Just when you thought brownies couldn’t get any better, we decided to take things to the next level with our Christmas brownie recipe. These super gooey, rich brownies have all the festive flavours you'd expect; mixed spice, orange, lemon and ginger are mixed with the richest brownie you'll ever taste.
9 ingredients7 steps
Vegetarian
Ingredients
MetricImperial
For the Brownie
200gUnsalted butter (softened)
350gDark chocolate
3Medium eggs
250gBillington's Unrefined Dark Muscovado Sugar
50gAllinson's Self Raising Flour
200gCrystalised stem ginger (chopped)
1 eachLemon zest & juice
2 eachOrange zest & juice
1 tspMixed spice
Utensils
Square baking tin 20 x20cm
Sauce pan
Nutritional information per 73g serving
Energy 330cal
Fat 17g
of which Saturates 10g
Carbohydrates 40g
of which Sugars 37g
Protein 2.7g
Salt 0.1g
Method
Step 1
Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a 20cm square tin with baking parchment.
Step 2
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
Step 3
Whisk the eggs until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.
Step 4
Add the crystalised stem ginger, lemon and orange zest and juice and mixed spice to the chocolate mixture and stir through.
Step 5
Sieve in the flour and fold in until the mixture is smooth.
Step 6
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.
Baking Tip
If your brownie begins to brown around the edges, loosely cover with baking paper to protect it whilst it continues to bake.
Step 7
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.
1 Baker Ratings
I liked this recipe. I added a tsp of cinnamon too because it's my favourite. everyone loved these. I think I might add some mixed peel to the next batch.
