One Bowl Gooey Gingerbread Brownies (Gluten Free, Vegan)

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Yield: 9 Categories: Baking, Desserts
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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 Gingerbread Men 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 are looking for more recipes using ginger and chocolate you may like my Soft Gingerbread Cookies which you can find here or my No Bake Gingerbread Bites. Alternatively, for another festive twist on my brownies why not give my Mince Pie Brownies a go!


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  • 150g 3/4 cup coconut sugar
  • 150g 3/4 cup dairy free chocolate
  • 100g 1/2 cup + 2 tbsp gluten free self raising flour
  • 75g 1/2 cup + 3 tbsp cocoa powder
  • 50g 3 tbsp + 2 tsp dairy free butter
  • 40g 1/3 cup crystallised ginger
  • 35ml 2 tbsp + 1 tsp soya milk
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 3/4 tsp baking powder
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • pinch of sea salt


  1. Place 50g of chocolate in a bowl over a saucepan full of water and melt over a low heat, stirring occasionally to avoid burning. Once the chocolate has melted remove from the heat and set aside to cool
  2. Melt the butter in a saucepan over a low heat
  3. Pour the coconut sugar into a large mixing bowl. Add the melted butter and whisk together until the sugar begins to melt
  4. Add the milk and maple syrup to the sugar mixture and continue mixing until well combined
  5. Sieve the flour, cocoa powder and spices into the bowl. Add the baking powder and salt and stir until a dough begins to form
  6. Fold the melted chocolate into the dough, ensuring it is well mixed throughout
  7. Chop the remaining chocolate and crystallised ginger into small chunks and add to the bowl, mix to ensure they are evenly distributed throughout
  8. Scrape the dough into a baking tin lined with parchment paper. The dough will be sticky so you may need to use the back of the mixing spoon to spread the mixture out and ensure it reaches into all four corners
  9. Place into a preheated oven and bake for 20 minutes as 180 degrees Celsius


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