150g dark chocolate , broken into chunks
200g soft brown sugar
150g self-raising flour
50g cocoa powder, sifted
3 large eggs, beaten
125g crystallised ginger, chopped
icing sugar, to decorate
Heat the oven to 180C/ 160C fan/ gas 4 and line a 20cm x 20cm square tin with baking parchment. Melt the dark chocolate with the butter in the microwave or in a heatproof bowl over just simmering water.
Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and butter mixture, followed by the eggs. Stir through crystallised ginger. Pour into the tin and smooth the surface. Bake for 35 - 40 mins. Allow to cool thoroughly before slicing into small bites.Arrange on a tray and sprinkle with icing sugar before serving.