You’ll Need:

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  1.  Melt butter, gingerbread and dark chocolate in a glass bowl over a pan of boiling water then set aside.
  2. Beat the eggs and sugar with a hand whisk until creamy and doubled in volume.
  3. Pour in the melted chocolate and butter and fold with a silicone spatula.
  4. Sieve the flour and cocoa powder into the bowl and fold in.
  5. Add chunks of milk and white chocolate.
  6. Pour the batter into a lined and greased brownie tin.
  7. Bake on 180 fan for 25-30 mins, until the middle isn’t wobbly when you shake the tin and there is a crust on top.
  8. 20 minutes into baking, take the brownies out of the oven, stand the gingerbread men into the mix, and cover with foil.

Top Tips

  • Melt your chocolate and butter over a low heat, and don’t get any water in the glass bowl or your chocolate will seize and cause problems in baking later!
  • Always fold in using a figure of 8 movement, and make sure to take your time and be gentle, or you’ll knock the air out of the eggs, meaning you’ll end up with flat, dense brownies.
  • Line your brownie tin with greaseproof paper and butter or spray oil.