Maybe it’s my competitive nature, or just a need to be creative, but oh I DO love a challenge!
Amanda Bootes over at amandabootes.blogspot.co.uk has launched the #letsgetfoodiechallenge as a fun way to get fellow foodies to come up with their favourite recipes in answer to various challenges.
Week One: 3rd May – 16th May : Create your best chocolate recipe.
So that’s what I did.
Gingerbread Spiced Chocolate Brownies with Cream Cheese Frosting and Ginger Toffee Sauce
Makes 6 generous slices.
For the brownies:
- 100g Green & Blacks Burnt Toffee Chocolate
- 100g unsalted butter
- 150g granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 60g plain flour
- 1 tbsp cinnamon
- 1 tbsp ground ginger
- 1 tbsp ground allspice
- pinch of nutmeg
- pinch of ground cloves
- pinch of salt
For the cream cheese frosting:
- 300g icing sugar
- 50g unsalted butter, softened
- 125g cream cheese, fridge cold
For the ginger toffee sauce:
- 60ml double cream
- 50g Demerara sugar
- 40g unsalted butter
- 2 pieces of stem ginger, finely chopped
- 6 tsp stem ginger syrup from the jar
- Put all of the ingredients for the ginger toffee sauce in a pan, over a low heat. Stir occasionally until everything is combined and the sugar is dissolved. Remove from the heat, and leave to cool. It will thicken as it cools.
- Melt the chocolate and butter in a bowl, over a pan of barely simmering water, until melted. you will be able to see small lumps in the chocolate, don’t worry, this is the little pieces of burnt toffee. Meanwhile, whisk the eggs, sugar and vanilla until pale.
- Remove the chocolate from the heat, and mix in the egg mixture.
- Sieve the flour, spices and salt into the mixture and beat until combined.
- Pour the mixture into a 1lb loaf tin that has been lined with greaseproof paper, and pop into a preheated oven at 180°c . Cook for 15-20mins, just keep an eye out for that gorgeous cracked surface that will tell you that it’s ready – you don’t want to overcook them and lose that squidgy centre.
- Remove from the tin, using the greaseproof paper to lift it. Leave to cool on a wire rack.
- In a clean bowl, mix together the butter and icing sugar until combined. It will still look very powdery at this point. Add the cream cheese, and mix with a fork before whizzing it up with a hand held whisk for about 5 minutes, until it’s light and fluffy.
- Once the brownie has cooled, smother it with the cream cheese frosting, and smooth with a palette knife.
- Put the ginger toffee sauce in a piping bag (or in a sandwich bag, just snip the corner) and crisscross over the icing.
- Slice and eat. Preferably with a big cup of tea.
These brownies are beautiful, if I do say so myself! I’m going to have to remember this recipe for Christmas, I think they’d be perfect for that time of year. Try them! Let me know what you think.
This week’s challenge is to help raise awareness for The Big Chocolate Tea Party – raising funds for the Sick Children’s Trust. Click here to read more about them.