Sticky treats for chilly days!
I am having a marmalade renaissance at the moment: in my porridge (better than maple syrup), on my toast and now it’s in my brownies too! I blame my best friend Sally for the delicious home made jar she gave me, and Granny Cool – a marmalade company from Ramsbottom who I met at a recent event. Apparently they were on Dragon’s Den not so long ago, and judging by the taste of their spreads, the dragons were mad not to invest in them. Anyway I tried some of their marmalade with ginger and it got me thinking…
Putting marmalade in brownies is, taste wise, like making a giant Jaffa cake! They got a slightly marbled top which was an unexpected surprise and they were super sticky. So, if like us, you are packing them to take on a long walk, take some napkins and beware the wasps!
I used ground ginger, but next time I make these I am adding stem ginger as well to give them more of a kick.
The taste is pretty autumnal and the stickiness makes them quite pudding-like. They would be great served warm with some ice cream or custard but go down equally well with a coffee or glass of milk on the sofa!
Happy baking! xx
Sweet and sticky marmalade brownies – the jaffa cake’s bigger, hotter, brother!
- 80 g 0% Greek yoghurt
- 125 g unsalted butter cubed
- 300 g dark chocolate chopped
- 3 eggs
- 250 g dark sugar dark soft or muscavado
- 80 g plain flour
- 1 tsp baking powder
- Splash whole fat milk
- 2 tsp ground ginger
- 3 tbsp chunky marmalade
Preheat the oven to 175c and line your brownie tray.
In a bain marie or bowl over a pan of simmering water, gently melt your chocolate and butter. Leave to cool slightly.
In a food processor (or mixer), blitz your eggs, yoghurt and sugar together until well mixed.
Add the melted chocolate and mix well.
Mix the flour, baking powder and ginger together and add until just mixed- don’t over work.
Add a splash of milk and mix briefly
Add the marmalade and fold through by hand – if you use a food processor you will loose the chunky fruit.
Pour into the tin and smooth the top. Cook for 35-45 mins until a skewer comes out almost clean. Cool for a while in the tin before transferring onto a rack. These will be pretty sticky so take the parchment off carefully!
Add stem ginger for a good kick.