Chocolate gingerbread brownie bars with fudgy icing

Chocolate gingerbread brownie bars with fudgy icing

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(2 ratings)

Prep: 20 mins Cook: 35 mins

More effort

Cuts into 15 bars
These luxurious bars are based on a classic flourless cake, so they're rich and light in equal measure

Nutrition and extra info

  • un-iced

Nutrition: per bar

  • kcal553
  • fat36g
  • saturates19g
  • carbs51g
  • sugars49g
  • fibre2g
  • protein7g
  • salt0.6g
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  • 400g dark chocolate, broken into chunks
  • 25g cocoa powder
  • 250g golden caster sugar
  • 250g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp ground ginger
  • 140g ground almond
  • 6 large eggs, separated

For the icing

  • 100g butter, cubed



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g dark chocolate, use a bar broken into pieces, or chips
  • 50g cocoa
  • 200g icing sugar, sifted
  • 2 tbsp ground ginger
  • few chunks crystallised ginger, chopped into small pieces


  1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm cake tin, and line the base and sides with baking parchment. Melt the chocolate, cocoa, sugar and butter together in a saucepan over a very low heat. Once the chocolate and butter have melted and sugar dissolved, remove from the heat and stir in the ginger and almonds, followed by the egg yolks, one at a time.

  2. Beat the egg whites to stiff peaks. Using a metal spoon, stir a couple of spoonfuls of the egg whites into the chocolate mixture to loosen before very gently folding in the rest.

  3. Gently scrape into the tin. Bake for 30-35 mins until the top looks set and the centre doesn’t wobble too much. Sit the cake tin on a wire rack and leave to cool completely.

  4. Once cool, make the icing. Put the butter, chocolate, cocoa, icing sugar, ground ginger and 4 tbsp water in a pan. Gently heat, stirring, until you have a smooth icing. Pour over the cake (still in its tin), leave for 1-2 mins to cool slightly, then scatter over the ginger. Cool completely (you can also store in the fridge if you bring out to room temperature about 20 mins before serving) before cutting into bars.

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Comments, questions and tips

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6th Dec, 2015
I followed the recipe as no previous comments. Almond & ginger subtle through the cocoa. The icing split, but a splash of milk & some beating smoothed it out to a glossy icing. Next time I will half the recipe for 6-8 portion dessert, serves well with some fresh berries.
23rd Jan, 2014
This has just gone in the oven and smells lush. It was easy to make though I haven't made the icing for it yet so can't comment on that part!! Will come back to give it a rating when the screaming hordes (the family) have tried it.
wandafawl's picture
2nd Jul, 2015
Well, I'm guessing they must be out of the oven by now....?!? :D ....So how did they taste/what was the texture like, etc.? Were they still worthy of the 5 stars awarded for their cooking aroma...?
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