My deliciously indulgent gingerbread brownies are the perfect festive treat. Ginger and chocolate together is one of my favourite flavour combinations and the festive season always presents the perfect opportunity to indulge this! I decided to jazz up my gooey chocolate brownie recipe by adding ginger and cinnamon to give them a fiery little kick! The end result is a deliciously decadent bake that is one of my favourite things I have created to date!
I use dried spices in this bake for convenience but if you would prefer to use fresh ginger ensure you double the amount stated in the recipe as dried tends to give a stronger flavour. I like to add a few gingerbread to the top of this bake to really take it to the next level but this is optional. If you want to do this, just sink them into the batter ten minutes before your bake time is up! You can find my gluten free and vegan gingerbread recipe here.
I used an 8″ x 8″ tin for these gingerbread brownies and it was the perfect size. I have noted the bake time to be 20 minutes but this may vary depending on how hot your oven gets. Keep an eye on them after 20 minutes to ensure they don’t burn and pierce them with a cocktail stick to ensure the insides aren’t still raw before removing from the oven. Don’t worry if they are still a little bit gooey as they will firm up as they cool down.
These brownies will last for up to five days in an airtight container and freeze well.
If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x