Ginger Spice Chocolate Brownies

Rich and moist with a hint of ginger. Makes 16 brownies - or less if you want bigger ones! Also very nice as really small squares, with a cup of coffee (makes 25 - 30).

1. 1

   Preheat oven to 180 degrees C.
   In a glass bowl over a pan of simmering water, melt together the 100 g dark chocolate with the butter, stirring occasionally. Remove from heat and set aside to cool a little.
   Whisk together the eggs and sugar with an electric whisk, until pale and mousse-like in texture (about 5 minutes).
   Add the melted chocolate and butter to the eggs and sugar and whisk together.
   Sieve in the flour, baking powder, cinnamon and ground ginger. Fold into the mixture. Then stir in the sour cream.
   Chop up the dark chocolate and ginger bar into small pieces (e.g. cut each 'square' of chocolate into 4 with a sharp knife) and add to the mixture.
   Pour into a square brownie tin (between 20cm and 25cm square) that has been greased all over with a little butter, and lined on the bottom with baking parchment.
   Bake for 20 to 25 minutes, until a skewer comes out clean.
   Leave to cool in tin for at least 5 minutes, then cut into 16 squares, or any other number of pieces you wish. Can then be eaten warm, or cooled on a wire rack.