Carrot cake traybake
This easy carrot cake traybake is perfect for getting kids practicing their cooking skills. Take a handful of ingredients and turn them into a teatime treat
Mini chocolate & ginger brownies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 36 squares
Skip to ingredients
- 150g dark chocolatebroken into chunks
- 250g butter
- 200g soft brown sugar
- 150g self-raising flour
- 50g cocoa powdersifted
- 3 large eggsbeaten
- 125g crystallised gingerchopped
- icing sugarto decorate
Nutrition: per square
- kcal129
- fat7.7g
- saturates4.6g
- carbs13.8g
- sugars10.9g
- fibre0.6g
- protein1.4g
- salt0.2glow
Method
step 1
Heat the oven to 180C/ 160C fan/ gas 4 and line a 20cm x 20cm square tin with baking parchment. Melt the dark chocolate with the butter in the microwave or in a heatproof bowl over just simmering water.
step 2
Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and butter mixture, followed by the eggs. Stir through crystallised ginger.
step 3
Pour into the tin and smooth the surface. Bake for 35 - 40 mins. Allow to cool thoroughly before slicing into small bites. Arrange on a tray and sprinkle with icing sugar before serving.
