We have created the best ever homemade Christmas Brownie recipe. We've taken our favourite Billington's chocolate brownie recipe and added some really festive ingredients to make this brownie the perfect slice for Christmas. These super gooey and delicious brownies are made especially tasty by the use of Billington’s unrefined dark muscovado sugar. This gives the brownies a rich taste and all natural colour, adding unrivalled depth to your bake. This fool-proof recipe will give you the best ever brownies every time, all in less than an hour.
If you like this recipe why not try baking a Brookie - a delicious combination of sweet Chocolate Chip Cookie and indulgent rich Chocolate Brownie?
Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a 20cm square tin with baking parchment.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
Whisk the eggs until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.
Add the crystalised stem ginger, lemon and orange zest and juice and mixed spice to the chocolate mixture and stir through.
Sieve in the flour and fold in until the mixture is smooth.
Pour into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top, there should still be some movement in the centre of the tin.
Remove from the oven. The brownie texture should still be gooey in the centre (it will firm up as the brownie cools). Leave to cool, then cut into squares.
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