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
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Preheat the oven to 175c and line your brownie tray.
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In a bain marie or bowl over a pan of simmering water, gently melt your chocolate and butter. Leave to cool slightly.
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In a food processor (or mixer), blitz your eggs, yoghurt and sugar together until well mixed.
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Add the melted chocolate and mix well.
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Mix the flour, baking powder and ginger together and add until just mixed- don’t over work.
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Add a splash of milk and mix briefly
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Add the marmalade and fold through by hand – if you use a food processor you will loose the chunky fruit.
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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.
My brownie tray is 27cm x 18cm. If yours is smaller but deeper, cook a little longer. If it is shallower, reduce the time by a couple of minutes.
My ultimate guide to brownies is here for all your brownie lovin’ needs!
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