These no-bake cheat’s ginger brownies are dense and fudgy. Plus they’re super speedy – you can whip them up in just ten minutes.
MAKES 36 MINI BROWNIES
3 x Jamaica ginger cakes (such as McVitie’s), coarsely crumbled
4 tbsp dark rum or smooth orange juice
300g dark chocolate (at least 70% cocoa), broken into pieces
100g milk chocolate, broken into pieces
250g unsalted butter, diced
4 medium egg yolks
40g roasted chopped hazelnuts
1. Place the ginger cake in a large bowl and sprinkle the rum or orange juice over it. Stir to evenly coat the cake and set aside.
2. Gently melt the dark and milk chocolate with the butter in another large bowl set over a pan with a little simmering water in it, then beat in the egg yolks one at a time. Finally, fold in the ginger cake.
3. Line a 23cm square brownie tin (around 4cm deep) with clingfilm, leaving enough overhang to fold back over the top of the cake. Smooth the mixture into the tin, patting the surface with the back of a spoon to level it. Scatter over the nuts, loosely cover with the overhanging clingfilm and chill for 3-4 hours until firm.
4. Lift the brownie out of the tin using the clingfilm then carefully peel it off and cut into 36 squares for mini brownies. These will keep well loosely covered in the fridge for several days.
TIP This makes a bumper batch of mini brownies, but you can also make up half the quantity of the recipe. In this case, fill half the brownie tin, and fold the clingfilm on the unfilled side of the tin back over the mixture to keep it in place, patting the edge to neaten it.
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.