- 300g good quality white chocolate, chopped into very small bits
- 150g unsalted butter, cubed
- 1 level tbsp of grated fresh ginger - microplane grated is best (no fibres)
- 1 vanilla pod
- 300g soft brown sugar
- 3 medium eggs
- 175g plain flour
- 1pt double cream
- 4tbsp golden syrup
- 1 lvl tbsp ground ginger
Pre-heat your oven to 180°C. In a large bowl, beat together eggs, sugar and vanilla pod scrapings. Melt together 200g of the choc and butter on a low heat in a bowl set over a saucepan of simmering water.
Cool for 5 minutes so you don't scramble the eggs and add to the egg/sugar mixture. When well mixed, add the flour - don't beat the life out of it but do carefully make sure it's properly mixed.
Mix in the ginger and taste. It should be there but should not overpower the fudgy flavour of the chocolate. Stir in remaining chocolate bits and pour into the tray (they need to be small so they melt quickly and don't sink). Tap the tin a couple of times to get rid of big bubbles. Cook for 35 minutes, testing at 30.
They are ready when an inserted skewer comes out cleanish - some stickiness is fine and in fact, desired. For the ginger cream, combine ingredients and whip to desired thickness.
Serve the brownies either warm or cool – you may find it easier to cut them once cooled though – with a dollop of cream on top.