Gingerbread Brownies
These brownies make the ultimate winter indulgence! Rich dark chocolate goes beautifully with gingerbread spices to create a treat that’s both comforting and scrumptious.
The gentle warmth of ginger, cinnamon and nutmeg brings a cosy seasonal flavour, while ground almonds add a boost of protein for more balanced blood sugar.
Perfect for chilly evenings by the fire or as a decadent pudding when the weather turns frosty, these brownies will spread good cheer and satisfy your sweet tooth.
These brownies are naturally gluten-free using only rice flour and are easy to make dairy-free and nut-free. You can find allergy and intolerance switches in the cook’s tips below.
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Gingerbread Brownies
- 150 g Butter
- 150 g Dark Chocolate
- 3 Eggs
- 125 g Coconut Sugar
- 75 g Rice Flour
- 25 g Almonds ((ground))
- 2 tsp Ginger ((ground))
- 1.5 tsp Cinnamon ((ground))
- 0.5 tsp Nutmeg ((ground))
- 90 g White Chocolate ((chips))
Preheat the oven to 180°C (conventional) or160°C (fan).
Line a 20cm square tin with baking parchment.
Melt the butter and dark chocolate together in a bain-marie (a mixing bowl set over a pan of simmering water), then set aside to cool.
Crack the eggs into a mixing bowl and add the coconut sugar. Use an electric beater to whisk them together until the mixture is thick and foamy, and lighter in colour. This should take around 5 minutes depending on your equipment.
Add the cooled butter and chocolate into the egg mixture and stir gently to combine.
Sieve in the rice flour, ginger, cinnamon and nutmeg, tip in the ground almonds and stir gently again.
Add the white chocolate chips and stir through.
Pour the mixture into the prepared baking tin and bake for 20 minutes.
Cool them down on a cooling rack, and then cut into generous squares.
You can swap the white chocolate chips for chopped crystallised ginger if you want even more gingery spice and less sweetness. Or if you like more of a crunch, stir through a handful of chopped pecans or walnuts before baking.
If you prefer a fudgier brownie, reduce the baking time by 2–3 minutes.
These brownies are naturally gluten-free, and to make them dairy-free; replace the butter with an alternative vegan spread and use 70%+ dark chocolate chips.
Nut-free switch the ground almonds to ground sunflower seeds or tahini (sesame paste)
Dust the cooled brownies with a little cinnamon or cacao powder for an extra decorative touch. You could even drizzle them with melted white and dark chocolate once cooled!
These brownies store in a cake tin for 3 days and in the freezer for up to 3 months.
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