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A top down view of 12 chocolate brownies on a board next to a packet of billiontons dark muscovado sugar
55Total Time
20Prep Time
35Bake Time

Christmas Brownie

Our favourite

1 Reviews

  • Vegetarian

About the bake

A Christmas flavoured brownie? Get outa here! You read that right- we've created the best ever homemade Christmas Brownie recipe. These super gooey, rich brownies have all the festive flavours you'd expect: mixed spice, orange and lemon and some yummy fiery ginger all enveloped in the richest brownie you'll ever taste. If you're looking for a delish treat, then this is the recipe for you. Just make sure you save us a slice!

55Total Time
20Prep Time
35Bake Time


  1. Step 1:

    Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a 20cm square tin with baking parchment.

  2. Step 2:

    Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.

  3. Step 3:

    Whisk the eggs until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.

  4. Step 4:

    Add the crystalised stem ginger, lemon and orange zest and juice and mixed spice to the chocolate mixture and stir through.

  5. Step 5:

    Sieve in the flour and fold in until the mixture is smooth.

  6. 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.

  7. 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.


  • For the Brownie

    • 200g Unsalted butter (softened)
    • 350g Dark chocolate
    • 3 Medium eggs
    • 250g Billington's Unrefined Dark Muscovado Sugar
    • 50g Allinson's Self Raising Flour
    • 200g Crystalised stem ginger (chopped)
    • 1 each Lemon zest & juice
    • 2 each Orange zest & juice
    • 1 tsp Mixed spice


  • Square baking tin 20 x20cm
  • Sauce pan

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