• Preheat the oven to 190° Celsius

For the batter:

• Place the fructose and butter into an electric stand mixer mixing bowl
• Whisk until completely combined then add the eggs
• Continue whisking until the mixture has doubled in volume
• Add the melted chocolate and whisk until combined
• Add the flour and cocoa powder and fold in until just combined
• Add the chocolate drops and fold in to distribute them evenly

For the cookie dough:

• Place the sugar and butter into an electric stand mixer mixing bowl
• Beat until light and fluffy then add the vanilla and egg yolk
• Beat until just combined
• Place the flour and baking powder into a mixing bowl and use a hand whisk to combine
• Add the the butter mixture and fold in until just combined
• Add the ginger and fold in to distribute evenly
• Pour the batter into a lined brownie tin and level off the top
• Using a teaspoon measure, scoop a generous amount of the cookie dough (so it is about half a 15mls tablespoon measure) and roll into a small ball
• Place the cookie dough into the batter, and repeat until all the cookie dough has been used up leaving gaps in between
• Place into the oven and bake for 30 minutes
• Remove from the oven and leave to cool in the tin
• When cool, place into the fridge for 24 hours (if you can resist that long, or overnight)
• Remove from the fridge, and tip the brownies out of the tin and cut into 16 squares
• Store in an airtight container