Description
Crisp on the outside and soft on the inside these Gooey Ginger Brownies served with Toffee Sauce are decadent and delicious
Ingredients
120 g good-quality dark chocolate
125 g unsalted butter
4 eggs
1 C (220 g) castor sugar
1 Tbsp (15 ml) Kahlúa
½ C (75 g) cake flour
½ Tbsp (7.5 ml) baking powder
½ C (125 ml) good-quality cocoa powder
3 Tbsp (45 ml) chopped preserved ginger in syrup
Toffee Sauce
80 g butter
½ C (125 ml) thickened cream
100 g firmly packed brown sugar
1 Tbsp (15 ml) golden syrup
Instructions
Preheat the oven to 180 °C and butter 8 holes of a muffin pan.
Place chocolate and butter in a heatproof bowl over simmering water (don’t let the bowl touch the water), and stir until smooth. Remove from the heat and cool slightly.
Beat the eggs until foamy, then add the castor sugar and beat until pale and thick. Gradually add the chocolate mixture, then stir in the Kahlúa.
Sift the flour, baking powder and cocoa together, then fold this into the chocolate mixture. Pour the batter into the prepared muffin pan to about halfway. Add 5 ml chopped preserved ginger to each muffin and cover with the remaining chocolate brownie mix. Bake for 25 minutes.
To make the toffee sauce, combine the butter, cream, sugar and golden syrup in a saucepan over medium heat. Cook, stirring, for 2–3 minutes, or until melted and smooth. Serve with the chocolate ginger brownies.
