Ginger Kissed Brownies (Gluten Free)

August 22, 2022

Give your brownie repertoire a re-fresh, with this mouth-watering  sweet ginger & spice blend. Serve cold  or warm with a dollop of your fave cream or ice-ceam.

Recipe Credit: @laura_hobby_baker


250-gram plant based Nuttelex

300 grams dark chocolate

1 generous teaspoon vanilla

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon baking powder

Pinch of salt flakes

4 large eggs

1 1/3 cups brown sugar (330 grams)

1 1/3 cups gluten-free plain flour sifted

1/3 cups cocoa sifted

Icing sugar to dust (for serving)


20 cm x 20 cm square baking pan

Medium sized non-stick saucepan




1Preheat oven to 160C

2Line your 20 cm x 20 cm square baking pan with baking paper.

3In a non-stick medium sized saucepan or over a double boiler (do not allow the bowl to touch the water) combine the Nuttelex, cinnamon, ginger and clove powders plus 200 grams of the dark chocolate, stir to ensure all in combined well before setting aside to cool.

4Next, mix in the eggs -one at a time- using a spatula to the choc mixture then add the vanilla, baking powder, brown sugar & salt before following with sifted flour and cocoa. Then gently fold through to form your brownie batter.

5Place the batter into the prepared lined pan and bake for 35-40 minutes. Let brownie mixture cool completely in the tin. Then place in the fridge. (The longer the brownie sits in the fridge the better & fudgier it becomes so it can be made in advance & stores beautifully).

6Turn out cooled brownie from the cake tin and cut into squares

7Melt the remainder 100 grams of dark chocolate & drizzle the top.

8Once chocolate is set, finish with a dusting of icing sugar just before serving.