I wasn't going to post this recipe, as it was a hurriedly made treat for my son to take home with him after having dinner with us, and I wasn't sure I'd get time for any photographs, but I've been reminded several times on Facebook that it's Chocolate Week this week. Nearly every week is chocolate week here, but I hadn't planned a post based on baking with chocolate.
This was my basic brownie recipe, which is dense and fudgy, with the zest of an orange and some crystallised ginger added. Delicious!
Melt together 140g butter and 140g plain chocolate. Add 300g light muscovado sugar and the finely grated zest of an orange, and stir until the sugar has dissolved. If necessary, cool this mixture a little before the next stage, so that the mixture isn't too hot to take the eggs. Add three eggs, one at a time and beat in. Sieve in 160g plain flour and 3 tablespoons of cocoa and fold in. Lastly fold in 50g (or more if you have it, I was using the last of a pack!) of crystallised ginger, chopped as coarsely or finely as you like. Transfer the batter to a 20cm (8") square tin, lined with baking parchment, and bake at 180C for about 30 minutes until just set. Cool in the tin.