Rhubarb & Ginger Brownies

rhubarb brownie

Hello peeps!

It’s been an age since I posted anything…..this is because I have returned to work after 10 months of maternity leave and my life has basically been non-stop-hell-on-wheels. It feels completely crazy to slot back into your old life even though your whole world has been turned upside down.

Luckily we have found truly excellent people to nanny-share with, as well as a wonderful lady to be that nanny. Little Love adores her and the incredible food she prepares – Mr Love and I have been known to fight over her spag-bol leftovers.

Things are starting to calm down and we are beginning to get used to our new hectic routine. So much so that instead of lying comatose on the sofa, I managed to knock out these fabulous brownies the other evening.

I had a gorgeous bunch of lipstick coloured rhubarb from my Dads allotment that I was desperate to pair with some dark chocolate and so I decided to chuck them into a basic brownie batter. I added some finely chopped stem ginger for a little zing and I’m very pleased with the result. And so were my colleagues…. I was eyeing up the last piece to have whilst I worked late on Friday, only to return from the loo to find a couple of the girls dabbing napkins at their brownie filled mouths. Thankfully I’d kept these two pieces at home to photograph and, while Little Love naps, Mr L and I have just polished them off with an afternoon cuppa. Heaven.

Rhubarb & Ginger Brownies ( adapted from here )

200g dark chocolate, broken into pieces
125g unsalted butter
2 large free range eggs
220g caster sugar
1 tablespoon stem ginger syrup from the jar
170g self raising flour
150g rhubarb, cut into 1cm pieces
100g dark chocolate, cut into chips
1-2 balls of stem ginger ( depending on how much you like ginger! ), finely chopped
Preheat your oven to 160C/140C Fan.  Line a 20cm x 30cm tray tin with baking paper.
Melt the chocolate and butter together in a bowl over a saucepan of slowly simmering water on a low heat.
Whilst the chocolate and butter are melting, combine the sugar, eggs and stem ginger syrup in a bowl.
Once the chocolate and butter have melted add to the eggs and sugar mixture. Mix until fully combined.  Toss the rhubarb in the flour so that it is completely coated then sieve flour and add the rhubarb to the wet ingredients along with the extra 100g chopped dark chocolate and finely chopped ginger.  Fold everything together until combined.
Pour into the prepared tin and level the surface.  Bake for about 40-45 minutes then leave to cool completely in the tin before tucking in.
Happy Baking!
Love Lemony x

 

 

 

 

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