Christmas is edging closer and closer and it’s the perfect excuse to enjoy all of the festive sweet treats! Gingerbread makes an increasing number of appearances around this time of year and I am currently obsessed – I’ve been incorporating in to my recipes in as many ways as possible, whether it be gingerbead granola or chocolate gingerbread oats but these brownies might just be my favourite.
Dark chocolate and ginger is such a winning combination for me – the kick from the ginger pairs so well with the rich dark chocolate and incorporating them in to a sticky, sweet brownie makes for the perfect trio. And as much as I love baking, raw brownies will always be my favourite – the simple combination of dates, cacao powder and nuts, which make up the basis of a lot of my sweet treats, blends together to create something which is so gooey, sweet and satisfying. And the festive twist on this latest batch makes these brownies extra special – the same decadent base packed with chunks of fiery gingerbread that’s crisp on the outside with a soft and gooey centre, chunks of dark chocolate and a fudgey ganache topping – these brownies are sticky, sweet and so moreish! If you whip up a batch of these then you’re gauranteed to have a crowd pleasing dessert on Christmas Day.
I love seeing you recreate my recipes so if you make this, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
makes 12 brownies
for the gingerbread
- 1 flax egg (tbsp ground flaxseed + 2 tbsps water left to thicken for 5 mins)
- 50g buckwheat flour
- 2 tbsps maple syrup
- tbsp coconut sugar
- tsp and 1/2 ground ginger
- 1/2 tsp ground cinnamon
- tbsp coconut oil
for the brownies
- 250g medjool or deri dates
- 200g almonds
- 4 tbsps cacao powder
- 5 tbsps peanut butter
- tbsp maple syrup
- 2 tbsps nut milk
- 30g dark chocolate, chopped in to chunks
- 50g gingerbread
- 4 tbsps cacao powder
- 6 tbsps coconut oil
- 6 tbsps peanut butter
- 6 tbsps maple syrup
- 1/2 tsp ground ginger
- Start by making the gingerbread. Pre heat the oven to gas mark 4 and line a baking tray with grease proof paper.
- Add all of the gingerbread ingredients to a mixing bowl and using a wooden spoon, mix until fully combined. Roll out the gingerbread dough and using a small cookie cutter, cut in to shapes. Repeat with the remaining mixture.
- Place the gingerbread in to the oven and bake for 8-12 minutes, until golden and fragrant. A longer bake will result in a crunchier biscuit.
- Remove from the oven and set aside to cool whilst you make the brownie base.
- Line a square baking tin with grease proof paper. Add the almonds to a blender or food processor and blitz until broken down. Then add the dates, cacao powder, peanut butter, maple syrup and nut milk and blend until fully combined.
- Remove the mixture from the blender and transfer to a mixing bowl. Break the gingerbread up in to chunks and stir in to the mixture, along with the chopped chocolate.
- Transfer the base to the lined baking tin and using the back of a spoon, press down in to an even layer. Place the base in the freezer to set whilst you prepare the ganache.
- Prepare the ganache by melting the coconut oil in a small pan, over a low heat. Once fully melted, add in the maple syrup, cacao powder, almond butter and ginger and stir until everything is mixed together.
- Pour evenly over the chocolate brownie layer and return to the freezer to set for 1-2 hours.
- Once set, remove from the freezer and leave to thaw slightly before cutting into 12 slices and enjoy! Store any leftovers in the freezer and thaw in the fridge before serving.