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
Ingredients
- 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)
Instructions
- 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.
Notes
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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