Description
Indulge in the festive fusion of rich chocolate brownies infused with warm gingerbread spices. These Gingerbread Brownies offer a delightful twist on a classic treat, perfect for holiday gatherings or cozy nights in.
Ingredients
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250g unsalted butter, chopped
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300g dark chocolate, chopped
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4 large eggs
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330g (1 1/3 cups) firmly packed brown sugar
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200g (1 1/3 cups) plain flour, sifted
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1/2 tsp baking powder
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1/2 tsp ground cinnamon
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1/2 tsp ground ginger
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1/2 tsp ground nutmeg
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35g (1/3 cup) cocoa powder, sifted
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Icing sugar, to dust
Instructions
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Preheat your oven to 180°C (160°C fan) or 350°F. Line a 20x20cm (8×8-inch) square baking tin with baking parchment.
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Melt the chopped butter and dark chocolate together in a heatproof bowl over simmering water (double boiler method) or in the microwave in short bursts. Stir until smooth and allow to cool slightly.
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In a large mixing bowl, whisk the eggs and brown sugar together until thick and pale.
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Pour the melted chocolate mixture into the egg mixture and stir until well combined.
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Sift the plain flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and cocoa powder into the wet ingredients. Gently fold until just combined; be careful not to overmix.
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Pour the batter into the prepared tin, smoothing the top with a spatula.
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Bake for 25-30 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. The brownies should have a slight wobble in the center.
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Allow the brownies to cool completely in the tin on a wire rack. Once cooled, dust the top with icing sugar before slicing into squares
Notes
For an extra festive touch, decorate the cooled brownies with mini gingerbread cookies or edible glitter.
These brownies can be stored in an airtight container at room temperature for up to 5 days.
For a richer flavor, consider using dark chocolate with a higher cocoa content.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British