Gingerbread Brownies Recipe
Prep time: 15 Minutes
Cook time: 25 Minutes
Ingredients
- 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
Method
- Preheat the oven to 160 °C
- 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.
- Add brown sugar, eggs and vanilla to a bowl and whisk until light and foamy.
- Sieve flour, cocoa and spices into the bowl and mix.
- Add the butter and chocolate mixture to the flour and combine.
- Add chopped stem ginger and mix.
- Pour brownie batter into a prepared tin with baking paper overlapping on two sides.
- Bake for 25-30 minutes until you see a thin crust forming on top.
- 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.