Fijian Ginger & Kerikeri Mandarin Brownie
Enjoy the zing of mandarin and peppery flavours of ginger in this brownie recipe by Whittakers.
Delicious gooey chocolate brownies can be enjoyed fresh out of the oven, or with a dollop of cream as dessert.
Ingredients
- 200g butter
- 3/4 cup dark cocoa (Dutched is best)
- 4 eggs
- 2 cups raw or white sugar
- 1 tsp vanilla extract
- 3/4 cup flour
- 1 tsp baking powder
- ¼ tsp salt
- 100g Whittaker’s Fijian Ginger and Kerikeri Mandarin Artisan block
Method
- Melt butter on a low heat and add cocoa. Mix together. Add 4 eggs and mix together. Add sugar and vanilla extract. Chop up the chocolate and add to the wet mix. Sieve in the flour, salt, and baking powder, fold into the wet mixture.
- Place in a square baking tin 21 cm x 21 cm with high sides.
- Bake at 180°C for approx. 40-50 mins. For a crusty top leave in the oven for an extra ten minutes with the heat turned off.
Handy Tips
Garnish options: Crystallised ginger or extra chopped chocolate.
