Gingerbread Brownies
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5.0
3 reviews
Excellent
Gingerbread Brownies
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Gingerbread Brownies feature a thick and fudgy spiced brownie, studded with crumbled gingerbread cookies, and topped with adorable mini gingerbread men for a perfectly festive Christmas dessert!
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Ingredients
- 10 tablespoons (142 grams) unsalted butter
- 4 ounces (113 grams) semisweet chocolate, chopped
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 2 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup (95 grams) all-purpose flour
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 cup crumbled Gingerbread Cookies, plus more whole baked mini gingerbread men, for topping
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Instructions
- Preheat oven to 350 degrees F. Line a light-colored metal 8-inch square baking pan with parchment paper.
- In a large microwave-safe bowl, combine the chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugars to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
- Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined. This helps create that shiny crust on top.
- Use a rubber spatula to stir in flour, cocoa powder, salt, cinnamon, and ginger until just combined. Stir in the chopped gingerbread cookies.
- Pour into prepared pan and smooth out. Arrange whole baked gingerbread men over the surface. Note: once you press a cookie into the batter it's very difficult to move it without breaking it!
- Bake in the preheated oven for 30 minutes. If the gingerbread men begin to brown too much, cover with aluminum foil (though this wasn't an issue for me). Let cool completely before slicing and serving.
- You can bake and store the brownies in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge. Brownies are even fudgier when served chilled!
Notes
- Check your spices to ensure they’re not expired. Even if they’re not expired, give them a sniff and make sure they’re still very aromatic. Older spices carry less flavor; fresh spices will carry a LOT more flavor. So, just be aware of that and adjust accordingly.
- I recommend using a light-colored metal pan here. Avoid using glass or ceramic pans. Learn more about Glass vs. Metal Baking Pans here.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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