Preheat oven to 200°C and line a baking tin.
Combine sugar, cocoa powder, flour, baking powder and ground ginger in a mixing bowl.
Get your linseed / flaxseed egg ready (by combining the milled linseed with the water).
Take the 200g of vegan chocolate, and melt over a bowl of hot water or in the microwave.
Once the chocolate has melted, take off the heat and let cool for a few minutes.
Mix the oil and plant milk together in a jug. Slowly add them, bit by bit, to the melted chocolate, stirring in as you do so.
Mix the linseed/flaxseed egg, and the chocolate mixture, into the flour mix.
Mix together to make a smooth batter.
Mix in the chocolate chips / chocolate chunks.
Carefully add and mix in the pieces of gingerbread biscuit.
Pour the mixture into your lined brownie tin, and smooth the top down.
Bake for 20 minutes or until a skewer emerges clean.
Once done, let the brownies cool in the tin. Then remove from the tin, cut up and decorate (optional).