No-bake cheat's ginger brownies Annie Bell - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Cheat’ s ginger brownies By You Magazine - December 29, 2019 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. Chris Alack 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. For more recipe ideas go to anniebell.net and @anniebellcook RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved