Fudgy Ginger and Pecan Brownies
Ginger and pecan brownies that are fudgy, moist and chocolaty.
Equipment
Ingredients
- 185 g Dark Chocolate
- 185 g Unsalted Butter
- 275 g Caster Sugar
- 85 g Plain Flour or Gluten Free Flour
- 3 tsp Ground Ginger
- 60 g Pecan Nuts (Crushed + extra for decoration)
- 40 g Cocoa Powder
- 3 lrg Eggs
Instructions
- Melt 185 g Unsalted Butter and 185 g Dark Chocolate in a pan on a low heat or use the microwave at 25 second intervals. Leave to cool.
- Heat oven at 160℃ fan/180℃.
- Sieve the 85 g Plain Flour or Gluten Free Flour and 40 g Cocoa Powder in a bowl and add the3 tsp Ground Ginger. Set aside.
- Crush the 60 g Pecan Nuts and set aside.
- Whisks 3 lrg Eggs and 275 g Caster Sugar until pale, thick and creamy.
- Pour cooled chocolate mixture over eggy mousse. Fold in using figure 8 method until thoroughly mixed in.
- Add the sieved powder and mix in slowly until thoroughly blended.
- Finally stir in chopped pecan nuts.
- Add to 2 x fully lined brownies tins spreading evenly and bake for 26 minutes
- Allow to cool in tin then grab the greaseproof paper from either side of tin and pull out carefully. Cut in to squares and keep in a air tight container to keep fresh.
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Notes
Don't rush when adding the flour and cocoa powder, fold in slowly until it's all combined.
Nutrition
Calories: 241kcalCarbohydrates: 26gProtein: 2gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 23mgSodium: 4mgPotassium: 133mgFiber: 2gSugar: 18gVitamin A: 264IUVitamin C: 0.04mgCalcium: 16mgIron: 2mg
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