These brownies with ginger and Guylian Seafood chocolates as a finishing touch are an easy yet delicious snack to put together and can be prepared in just 15 minutes!
Preheat oven to 180C/160C fan/Gas 4 and line 20x20cm (an 8 x 8-inch) baking tin with butter and parchment paper.
Weigh out the sugars and break down any lumps in the muscovado sugar using your fingers.
Melt the butter and chocolate together in a bain-marie or in the microwave.
Stir in the sugars.
Add the eggs and yolks and beat to just combine using a handheld balloon whisk.
Sieve the flour, cocoa, ground ginger and salt into the batter and mix until just combined and no streaks of dry ingredients remain.
Mince the stem ginger finely using a sharp knife, scatter over the batter and fold in.
Pour into the tin and bake for 20 minutes. Poke a toothpick into the centre of the brownie - if raw batter is evident on the stick, continue to bake for another 2-3 minutes, but if there are moist crumbs on the stick, it is fully baked.
Take the tin out of the oven when baked and let the brownie cool completely in the tin.
For the Finishing Touch:
Melt the white and milk chocolate and drizzle over the brownie.
Quicky top with the Guylian Sea Shell chocolates and Sea Horse chocolates.
Cut into 12 pieces and leave to set.