1. Preheat the oven to 160C.

2. Grease and line a 30cm x 20cm baking tin and line with baking paper, allowing for overhang.

3. Put the chocolate biscuits in the bowl of a food processor and blitz into fine crumbs. Add the melted butter and a pinch of salt. Process until the mixture is the consistency of damp sand.

4. Press the mixture into the base of your baking tin in an even layer. Bake for 7 to 10 minutes, or until the surface is firm. Remove the tin from the oven and set aside.

5. For the brownie batter, gently melt the butter in a small heavy-based saucepan. Remove from heat, add the chocolate and maple syrup and stir until the chocolate has melted and mixture is well combined.

6. Whisk in the whisky, eggs and brown sugar. Add the ginger and vanilla extract, stir again, then sift over the flour and baking powder. Finally, add the salt and stir until just combined, being careful not to overmix.

7. Pour the mixture over the chocolate biscuit base, smooth the top with a rubber spatula, and  bake for 30 minutes or until golden on top. The centre should be slightly puffed and have formed a "shell" on top, but still be slightly gooey.

8. Leave to cool completely in the pan, then cut into slices and serve. Gingies will keep for up to three days in an airtight container.

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