• 100 g dark chocolate, in pieces
  • 100 g soft butter
  • 200 g light muscovado sugar
  • 3 large eggs, lightly beaten
  • 100 g plain flour
  • 100 g Brazil nuts, chopped
  • 75 g crystallised or glacé ginger, chopped


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Melt the chocolate over a bowl of simmering water, take the bowl off the heat; cool slightly.

  2. 2

    Whisk the butter and sugar to combine. Gradually mix in the eggs, then the flour, melted chocolate, Brazil nuts and ginger. Tip into a lined 18cm-square tin. Bake for 25 minutes. Cool; cut into squares.


    Get ahead: make the day before; they can also be frozen.

Nutritional Details

Each serving provides
  • Energy 741kj 177kcal 9%
  • Fat 10.7g 15%
  • Saturates 5.1g 26%
  • Sugars 13.1g 15%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1821kj/435kcal

Each serving provides

43.9g carbohydrate 2.4g fibre 6.1g protein

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