Gingerbread Brownie
![Gingerbread Brownie](/gingerbread-brownie/Gingerbread_Brownie_-_11.jpg)
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
cuisine: British
Ingredients
- 4 eggs
- 250g nut-free chocolate
- 250g of soft-spread unsalted butter
- 360g of light brown sugar how to?
- 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
Additionally
- 50g of chocolate
- a handful of Christmas sprinkles
Method
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.
Assembling all the ingredients on the tabletop in preparation for baking a gingerbread brownie
Chop the chocolate into small, even pieces.
Thoroughly whisking eggs in a mixing bowl
Crack the eggs into a mixing bowl and whisk them until they become light and fluffy.
Creaming eggs and sugar in a mixing bowl
Add light or dark brown sugar to the mixing bowl and whisk until the mixture is well combined.
Incorporating softened butter into the creamed egg mixture in a mixing bowl
Add softened unsalted butter to the mixing bowl and whisk until the mixture becomes light and fluffy.
Gently mixing dry ingredients into the egg batter in a mixing bowl
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.
Folding generous chunks of chocolate into the mixed batter in a mixing bowl
Gradually fold the chopped chocolate into the batter using a spoon or spatula.
Spreading the brownie batter evenly across the prepared baking tray
Pour the batter into the prepared baking tray. Use a spatula to spread the batter evenly into the tray.
A perfectly baked Gingerbread Brownie, still warm and gooey, nestled snugly in its baking 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.
A beautifully decorated Gingerbread Brownie, still warm and gooey, basking in its baking tray
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.
Three fresh gingerbread brownies on parchment paper, ready to be indulged