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Gingerbread Brownie

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

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