Lemon and Ginger Chocolate Brownies

This weekend, I had one of those days where I was just completely exhausted and done with everything. I was wound up about a couple of different things, and as a result I kind of just broke down. I’m sure I’m not the only one who has days like that! In my experience, you just have to let it happen and try to be kind to yourself and do things that make you happy.

To me, that’s baking brownies.

I had the idea for these lemon and ginger brownies for a while now, ever since I first tasted what’s become a new favourite chocolate bar, which (unsurprisingly) featured … lemon and ginger. After tasting (and loving) that flavour combination I thought: “I’m sure that’d work amazing in a brownie.”

And I was right! These brownies may look like regular ol’ brownies (which are pretty freaking good as well), but they do indeed feature ground ginger and the zest of a lemon – it adds a great kick to an already delicious brownie!

Oh, and I’m feeling fine again, by the way. It must have been all that chocolate…


You’ll need… (for 20 brownies)

  • 160 g sugar
  • 125 g salted butter
  • 3 eggs (medium)
  • 70 g flour
  • 200 g extra dark chocolate
  • 1 teaspoon ground ginger
  • zest of a lemon
  • baking tin, 20 x 24 cm
  • and an oven, of course! These brownies need to be baked at 150 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Melt the chocolate You can melt the chocolate in the microwave, but I always prefer to melt it au bain marie style (don’t know what au bain marie is? I explain in this recipe)

2. Mix sugar and butter While the chocolate is melting the next order of business is to mix the sugar with the butter. For this recipe, you can just melt the butter (I used the microwave) and then mix it together with the sugar.

3. Add eggs So, now you’ve mixed the butter with the sugar it’s time to add the eggs one by one, and whisk them through. Little anecdote: while making these, I cracked an egg with one hand for the first time, and it went well!

4. Add flour, ginger and lemon zest Once you’ve added the eggs and whisked them through your batter, you should add the flour and ground ginger to it, and mix the batter again. Also add the lemon zest and mix it through.

5. Add melted chocolate Now, it’s time to add the pièce de résistance; the melted chocolate! Whisk this through as well.

6. Transfer batter to tin and bake! Butter and flour your baking tin, and then pour your batter into the tin and make sure it’s evenly spread out. Put the tin into the preheated oven and bake the brownies for 25 minutes. Insert a skewer to check if it’s done – if it comes out a little moist, but clean, your brownies are done! Take the tin out of the oven and let the big brownie cool down within the tin. Once it’s almost completely cooled down, you can cut it into pieces.

And there you have it! Your own delicious lemon and ginger chocolate brownies – enjoy!


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Hi! I'm Anne and I love reading, baking and writing about both of those things. Welcome!

9 thoughts on “Lemon and Ginger Chocolate Brownies

  1. Thanks. Excellent. I used your recipe to get a sense for proportions. Then I used a boxed fudge brownie mix with a few additions: finely diced candied ginger, lemon juice, extra granulated sugar, and cream. It turned out well, though next time I might go with ground ginger like you did, to assure more even dispersion. Lemon zest would no doubt be better than lemon juice, but I didn’t have any on hand. These are good buttered and served still warm from the oven — like chocolate bread.

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