Flavour Revival Chocolate and Ginger Brownie

Preheat the oven to 180°C / Fan 160°C / Gas Mark 5.

Line the Camembert Baker with a piece of baking parchment.

Whisk together the egg and sugar until thick.

Put the butter and chocolate in a saucepan and melt over a low heat.

Whisk the chocolate and butter mixture into the egg mixture and then fold in the rye flour, baking powder, ginger and vanilla.

Pour the prepared mixture into the Camembert Baker and spread evenly.

Place in the oven and bake for 10 – 15 minutes until the brownie is set on the outside but just a little soft in the centre.

Serve warm or cold with either a slice of dried pear or fresh raspberries and clotted cream.

Cook’s Notes

Rye flour may be substituted for a wholemeal flour if preferred

Ground cardamom may be used instead of ginger as an alternative flavour.