Our gingerbread brownies are a real seasonal treat. Ideal for when you want something a little different in the lead-up to Christmas.
While ginger is available all year round, there’s no doubt that these gingerbread brownies are most appropriate in the colder months. These brownies are so easy to make as well, as we’ve used a classic brownie recipe with added stem ginger.
- 250g chocolate, broken into pieces
- 250g butter, melted
- 5 eggs
- 350 dark muscovado sugar
- 150g/5½oz plain flour, sifted
- 4 x pieces stem ginger (from a jar), chopped
Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Line a 30cm x 20cm cake tin with greaseproof paper.
Very gently on a low heat melt the chocolate in the microwave in short 30secound bursts. Once melted, add the melted chocolate and stir to combine until glossy.
In a separate bowl, beat together the eggs and sugar using an electric whisk until pale, fluffy and thick.
Add the chocolate mixture, whisking again until smooth and well combined.
Fold in the flour carefully. Add the stem ginger and fold in, then pour the brownie batter into the prepared cake tin. Bake for 20-25mins. Cool then but into 18 squares.
Top tips for making gingerbread brownies:
Make sure you use stem ginger rather than root or powdered ginger. As well as giving a stronger flavour than powdered ginger and being easier to use in the kitchen than root ginger, stem ginger is peeled and slowly cooked in syrup. This means it's naturally sweeter and will pair better with chocolate brownies than other types of ginger.