- For the brownies
- 200 grams Dark chocolate (Cocoa 60%)
- 60 grams candied ginger
- 200 grams whole, peeled almonds
- 200 grams butter
- 4 eggs
- 250 grams sugar
- 225 grams Pastry flour
Preheat the oven to 180°C (approximately 350°F) on the convection setting.
For the brownies: Chop the dark chocolate, ginger and almonds.
Melt the butter and chocolate in a bowl over a hot water bath, set aside and cool slightly. Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Beat the egg yolks and sugar until light and fluffy. Stir the chocolate mixture into the egg yolk mixture. Stir in the ginger and almonds. Sift the flour over the mixture and fold in together with the egg whites.
Spread the brownie batter on a well-greased, floured baking sheet.
Bake in the preheated oven for 25-30 minutes. The brownies should still be moist and slightly gooey in the middle.
The brownies are done when a toothpick comes out clean.
Cool the brownies and then cut into squares, each measuring 5 x 5 cm (approximately 2 x 2 inches).
For the topping: Chop the chocolate and melt it in a bowl over hot, not boiling water. Cut the candied ginger into slices.
Coat the tops of the brownies with the melted chocolate and garnish each with a slice of ginger. Let dry and cool completely before serving.