For this week’s Charity Chomp, Beresford Street Kitchen has shared another of their menu hits.

The team said it is one of their most famous offerings as it won an in house bake off judged by “the one and only Michael Caines”.

(makes about 18 pieces)

Dark Chocolate and Ginger Brownie

Ingredients:

  • 300g dark chocolate

  • 150g unsalted butter

  • 50g cocoa powder

  • 4 large eggs

  • 200g caster sugar

  • 2 pieces stem ginger


Method:

  1. Heat oven to 180c and line a baking tin.

  2. Break up dark chocolate in a bowl, place bowl over a pan of simmering water until chocolate melts.

  3. Remove from heat, sift in cocoa powder and mix well.

  4. Whisk eggs in another bowl, add sugar and keep whisking until fluffy.

  5. Fold the chocolate into the egg mixture .

  6. Add the chopped stem ginger and fold again.

  7. Pour mixture into the lined baking tin and bake for 20 to 25 minutes, or firm to touch.

  8. Remove from the oven and leave to cool in the tin.

  9. Once chilled cut and serve or store in a cake tin for later.

 

DONATE…

Remember, there’s one key rule with Charity Chomp… if you think it’s delicious, donate! 

Click HERE to give a ‘tip’ to BSK. 

…And why not treat yourself a copy of BSK’s recipe book? ‘Cooking with a Conscience’ is available here. 

This recipe first featured on Bailiwick Wellbeing, your free guide to wellness in work and island life to help you start the weekend – and week ahead – in the right way. Sign up now here.