Fijian Ginger & Kerikeri Mandarin Brownie

Enjoy the zing of mandarin and peppery flavours of ginger in this brownie recipe by Whittakers.


  • 200g butter 
  • 3/4 cup dark cocoa (Dutched is best) 
  • 4 eggs 
  • 2 cups raw or white sugar 
  • 1 tsp vanilla extract 
  • 3/4 cup flour 
  • 1 tsp baking powder 
  • ¼ tsp salt 
  • 100g Whittaker’s Fijian Ginger and Kerikeri Mandarin Artisan block 


  1. Melt butter on a low heat and add cocoa. Mix together. Add 4 eggs and mix together. Add sugar and vanilla extract. Chop up the chocolate and add to wet mix. Sieve in flour, salt and baking powder, fold into wet mixture.
  2. Place in a square baking tin 21 cm x 21 cm with high sides. 
  3. Bake at 180°C for approx. 40-50 mins. For a crusty top leave in the oven for an extra ten minutes with heat turned off. 

Garnish options: Crystallised ginger or extra chopped chocolate.

For more about Whittaker's chocolate, go to their website. Whittaker's logo



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