Mini chocolate & ginger brownies

Mini chocolate & ginger brownies

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(6 ratings)

Prep: 10 mins Cook: 50 mins


Cuts into 36 squares
A squidgy dark chocolate traybake dotted with spicy crystallised ginger then cut into bitesize squares for the perfect sweet canapé

Nutrition and extra info

Nutrition: per square

  • kcal129
  • fat7.7g
  • saturates4.6g
  • carbs13.8g
  • sugars10.9g
  • fibre0.6g
  • protein1.4g
  • salt0.2g


  • 150g dark chocolate, broken into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 250g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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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Comments, questions and tips

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15th Apr, 2017
Not impressed with this recipe and wouldn't try it again. I followed the recipe to the letter and yet the finished brownie was burnt around the edges and far too crumbly. 36 squares isn't just ambitious, it's impossible. I managed to get 8 good sized squares, the rest unfortunately either had to go in the bin as it was burnt or had to be eaten with custard. I tried one when it was warm, it tasted nice enough, but not moist and sticky as you'd expect, tasted more like soft chocolate concrete.
1st Jun, 2015
Horrible taste, texture and would not recommend. These were very expensive to make and 80%+ of the 'brownie' went in the bin. Seemed horribly crumbly like it was overcooked and this then meant a strange texture. Was not improved with custard. If you want a really good brownie recipe then use the recipe from the 'bakes and bars book' with the pink cover, proper brownie - soft, squidgy and delicious. If you like ginger so much have some with it on the side!
18th Dec, 2013
These brownies are ok. I properly wouldn't recommend these to anyone as I've tried the Best ever brownies listed on this website and love them.
6th Dec, 2013
I found this very quick and easy, unfortunately my baking must have been slightly off as it after cooling it off before cutting, it was very crumbly and not as 'fudgy' or as moist as I would have liked. Tasty though regardless, ginger's a great idea!
23rd Nov, 2013
This is a lovely treat the only draw back is trying to thinly chop the ginger takes a little but well worth. I am wondering how long they will keep if put into a pretty box and given over the festive season. Does anybody know, if not I will put some in a box and see
19th Dec, 2012
Does this recipe freeze well? It would be good to be able to make it in advance for Christmas!
30th Nov, 2012
This is so amazing! Probably my kids will love this kind of choco recipes!
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