interviewed! So much for #BakingBeforeBreakfast! This has been an exceptionally surreal week.

But baking still needs to happen eventually, no matter what else I’m up to. I’ve been playing again – Domestic Sluttery’s triple ginger brownies sounded lovely but I know how much Jef loves crystallised ginger so that had to go in too… and the way his eyes lit up when I mentioned adding dark chocolate chips, in they went too!

Quadruple Ginger & Chocolate Brownies
Makes 12, original recipe here.

You will need:

  • 225g light brown sugar (or caster sugar)
  • 110g unsalted butter
  • 2 eggs, beaten
  • 1/2 tsp vanilla essence
  • 50g plain flour
  • 15g cocoa powder
  • 1 tsp baking powder
  • 3 tsp ground ginger
  • 1 tsp freshly grated ginger
  • 2 tbs crystallised ginger
  • 100g dark chocolate chips
  • 4 pieces of stem ginger, chopped


  1. Preheat the oven to 180C/350F/gas mark 4. Line a baking tin (ideally around 18cm by 28cm, and 5cm deep, but they’ll be ace whatever you use) with baking paper. If the paper overhangs the tin slightly, it’ll be easier to lift the brownies out.
  2. Beat together the sugar and butter until light and fluffy. Gradually beat in the eggs anad vanilla essence.
  3. In a separate bowl, stir together the flour, cocoa, baking powder, ground ginger and grated ginger, crystallised ginger and dark chocolate chips. Fold this flour mix into the wet ingredients.
  4. Gently stir in the stem ginger, then pour the brownie mix into the tin.
  5. Bake for 30-35 minutes until slightly springy in the middle, and a skewer inserted comes out with a few crumbs. Leave to cool for five minutes, then lift out on the paper and leave on a wire rack to cool. Cut into 12 pieces and eat while still slightly warm.
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