GINGERBREAD BROWNIE

I like brownies because, well, they are chocolate.  However, I wouldn't say that I love brownies.  They have always seemed a bit one dimensional taste wise to me - overwhelmingly chocolate.  I prefer my chocolate treats to have extra flavours and textures.  That's why I am in love with this Gingerbread Brownie.  It is chocolate, it is dense and it has the bonus of having wonderful spices in it.  The amount of spice is just right in my opinion.  Enough to know it is there and enjoy it but not overpowering.  The spices work really well with the chocolate.  It makes a really thick batter, so make sure you smooth it well into its tin before baking.

GINGERBREAD BROWNIE 

Brownie
250g unsalted butter diced
200g dark chocolate (70% cocoa) broken into squares
1 1/3 cups of plain flour
1 1/3 cups of brown sugar (firmly packed)
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground ginger
4 eggs

1. Grease and line a square 20cm cake tin. Preheat oven to 160 degrees.
2. Place chocolate and butter in the bowl with the kneading blade. 

3. Select Sp 3, 65 degrees, 6 minutes.
4. When programme is complete, scrape down the sides of the bowl.
5. Add remaining ingredients in the order specified.
6. Select Pastry P1 1.30min. When there are 30 seconds remaining, stop the machine and scrape down the sides of the bowl. Resume programme.
7. When the programme is complete, place batter in the prepared cake tin.
8. Bake brownie for 25 - 30 minutes in the middle of the oven.
9. Brownie is cooked when fully set but still soft in the centre. Do not over bake or you will have a dry brownie.
10. Allow to cool in the tin. Then decorate.

Chocolate Drizzle
100g dark chocolate (70% cocoa)
1/4 cup icing sugar.

1. Place broken up chocolate in the bowl with the kneading blade.
2. Select Sp3, 65 degrees, 5 minutes.
3. Place melted chocolate in a zip lock back and snip off the corner.
4. Sprinkle icing sugar over the brownie and then drizzle chocolate over the top.
5. Cut into squares.

NOTE - you can do the icing sugar and melted choc before you cut it into squares or after.  Whichever takes your fancy.

SPICED HONEY CAKE

Isn't honey a wonderful thing?  I love honey.  There is nothing like honey slathered all over a piece of homemade white bread, still hot from the oven.  It's delightful on crumpets, pikelets and scones too. Honey can be used as a substitute for sugar in many baked goods and is also fantastic as the main flavour.  This cake is fantastic.  A lovely mix of the distinctive taste of honey and tasty spices.  It smells fabulous when it is baking.

SPICED HONEY CAKE  

125g honey
50g golden syrup

140g butter diced

45g brown sugar

150g plain flour

1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp mixed spice

2 eggs

1 tbsp of finely grated fresh ginger (or used 1/4 tsp ground ginger)

1. Preheat your oven to 160 degrees and place a rack so the the top of the cake tin will be in the centre of the oven.
2. Line a 20cm x 10cm loaf tin with baking paper, with paper hanging over the long sides.
3. Place honey, golden syrup, butter and sugar in the jug with the kneading blade. Select Sp3 Temp 70 Time 3.00.
4. When the programme is finished add all other ingredients.
5. Select Pastry P1 for 1.00.  After 30 seconds, stop the machine and scrape down the jug. Resume programme.
6. Once programme is complete, pour batter into your prepared tin (note that the batter is very liquid).
7. Place cake in the oven and bake for 30 - 35 minutes.
8. When the cake is firm in the centre or a skewer inserted in the middle comes out clean, remove from the oven and allow to cool in the tin for 10 minutes before turning out to cool on a wire rack.
9. Can be eaten warm or at room temperature.

Note - you can cook this in any shaped tin you prefer. Just keep an eye on the cooking time.