This is one of Siobhan my oldest daughters favourite treats, she loves the indulgent, chocolatey gooey nature of any brownie. So when I saw the Organic Coconom Sugar was included in last month’s Degustabox I knew it would be perfect to make for the family, and especially Siobhan to celebrate the end of her exams! The ginger in the sugar gives the brownies a little lift and as it isn’t too strong it comes through just enough not to overpower the chocolatey treat. It’s an easy recipe to put together and you can serve it warm with ice cream or cold with some fresh cream.
- 100g Unsalted butter
- 200g Dark chocolate broken into small pieces
- 3 Large eggs
- 250g Coconom Organic Sugar (I used the Coconom sugar with added Ginger)
- 100g Plain flour
- 1 Teaspoon baking powder
- 25g Cocoa powder
- Icing sugar for dusting
- Heat the oven to 180C/Gas mark 4
- Line a square baking time with baking paper.
- Add the butter and chocolate into a heatproof bowl and melt over a pan of simmering water, allow the melted mixture to cool.
- Whisk the eggs and sugar together until pale and creamy.
- Fold in the melted chocolate and butter to the creamy egg and sugar mixture and then sift in the flour, baking powder and cocoa powder and fold in.
- Pour into the baking tin and bake for 20-25 minutes it should have a nice crust on the top but inside still remain soft.
- Allow to cool a little, slice into squares and serve warm or cooled.
- Dust with icing sugar before serving.