Mini chocolate & ginger brownies

A squidgy dark chocolate traybake dotted with spicy crystallised ginger then cut into bitesize squares for the perfect sweet canapé

  • Prep:10 mins
    Cook:50 mins
  • Easy

Nutrition per serving

  • kcal 129
  • fat 7.7g
  • saturates 4.6g
  • carbs 13.8g
  • sugars 10.9g
  • fibre 0.6g
  • protein 1.4g
  • salt 0.2g


  • 150g dark chocolate, broken into chunks
  • 250g butter
  • 200g soft brown sugar
  • 150g self-raising flour
  • 50g cocoa powder, sifted
  • 3 large eggs, beaten
  • 125g crystallised ginger, chopped
  • icing sugar, to decorate


  1. Heat the oven to 180C/ 160C fan/ gas 4 and line a 20cm x 20cm square tin with baking parchment. Melt the dark chocolate with the butter in the microwave or in a heatproof bowl over just simmering water.

  2. Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and butter mixture, followed by the eggs. Stir through crystallised ginger.

  3. Pour into the tin and smooth the surface. Bake for 35 - 40 mins. Allow to cool thoroughly before slicing into small bites. Arrange on a tray and sprinkle with icing sugar before serving.

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