Dark Chocolate, White Chocolate and Ginger Brownies
Photography Josh Griggs.
Brace yourselves – these brownies are outrageously rich but oh-so good. They are luscious, deep and fat, so don't cut them too big... besides, you can always have two!
Makes: 30 Pieces
INGREDIENTS
350 grams dark chocolate, 70% cocoa solids, cut into chunks
350 grams butter
6 large eggs, size 7
2½ cups caster sugar
1⅔ cups plain flour
1 cup dark Dutch cocoa powder
250 grams white chocolate, roughly chopped
2/3 cup roughly chopped crystallised ginger
METHOD
Equipment: Line a 31cm x 22cm deep baking tin (or equivalent) with baking paper.
Preheat the oven to 175°C regular bake.
Place the dark chocolate and butter in a microwave-proof jug or bowl. Heat in the microwave on medium-low in 30-second bursts, stirring in between, until smooth and melted.
Beat the eggs with the caster sugar in a separate bowl until pale and creamy. Stir in the chocolate mixture. Sift in the flour and cocoa and stir to combine. Mix through the white chocolate and ginger and pour into the prepared tin.
Bake for 40-45 minutes until cooked through. Cool in the tin before cutting.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.