g Balls of Opies Stem Ginger in Syrup, finely diced
g Dark Chocolate
g Salted Butter
g Medium Eggs
g Caster Sugar
g Plain Flour
g Cocoa Powder
g Milk Chocolate Chips
g Jar of Opies Cocktail Cherries, halved and drained
1
Step 1
In a bowl beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract and beat again before adding the flour, bicarbonate of soda, salt, cornflour, chocolate chips and stem ginger. Bring it all together using your hands until the mixture forms a dough.
2
Step 2
Press the dough into the bottom of a lined 22x22cm square baking tin, making sure it reaches the edges then place in the freezer to firm up for 25 minutes.
3
Step 3
Meanwhile to make the brownie layer, preheat the oven to 180ºC /160ºC fan / Gas 4. In a pan, melt the chocolate and butter and leave to cool slightly. Beat the eggs and caster sugar in a separate bowl until thick then fold into the melted chocolate. Mix in the flour, cocoa powder, chocolate chips and cocktail cherries until well combined then pour over the frozen cookie dough.
4
Step 4
Bake in the oven for 30-35 minutes or until cooked through – you want to achieve a slight wobble on the top before taking it out. Leave to cool in the tin before refrigerating until ready to slice up and serve.
Ingredients
120 g Salted Butter
120 g Soft Light Brown Sugar
1 g Medium Egg
0.5 tsp Vanilla Extract
225 g Plain Flour
0.5 tsp Bicarbonate of Soda
0.25 tsp Salt
1 tbsp Cornflour
100 g Milk Chocolate Chips
4 g Balls of Opies Stem Ginger in Syrup, finely diced
100 g Dark Chocolate
100 g Salted Butter
2 g Medium Eggs
140 g Caster Sugar
50 g Plain Flour
25 g Cocoa Powder
100 g Milk Chocolate Chips
0.5 g Jar of Opies Cocktail Cherries, halved and drained