Rosie Makes: Tayberry and Ginger Brownies

Tayberry and Ginger Brownies

Each season I love to adapt my staple brownie or blondie recipes; particular Autumn/ Winter favourites previously have been white chocolate and stem ginger blondies and blackberry and cardamom brownies. With a punnet full of tayberries from the Pick Your Own Farm recently, I was craving seasonal spice and came up with this recipe for tayberry and ginger brownies. I adapted my staple Mary Berry to include the sharp berries and warming ground ginger, which balance the sweetness of the brownies beautifully. You could replace with brambles or raspberries. To make the brownies, you will need:

Tayberry and Ginger Brownies

275g softened butter
375g caster sugar
4 large eggs
75g cocoa powder
100g self-raising flour
100g bayberries or blackberries
1 tsp ground ginger (or more/ less to your taste!)

Preheat the oven to 180C/ Fan 160C/ Gas 4. Grease and line a large tin. Measure all the ingredients into a large bowl, apart from the berries.

Tayberry and Ginger Brownies

Simply beat the ingredients together until evenly mixed, then fold in the berries.

Tayberry and Ginger Brownies

Spoon the mixture into the prepared tin. Level off the surface so it’s nice and smooth.

Tayberry and Ginger Brownies

Bake in the pre-heated oven for 40 – 45 minutes or until the top is nice and crusty but they are baked through – if the mixture is browning too much you can cover it with foil for the last 10 minutes.

Tayberry and Ginger Brownies

Tayberry and Ginger Brownies

What are you baking this weekend?

Tayberry and Ginger Brownies

Tayberry and Ginger Brownies

Tayberry and Ginger Brownies

One comment

  1. I loved your white chocolate and ginger brownies from last year (I made them for a Christmas charity function that I organised!) and these look equally delicious! Will be bookmarking for a later date xx

    Lynsey || One More Slice

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