Gingerbread brownies are the perfect dessert for any festive holiday! They're incredibly flavourful, chocolatey, gooey, and full of winter spices that'll warm you up from the inside out.
preparation: 15 minutes
making: 35 minutes
total: 50 minutes
servings: 15 pieces
nutrition: 228 calories per serving
- 4 eggs
- 250g nut-free chocolate
- 250g of soft-spread unsalted butter
- 360g of light brown sugar
- 70g of plain flour
- 80g of cacao powder
- ½ tsp of ground nutmeg
- ½ tsp of ground ginger
- 1 tsp of ground cinnamon
- 1 tsp of mixed spices
- 50g of chocolate
- a handful of Christmas sprinkles
Preheat the oven to 170°C.
Line a 24x35cm baking tray (you can use a 20x25cm tray for a thicker finish) with baking parchment, leaving a slight overhang of paper on the sides.
Chop the chocolate into small, even pieces.
Crack the eggs into a mixing bowl and whisk them until they become light and fluffy.
Add light or dark brown sugar to the mixing bowl and whisk until the mixture is well combined.
Add softened unsalted butter to the mixing bowl and whisk until the mixture becomes light and fluffy.
Sift together the flour, cacao powder, and all seasonings. Slowly add the dry ingredients to the egg mixture, whisking gently until just combined. Do not over-mix, as this will cause the brownies to be tough.
Gradually fold the chopped chocolate into the batter using a spoon or spatula.
Pour the batter into the prepared baking tray. Use a spatula to spread the batter evenly into the tray.
Bake for 35-40 minutes in the preheated oven on the middle shelf.
Once cooked, the centre should be fudge and the top may crack slightly.
Melt the chocolate over a double boiler or in a microwave until smooth, then spread it over the cooled brownies using a spatula. Decorate with sprinkles, if desired.
I used the gingerbread sprinkles.
Carefully pull the brownie out of the baking tray and let it cool completely on a wire rack before cutting.