Chilli Chocolate Gingerbread
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My grandmother's gingerbread recipe gets a thrilling twist with chilli heat and dark chocolate richness. This isn't your typical spiced cookie, but rather a bold, grown up treat that comes together in just an hour from start to finish. The ginger in this recipe is packed with anti inflammatory properties that make each bite feel a little bit indulgent and nourishing at once. Best of all, the ingredients are pantry staples you probably already have on hand, making this an affordable way to impress without fussing. The deep spices create layers of warmth and complexity that keep people coming back for more.
Ella x
Ingredients
- 300 gdark chocolate(broken into pieces)
- 150 gginger
- 100 gchilli flakes
- 50 gallspice
- 50 gcinnamon
- 10 gbaking soda
- 5 gsalt
- 250 mlvegetable oil
- 400 gbrown sugar
- 200 ggranulated sugar
- 2 nulleggs
- 600 gall-purpose flour
- 300 mlmilk
- 10 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C. Prepare a 20x20cm square baking tin with greaseproof paper and line with parchment paper.
- 2
In a large mixing bowl, cream the brown sugar, granulated sugar, and eggs together until light and fluffy.
- 3
Add the vegetable oil, melted, and mix until well combined.
- 4
In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and chilli flakes.
- 5
Add the dry ingredients to the wet ingredients and mix until a dough forms.
- 6
Melt the dark chocolate in a double boiler and stir until smooth.
- 7
Add the melted chocolate to the dough and mix until well combined.
- 8
Pour the dough into the prepared baking tin and smooth the top.
- 9
Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean.
- 10
Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- 11
Once cool, cut into squares and serve.
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