Parkin Brownies

This time of year really gives me a hankering for gingery, dark, moist bad word Parkin. I don’t know why. It isn’t something that I usually go for but there is something about long nights, blustery weather that makes me crave ginger. I guess it is because it is such a warming spice, it is like getting a cakey hug. Joe loves ginger too and as it is his birthday next week he usually gets some kind of gingery cake. But not this year. I asked what sort of cake he wanted and he had requested something fruity and that is exactly what he is going to get!

Anyway back to what I am actually writing about, Parkin. Parkin is a gingerbread cake  from up North. It has a really yummy texture that comes from the oatmeal in the recipe and the wetness of the mix. This cake needs to be rested for a few days to give it its signature squidgy, sticky, moist bad word consistency. Traditionally it is eaten on Guy Fawkes night.

I love a good recipe tweak and I love recipe mash-ups (christmas pudding brownies anyone?) so I wanted to give Parkin Brownies a whirl and my oh my did they turn out good! All the gingery warm of Parkin with a chocolatey twist.

100g Oatmeal

75g Plain Flour

100g Cocoa Powder

3tsp Ground Ginger

1tsp Chilli Powder

100g Soft Brown Sugar

80g Butter

150g Golden Syrup

300g Dark Chocolate

2 Eggs

110ml Milk

100g Chocolate Chunks (optional)

Measure out and mix all the dry ingredients together in a bowl

Melt chocolate, butter and golden syrup in a glass bowl over a saucepan of simmering water. Keep stirring it as it melts. Pour the chocolate mixture over the dry ingredients and mix really well.

Whisk the eggs and milk together and add to the bowl and fold the mixture until everything is incorporated. You can either stir the chocolate chunks in now or sprinkle them over the top after the brownies have been in the oven for 15mins.

Pour into a fully lined rectangular tin (mine is a 28cmx20cm). Pop into an oven preheated to 160C. Bake for 20-30mins, until a skewer comes out clean when the middle is poked.

Cool, cut and pop into an airtight container. Leave to mature for about 2 days in a cool, dark place. Then whack the kettle on, make yourself and a friend (optional) a cuppa and enjoy!

Thanks for reading

xx

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