Brownie with stem ginger

Last week one of my colleagues bought some into the office. She’d been to an event and they had given her a box as a thank you for coming. They were beautiful. Rich, gooey, barely baked cake laced with brandy and only just held together by the thinnest of crusts. From the first melting mouthful, I knew that a batch of brownies would soon be on my agenda.

The urge to get chocolatey swam around in my brain and soon met the question that has been hanging around the back of my mind, waiting for a handsome answer to come up and proposition it: what can I do with that half jar of stem ginger in syrup that I’ve had in my cupboard for about a year?

Brownies with little nuggets of spicy, sweet stem ginger nestling in the middle of them. It seems so obvious now. I added a spoonful of ground ginger to the mix, so you get a bit of lingering warmth just skirting the edge of your taste buds and highlighting the flavour of the stem ginger when you hit it. Be warned: you will want to eat at least two, so don’t invite too many people round to share them.

Brownies with stem ginger
Makes 12

180g cold unsalted butter, chopped into small chunks, plus extra for greasing
200g 70% dark chocolate, broken into small chunks
3 medium eggs
280g caster sugar
85g plain flour
40g cocoa powder
1 tsp ground ginger
80g stem ginger in syrup, drained and roughly chopped

1 Place the butter and chocolate in a heatproof bowl and set over a saucepan quarter filled with simmering water (make sure the water doesn’t touch the bowl). Keep over a low heat, stirring occasionally, until the butter and chocolate have melted and are smooth. Remove from the heat and leave for about 10 minutes to cool.

2 Preheat the oven to gas mark 4/180°C/fan oven 160°C. Grease a 20cm square cake tin and line the base with baking parchment.

3 Beat the eggs and sugar together with an electric whisk for 3–4 minutes until they are very pale, thick and creamy. Using a flexible, rubber spatula, stir the melted chocolate into the eggs, trying not to knock too much air out of the mixture. Sift in the flour, cocoa and ginger and add the stem ginger. Stir in to combine. Scrape into the prepared tin and bake for about 25 minutes, until a crust has formed (they’re best a bit underbaked). Leave to cool completely in the tin.

4 Slice into 12 squares and keep in an airtight tin. They will keep for at least a week, but my batch was eaten in less than 24 hours.

Update 20/12/2010: I made these this weekend with Green & Black’s Ginger Chocolate instead of plain, left out the ground ginger and added in 2 tbsp syrup from the stem ginger jar. They took 45 minutes to bake (I suspect my last oven was a roaster and my current 1 is a fridge in disguise) and they were excellent, possibly even better.

Tagged with: BakingBrowniesChocolate

18 Responses to Brownies with stem ginger

  1. shayma says:

    that’s a beautiful combination. why didnt i think of it? i had some gorgeous choccies which a friend brought from belgium , dark chocolate with ginger, i loved them. have always thought about making a chocolate cardamom cake but now that you’ve put this idea in my head, shall try ginger chocolate cake. this looks amazing. i’d love to have one right now. x

    • ginandcrumpets says:

      I know, it’s a combination that makes you slap your forehead and say: “Of course!” Chocolate and ginger love each other (although I like the sound of chocolate and cardamom cake).

  2. Bellerina says:

    Please bring some to me. Please. 🙂

  3. A few years ago I had two jars of neglected stem ginger from Sainsburys languishing in my cupboard. I’d had them so long I threw them out eventually (probably about 4 years later). Recently though, I ended up buying a new jar from Waitrose and have been using it quite a bit, not necessarily the globes of ginger but that wonderful sticky syrup they float in. I wish I could buy the syrup on it’s own!!

    Ginger brownies look and sound sinful.

    • ginandcrumpets says:

      Whereas I am always eft with half a jar of the syrup. I’ve just started to come up with things to do with it. We clearly need to operate a sharing system, so you can have the syrup and I can have the stem ginger!

  4. The Grubworm says:

    I have a jar of half-finished stem ginger in syrup in the fridge *rubs hands with glee* Thanks for posting this stickily delicious question to the gingery answer.

  5. Maninas says:

    fantastic combo – ginger & chocolate. I had some cookies like that once and loved them!

  6. […] things in my kitchen cupboards continues apace. Having used up most of my jar of stem ginger in Brownies with stem ginger and Rhubarb and ginger cake, I now have a lot of stem ginger […]

  7. sister no1 says:

    I made these this weekend – they are luverly. Athlough my brain is convinced that the ginger tastes like mint.

  8. It goes without saying that I love ginger. Stem giver finds its way into all sorts of delicious sweet things in my house but (goodness only knows why) I’ve never thought to put it in with chocolate or brownies. Silly really seeing as my new favourite Green & Blacks chocolate bar is the dark chocolate and ginger one…

    I have a sneaking suspicion that these little beauties will find their way onto the menu alongside my mincepies tomorrow 🙂

    • ginandcrumpets says:

      I’m actually making this morning’s batch with the Green and Black ginger chocolate instead of the plain chocolate. Left out the ground ginger and slung a tablespoon of the stem ginger syrup in along with the chopped stem ginger. Fingers crossed it works.

  9. […] of the month: Another good month for cakes, my favourite is the Brownies with stem ginger. I made these again for a Christmas party and biting into the soft, yeilding chocolate brownie […]

  10. […] I found this recipe: […]

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