Ingredients
Scale
- 400 g ginger snap biscuits (crushed)
- 175 g butter (melted)
- 1 tsp ground ginger (optional)
- 225 g butter
- 200 g dark chocolate (70%)
- 200 g milk chocolate (55%)
- 4 eggs
- 220 g white sugar
- 175 g brown sugar
- 2 tsp vanilla extract
- 1 tsp instant espresso powder
- ½ tsp salt
- 150 g cake flour (sifted)
Instructions
- Preheat the oven to 180 degrees C
- Line and grease a 20cm x 30cm baking tin
- Mix the biscuits, butter and ginger (if used) and spoon the mixture into the baking tin
- Use the back of a spoon to press the mixture down evenly and place in the freezer until
- needed
- Place the butter and chocolate in a medium saucepan and heat over a low heat
- Stir until melted and smooth and set aside
- Beat the eggs, sugar, vanilla, espresso powder and salt and whisk to combine
- Add the egg mixture to the chocolate mixture and stir until combined
- Add the flour and mix well
- Pour over the frozen cookie base and cook for 35 – 40 minutes until fudgy when tested with
- a skewer
- Let the brownies cool completely in the tin, cut into squares and serve
- Category: Baking