Ginger Chocolate Brownies – A Festive Fudgy Treat for Winter

A festive twist on a classic brownie

Chocolate brownies are a favourite all year round, but Ginger Chocolate Brownies take this comforting treat to a whole new level. In the spirit of Christmas, I couldn't resist blending the cosy warmth of gingerbread spice with the rich, fudge goodness of dark chocolate. The result? A melt-in-your-mouth brownie that's sweet, spiced and utterly perfect for the festive season.

Each bite brings together the smoothness of chocolate, the warmth of ginger and the chewy surprise of candied ginger. It's the kind of bake that fills your kitchen with a heavenly aroma and makes everyone hover around the oven waiting for them to cool - if they can wait at all!

Inspiration behind my Ginger Chocolate Brownies

The base of this recipe is adapted from my Dubai Chocolate Cake, known for its moist, rich sponge. I wanted to create something similar but more seasonal, so I introduced a gingerbread twist. A generous spoonful of gingerbread spice, along with chopped candied ginger, transforms a classic brownie into a Christmas delight.

These Ginger Chocolate Brownie have the perfect balance - slightly fudgy, a little fluffy and deliciously chewy thanks to the ginger pieces.

How to make my Ginger Chocolate Brownies

Melt the chocolate and butter

Start by melting dark chocolate and butter together in the microwave for a couple of minutes. I prefer using dark chocolate bars instead of chips for a mother, richer texture. Once melted, stir in cocoa powder dissolved in a little boiling water, mixing until glossy and smooth. Set aside to cool slightly.

Mix the wet ingredients

In a jug, whisk together yoghurt, milk and eggs until well combined. This gives the brownies a soft, moist crumb without being too heavy.

Combine the dry ingredients

In a large mixing bowl, add:

• Plain flour (for a slightly denser texture)
• A pinch of baking powder and baking soda (optional, if you prefer a lighter texture)
• Light or dark brown sugar
• Gingerbread spice (refer to this recipe for how I mix homemade gingerbread spice)
• Chopped candied ginger

Give the dry ingredients a quick mix to combine.

Bring it all together

With your stand mixer on low speed, slowly add the cooled chocolate mixture and the yoghurt-egg mixture to the dry ingredients. Mix for about 20-30 seconds for a fluffier, cake-like brownie or up to one minute for a denser texture.

Bake to perfection

Line your baking trays with parchment paper (I use two 24x31cm trays for this recipe) and pour in the batter to around 1.5cm thick. Bake in a preheated oven at 160°C for 15-20 minutes, until set but still soft in the centre.

Optional frosting - peanut Swiss meringue buttercream

You can enjoy these Ginger Chocolate Brownies as they are - warm, fudgy squares - or dress them up with a luscious frosting. I've paired mine with a smooth peanut Swiss meringue buttercream.

Make a batch of Swiss meringue buttercream following my steps in this recipe then mix in a few tablespoons of smooth peanut butter. Spread generously over the brownies and finish with a sprinkle of gingerbread spice.

Serving ideas

These Ginger Chocolate Brownies are delicious on their own with a cup of tea or as part of a festive dessert table. You can also layer them with whipped cream, berry jelly and custard to create a stunning Christmas brownie trifle - I'm definitely trying that next!