Ginger Chocolate Brownies

A bold, comforting treat with a soft, brownie-like crumb and a spicy edge. They’re easy to make, beautifully rich, and perfect for serving with a scoop of ice cream or a drizzle of custard.

Ginger Chocolate Brownies: Deep, Dark & Full of Spice

Ingredients

• 150 ml melted Tony Ferguson Coconut Oil
• 100 g dark brown soft sugar or coconut sugar
• 180 g treacle
• 180 g golden syrup or honey
• 250 ml milk
• 1 tsp vinegar
• 280 g self-raising flour
• 40 g Tony Ferguson Organic Cacao Powder
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 3½ tsp Tony Ferguson Ground Ginger Spice
• 1 tsp Tony Ferguson Cinnamon Spice
• ¼ tsp ground cloves
• ¼ tsp salt
• 175 g sugar-free chocolate chips

Directions

1. Preheat your oven to 180°C and grease a 23 cm square tin. Line with baking parchment.
2. In a large bowl, whisk together the coconut oil, sugar, treacle, golden syrup, milk, and vinegar until smooth.
3. Sift in the flour, cacao powder, baking powder, bicarb, ginger, cinnamon, cloves, and salt. Stir gently with a balloon whisk until fully combined and no dry lumps remain.
4. Fold in the chocolate chips, then pour the batter into your prepared tin. Smooth the top and bake for 45–50 minutes, until firm to the touch and a skewer comes out with moist crumbs (not wet batter).
5. Allow to cool fully in the tin before slicing. Store in an airtight container or serve warm with your favourite ice cream or custard.

These Ginger Chocolate Brownies deliver everything you love about a classic brownie, with an extra layer of warming spice. They’re rich, bold, and perfect for cosy days or festive gatherings. One bite, and you’ll be hooked.