For the brownie
- 200g butter, cut into pieces
- 300g dark chocolate (preferably 70% cocoa solids), broken into pieces
- 120g plain flour
- Pinch of salt
- 1 tsp baking powder
- 2 tsp ground ginger
- 3 large eggs
- 200g soft dark brown sugar
- 40g Buderim Naked Ginger or stem ginger in syrup, chopped
- 70g icing sugar
- 5 tsp ginger syrup
- Thinly sliced Buderim Naked Ginger or stem ginger in syrup
- For the gingerbread men
- Some Renshaw Teddy Bear Brown Ready-to-Roll Icing
- Preheat the oven to 180°C/Gas 4. Line the base of the Lakeland Brownie Traybake Tin with baking parchment.
- To make the brownies, put the butter and chocolate into a non-stick saucepan and heat very gently, stirring often. Remove from the heat before fully melted, so that the mixture doesn’t become too hot. Set aside to cool slightly, stirring occasionally, until smooth.
- Meanwhile, sift the flour, salt, baking powder and ground ginger together. Whisk the eggs and sugar together in a large bowl with a handheld electric mixer for 2 minutes on the high setting. Stir in the melted mixture, then gently fold in the flour mixture and chopped ginger. Transfer to the tin and bake for 30-35 minutes. Cool in the tin on a wire rack.
- For the topping, mix together the icing sugar and ginger syrup. Drizzle over the brownies and decorate with thinly sliced ginger. Cut into 20 squares, using the markings on the tin as your guidelines.
- For the gingerbread men, roll out some of the brown ready-to-roll icing, stamp out as many gingerbread men as you like, then carefully transfer to the brownie. Enjoy!
Tip: You could use lemon juice to make the icing instead of ginger syrup. If you’re using stem ginger in syrup, just use the syrup from the jar.