Featuring Gingerbread Spice Blend and Pomegranate Fig Balsamic Vinegar.
250 g/8.8 oz unsalted butter
275 g/9.7 oz dark chocolate chips
1 cup firmly packed brown sugar
1 1/3 cup plain flour, sifted
1/2 tsp baking powder
2 tsp Gingerbread Spice (can replace with Nutmeg Spice)
2 tbsp Pomegranate Fig Balsamic Vinegar
1/3 cup cocao or cocoa
Icing sugar to dust.
Preheat oven to 170/340 degrees. Grease and line a 20 cm/8 in square cake pan, OR do bites as pictured above.
Melt butter & chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth. Allow to cool slightly.
Add eggs one at a time to the chocolate mixture, beating well after each addition. Add sugar, flour, baking powder, spice & balsamic, then fold in the cocao. Spread batter into the pan, or spoon into mini muffin pan. Bake for 25 mins or shorter for mini’s.
Dust with icing sugar and serve.