Blogtember Day #16- Chocolate Gingerbread Brownies!!



It’s autumn, so what better way to kick off the new season than with a lil spot of baking? Not only that, but baking brownies. Chocolate brownies. Chocolate gingerbread brownies… I found this recipe online, which I will link at the bottom if you want the more detailed version!


400g dark chocolate

25g cocoa powder

250g caster sugar

250g butter

1 tbsp ground ginger

140g ground almond

6 large eggs, separated

And for the icing:

100g butter

50g dark chocolate 

50g cocoa

200g icing sugar

2 tbsp ground ginger. 

Let’s get started, shall we? 

First, pre-heat the oven to 180c/160c fan/ gas mark 4.  You also need to line a 30cm by 20cm tin with baking paper, and grease. 

Get a saucepan and melt the chocolate, sugar, butter and cocoa together on a very low heat. There’s no need to stir, but a wooden spoon can be used to break up bits of butter and to check if it’s all melted. 

Melting the ingredients takes a little while, so while this is happening, break the six eggs. The egg whites need to be separated from the yolk, but don’t throw anything away as you’ll need the whites and the yolks. (Separating the whites and yolks was literally the worst experience of my life… WHY IS IT SO HARD?!) 

Once you’ve finally separated the yolks and the whites, you need to beat the egg whites until you have stiff peaks. The original method says to use a spoon but this literally took forever so I used an electric whisk…

And voila! 

Okay, now you need to add the egg yolks, one at a time, to the mixture. You can take the mixture off the heat now if it’s all melted and all the sugar dissolved. 

After that, slowly fold in the egg whites until the mixture is smooth. 

Now all you need to do is pour the mixture into your tin and spread it out evenly…

Now, just pop it in the oven for 30-35 mins!! Leave the cake to cool, still in the tin, on a cooling rack. While we wait, here a picture of me sat in front of the oven. (Cool slippers). 

Now onto the icing! All you need to do for this is put the butter, chocolate, cocoa, icing sugar and 4 tablespoons of water into a pan and heat on a low heat until the icing’s all smooth and googey and yummy. Then, just pour it over the top of the cake. 

Possibly the hardest part is cutting them up and getting them out of the tin, but here’s my effort anyway…

You can decorate the top. I’ve just got some white and dark chocolate chips here. 

These brownies are so delicious and autumny, I just had to share them as part of Blogtember!! 

Hope you enjoyed this post, happy baking!



Recipe from:

4 thoughts on “Blogtember Day #16- Chocolate Gingerbread Brownies!!

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