I do love to bake, but often find that I don’t have a lot of time to do so at the moment. Festive baking is something that I do like to make time for, though, as there are so many fun things to make at this time of year, as well as some amazing flavours that are just quintessentially Christmassy.
Brownies are something we all love in our household, and the good news is that they are so simple to make. I find that brownies are so versatile too, with so many different versions you can make. From adding creme eggs and mini eggs at Easter to adding in some flavours of Christmas and winter, you can make brownies for any occasion. Guylian have a range of recipes that have been created by food bloggers to help with the festive finishing touches of your Christmas table. Luckily, they shared the recipe with me and challenged me to try to make it myself.
The twist on these brownies is that they are made with ground ginger and stem ginger, to give them a festive twist on a classic. They taste incredible, and are just the right texture for brownies, not too gooey but not too cake like either. Topped with Guylian SeaShell chocolates as a finishing touch, they are simple to make, taking only ten to fifteen minutes to prepare, and don’t need long in the oven either. The chocolate and the ginger really works, without the ginger being overpowering. They are honestly dreamy and work fabulously for a festive bake that is quick and easy and sure to please.
Guylian Ginger Chocolate Brownies
- 120g butter
- 175g dark chocolate
- 110g white sugar
- 110g dark muscovado sugar
- 2 eggs and 2 egg yolks
- 1/4 tsp salt
- 30g cocoa powder
- 100g plain flour
- 1 and 1/2 tsp ground ginger
- 60g stem ginger
- 15g white chocolate
- 15g milk chocolate
- 12 Guylian Seashell chocolates and Guylian SeaHorse chocolates to decorate
- Preheat the oven to 180C/160C fan/Gas 4 and line 20x20cm (an 8 x 8-inch) baking tin with butter and parchment paper.
- Weigh out the sugars and break down any lumps in the muscovado sugar using your fingers.
- Melt the butter and chocolate together in a bain-marie or in the microwave.
- Stir in the sugars.
- Add the eggs and yolks and beat to just combine using a handheld balloon whisk.
- Sieve the flour, cocoa, ground ginger and salt into the batter and mix until just combined and no streaks of dry ingredients remain.
- Mince the stem ginger finely using a sharp knife, scatter over the batter and fold in.
- Pour into the tin and bake for 20 minutes. Poke a toothpick into the centre of the brownie – if raw batter is evident on the stick, continue to bake for another 2-3 minutes, but if there are moist crumbs on the stick, it is fully baked.
- Take the tin out of the oven when baked and let the brownie cool completely in the tin.
For the Finishing Touch
- Melt the white and milk chocolate and drizzle over the brownie.
- Quicky top with the Guylian SeaShell chocolates and Sea Horse chocolates.
- Cut into 12 pieces and leave to set.
- Store for 2-3 days in an airtight container.
You can view more of the Guylian festive recipes HERE. They all look incredible and with the chocolate and hazelnut taste of Guylian chocolates, there will be something for everyone.
*this is a collaborative post.
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