Spiced chocolate brownies of my dreams!

I actually had this idea sometime last year but I never really got to around to creating them. This year I told myself that I was going to make more time for the things I love and recipe development is definitely on the top of my list.

However I wish I made these earlier, they we’re crazy delicious! Chocolatey, spicy and just so darn perfect!


185g unsalted butter

185g dark chocolate

85g cake flour flour

40g cocoa powder

2 teaspoons ground ginger

2 tsp Ground cinnamon

1/4 tsp Ground nutmeg

3 large eggs

275g caster sugar

Mini gingerbread men to decorate, optional

Chocolate ganache:

113 g good quality chocolate

120 ml cream


Cut 185g unsalted butter into small cubes and tip into a bowl. Break 185g dark chocolate into small pieces and drop into the bowl.

Microwave until melted. Leave the melted mixture to cool to room temperature.

Preheat the oven to 180 degrees celcius, Using a 20cm square tin, lined with baking paper and set aside.

Sift the cake flour, cocoa powder, and spices over a medium bowl. 

Crack 3 large eggs into a large bowl and add in the caster sugar. Whisk the eggs and sugar until creamy and pale in colour.

Pour the cooled chocolate mixture into the bowl with the egg and sugar mixture then gently fold together with a spatula. 

Fold in the dry ingredients.

Pour the mixture into the prepared tin and bake for 35-40 minutes.

Allow to cool completely before slicing.

Prepare the ganache by chopping up the chocolate, heat the cream up in a separate bowl for 45 seconds in the microwave. Pour hot cream over the chocolate and stir until chocolate has melted and ganache is smooth. If the ganache is a bit runny place in the fridge to firm up before piping.

Pipe or spoon the chocolate ganache over each piece of the brownie and top with a mini gingerbread man.

Keep refrigerated, allow the brownies to come to room temperature before serving.

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