MINI CHOCOLATE & GINGER BROWNIES
A squidgy dark chocolate traybake dotted with spicy crystallised ginger then cut into bitesize squares for the perfect sweet canapé
Provided by Caroline Hire - Food writer
Categories Dessert, Snack
Time 1h
Yield Cuts into 36 squares
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/ 160C fan/ gas 4 and line a 20cm x 20cm square tin with baking parchment. Melt the dark chocolate with the butter in the microwave or in a heatproof bowl over just simmering water.
- Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and butter mixture, followed by the eggs. Stir through crystallised ginger.
- Pour into the tin and smooth the surface. Bake for 35 - 40 mins. Allow to cool thoroughly before slicing into small bites. Arrange on a tray and sprinkle with icing sugar before serving.
Nutrition Facts : Calories 129 calories, Fat 7.7 grams fat, SaturatedFat 4.6 grams saturated fat, Carbohydrate 13.8 grams carbohydrates, Sugar 10.9 grams sugar, Fiber 0.6 grams fiber, Protein 1.4 grams protein, Sodium 0.2 milligram of sodium
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