Always check the labels of the products you use.
Method
- 1
Prepare. Heat the oven to 160 °C (140 °C fan) and line the large tin. Whisk the flour, cocoa, salt, baking powder, bicarbonate and cinnamon together.
- 2
Bloom. Put the chocolate in a large bowl. Melt the butter in the pan, add the ginger and sizzle for 15 seconds, then pour it over the chocolate. Leave 5 min and stir smooth.
- 3
Batter. Whisk in the brown sugar, then the eggs and treacle until glossy, and stir in the dry mix until no flour shows.
- 4
Bake. Spread in the tin and bake 28-32 min, until a cocktail stick comes out with a few moist crumbs.
- 5
Cool. Cool completely in the tin, then cut into 24 bars.
Storage
Keep in an airtight box at room temperature for up to 4 days, or freeze for up to 2 months.
Free sugars
14.1 g per serving
28.2 % of the 50 g daily maximum · 56.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 x 33 cm baking tin, lined with baking paper
- small frying pan
- mixing bowls and whisk
- silicone spatula
- cocktail stick
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 141 kcal |
| Protein | 1.8 g |
| Carbohydrate | 21.8 g |
| of which sugars | 14.2 g |
| of which free sugars | 14.1 g |
| Fat | 5.9 g |
| of which saturates | 3.5 g |
| Fibre | 0.8 g |
| Salt | 0.2 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
