Spiced Cocoa Traybake
- ⅔ cup Milk chocolate (chopped)
- ¾ cup unsweetened cocoa powder (sifted)
- 1 cup butter
- 2 ½ cups light brown sugar
- 4 large eggs
- ⅔ cup self-rising flour
- 2 tsps ground ginger
- ½ cup stem ginger (finely chopped)
- To decorate
- colored sprinkle
Suggested variation; try replacing the milk chocolate with dark chocolate and use 1 tsp of ground star anise instead of the ground ginger.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3 and oil and line a 20 cm | 8" square cake tin.
Melt the chocolate, cocoa and butter together in a saucepan, then leave to cool a little.
Whisk the sugar and eggs together with an electric whisk for 3 minutes or until very light and creamy. o Pour in the chocolate mixture and sieve over the flour and ground ginger, then fold everything together with the stem ginger until evenly mixed.
Scrape into the tin and bake for 35 - 40 minutes or until the outside is set, but the centre is still quite soft, as it will continue to cook as it cools. Leave the brownie to cool completely before cutting into nine squares and topping with the cake sprinkles.