Gingerbread Brownies


I fancied making these as I love brownies and I love gingerbread. What could be better than combining in the two products together?

I made this cake for work and it proved to be popular. (I was particularly thankful for this as I had never tried this recipe before and wasn’t totally sure that it would work!)


140g dark chocolate, chopped

90g butter, cubed

65g plain flour

1/2tsp cinnamon

1tsp ginger

1/4tsp nutmeg

1/4tsp hot chilli powder

Pinch of salt

25g crystallized ginger, chopped

50g white chocolate, chopped

90g dark brown soft sugar

1 and a half tbsps. golden syrup

2 eggs

25g flaked almonds


  1. Line an 8 inch square baking tin.
  2. Heat the oven to 180c.
  3. Melt the butter and chocolate in a bowl set over a pan of gently boiling water.
  4. Meanwhile, combine the sugar, syrup and eggs in a bowl.
  5. In another bowl, mix together the flour, ginger, cinnamon, nutmeg, chilli powder and a pinch of salt.
  6. Chop up the white chocolate and crystallised ginger.
  7. Let the melted chocolate mixture cool slightly before adding to the sugar mixture. Stir well.
  8. Then add the flour mixture to the chocolate concoction. Stir gently before adding the almonds, ginger and chocolate.
  9. Tip into a lined baking tin and bake in the oven for 25-30 minutes.
  10. Decorate with chocolate buttercream and pieces of crystallised ginger and chocolate shavings.
  11. Or, as I did, use Nutella and silver balls!

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