I am not going to lie, this is not the healthiest of recipes! It contains a lot of sugar, but at Christmas I like to indulge. These brownies are super rich, full of dark chocolate flavour and have a spicy ginger hit. They are just happen to be pretty easy to make. Just throw everything into a food processor, whizz up and pour into a baking tin. 40 minutes later your kitchen will smell wonderful and you will have a moist umptious brownie. I have used the gingerbread syrup from my precious post, but you can replace this with some of the syrup from the stem ginger jar if you prefer. Serve the brownie hot or cold, with some plantbased cream or ice-cream. Alternatively, chop into pieces and make fun little yoghurt pots like I did.
Chocolate Ginger Brownie
300 g flour
230 g dark brown sugar
90 g cocoa
1 tsp salt
1 heaped tsp baking powder
2.5 dl (250 ml) water
2.5 dl (250 ml) vegetable oil
3 tbsp melted vegan friendly dark chocolate
3 tbsp my ginger bread syrup or syrup from the stem ginger jar
2 pieces/ balls of stem ginger finely chopped
Preheat the oven to 190 degrees c. and line a 20 x 20 cm brownie tin.
Add all the ingredients, except the stem ginger, into a food processor. Blend into a smooth batter. Stir in the stem ginger and pour into your lined tin.
Bake for 35 – 40 mins. Test by shaking the brownie tin, it should have a slight wobble in the centre and the top should be cracked.