Image – Natalie Yonan


  • 142 grams unsalted butter
  • 113 grams milk chocolate, chopped
  • 150 grams granulated sugar
  • 50 grams light brown sugar
  • 2 large eggs plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 95 grams plain flour
  • 25 grams unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 6 crumbled Billingtons gingerbread fingers


    1. Preheat oven to 180 degrees C. Line a metal 8-inch square baking pan with grease proof paper.
    2. In a large microwave-safe bowl combine the chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugars to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
    3. Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined. This helps create that shiny crust on top.
    4. Use a rubber spatula to stir in flour, cocoa powder, salt, cinnamon, and ginger until just combined. Stir in the chopped Billington’s gingerbread.
    5. Pour into prepared pan and smooth out.
    6. Bake in the preheated oven for 30 minutes. Let cool completely before slicing and serving.
    7. You can bake and store the brownies in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge.

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