Mix the flour, baking soda and salt in a bowl.
In a second bowl, mix the cocoa powder with all the other ingredients up to and including the ground ginger. Add the flour mix and almond milk, mix together. Transfer the brownie mixture to the prepared tin.
Approx. 40 mins. in the centre of an oven preheated to 180 °C. Remove the brownies from the oven, leave to cool, cut into approx. 28 squares.
Heat the coconut milk in a pan, melt the chocolate in the milk, stir until smooth. Use a spatula to spread the glaze over the brownies, leave to dry.