These are similar to Jamaican Ginger Cake. Absolutely perfect at the end of a dinner party, or save them to eat on your own with a glass of wine for ultimate indulgence! They’re also quite wintery with the ginger and cinnamon in the mixture, so you could also serve these as an alternative to mince pies with some thick double cream and a grating of nutmeg.
- 300g plain flour
- 200g black treacle
- 175g muscavado sugar
- 175g butter
- 2 eggs
- 250ml milk
- 3 tsp. ground ginger
- 1.5 tsp. ground cinnamon
- 1.25 tsp. bicarbonate soda
Preheat the oven to 170C/gas mark 3.
Line and grease the insides of a 25cm square cake tin.
Heat the butter and the sugar together in a heavy bottomed saucepan. Add in the treacle and continue to heat until everything is fully combined.
Sprinkle in the spices and mix these in.
Heat together until the sugar is completely dissolved.
Remove this pan from the heat and leave to cool for a couple of minutes. This means your mixture shouldn’t curdle when you add the eggs and milk.
Beat in the eggs, milk, and bicarbonate soda until completely combined.
Sift in the flour and mix until the mixture is smooth.
Spread into the cake tin and cook for 40-45 minutes. Test to see if the brownies are cooked by poking a clean skewer into the middle. If the skewer comes out clean, your brownies are cooked. If not, pop back into the oven for a little bit longer.
Dust with icing sugar or a bit of brown sugar before serving.
You could also serve these with charred pineapple – dust some pineapple chunks with brown sugar and fry in a little butter. Serve the pineapple on top of the brownies, making sure you pour all the buttery sugary juices over the brownies. Absolutely delicious!