Prep time: 15 Minutes
Cook time: 25 Minutes


  • 100g Golden Cloud Cake flour
  • 35g cocoa powder
  • 200g light brown sugar
  • 170g unsalted butter
  • 120g Beacon milk chocolate slab, chopped
  • 80g Beacon dark chocolate slab, chopped
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 3 teaspoon ground ginger
  • 1 teaspoon mixed spice
  • 40g stem ginger in syrup, finely chopped
  • 1 teaspoon vanilla essence


  1. Preheat the oven to 160 °C
  2. Melt your butter and chopped chocolate slowly in a pan over low heat or in the microwave, stirring constantly. Once melted, set aside to cool.
  3. Add brown sugar, eggs and vanilla to a bowl and whisk until light and foamy.
  4. Sieve flour, cocoa and spices into the bowl and mix.
  5. Add the butter and chocolate mixture to the flour and combine.
  6. Add chopped stem ginger and mix.
  7. Pour brownie batter into a prepared tin with baking paper overlapping on two sides.
  8. Bake for 25-30 minutes until you see a thin crust forming on top.
  9. Allow the brownies cool in the tin for a few minutes before removing from the tin to cool completely.
Makes 16 Brownies. Baking instructions are a guideline only. Baking times may vary.
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