Delicious Chocolate Gingerbread Brownie recipe

With the weather turning a little cooler I felt it was time to start baking again. After such a long, hot summer I’ve been craving my Autumnal comforts, such as homemade brownie after a walk in the woods. I noticed a jar of stem ginger in the back of the fridge and thought I would try a twist on our favourite brownies with the addition of some melted chocolate and stem ginger. It worked so well that I had to write the recipe down so I can find the recipe again when I need it and of course, share it with you.

Chocolate Gingerbread Brownie ingredients

250g chocolate broken into pieces

250g butter

5 eggs

350g dark muscovado sugar

150g plain flour

2 chunks of stem ginger and 1 tbsp of stem ginger juice

How to bake a delicious Chocolate Gingerbread Brownie

I had a much-loved brownie tin which measures 20cm x 20cm. I greased and lined it with baking parchment and set this to one side. I set the oven to 180°C (350°F/Fan 160°C/Gas Mark 4).

The first step was to melt the chocolate and I did this in the microwave in bursts of 30 seconds until it had melted. I cut the butter into chunks and melted this in a small saucepan over a low heat. Then I added the butter to the chocolate.

My son broke the 5 eggs into a small bowl and whisked them until they had broken up. Then he added the dark muscovado sugar until they were combined. We added our chocolate mixture to the eggs and sugar and mixed again.

We slowly folded in the sifted flour and added the chopped stem ginger and 1 tablespoon of the stem ginger juice.

I poured the Chocolate Gingerbread Brownie into the brownie tin and baked it in the oven for 30 minutes. I tested that it was cooked by inserting a metal skewer into the middle which came out clean. I left it to cool on a wire rack for 5 minutes before removing it from the tin and taking the greaseproof paper off.

The Chocolate Gingerbread Brownie was served with a sprinkle of icing sugar. I can’t believe it took me so long to try baking a brownie with chocolate and stem ginger. It tastes delicious, especially when warm. The top was lovely and crispy but the brownie was dense and gooey. Perfect for Autumnal days or a festive treat.