adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gingerbread brownie
0 Likes
Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Festive gingerbread twist on classic brownies.
Ingredients:
  • 200g butter, chopped
  • 200g Belgian 70% Dark Chocolate, coarsely chopped
  • 220g caster sugar
  • 3 Free Range Eggs
  • 150g plain flour
  • 35g cocoa powder
  • 80g sour cream
  • 5.00 gm ground ginger
  • 2.50 gm mixed spice
  • 50g Belgian White Chocolate, coarsely chopped
  • 50g Belgian 70% Dark Chocolate, extra, coarsely chopped
  • 1/4 quantity Basic Gingerbread (see notes)
Instructions:
  • Preheat the oven to 180°C and line a baking tray with parchment paper. Roll out the gingerbread dough on a floured surface to 3mm thickness. Use 5cm and 10cm gingerbread man cutters to create shapes. Transfer to the prepared tray and bake for 10-15 minutes until lightly golden. Allow them to cool before enjoying.
  • Prepare a 20cm square cake pan by greasing and lining the base and sides with parchment paper, leaving some overhang. In a medium saucepan over low heat, melt the butter and dark chocolate together, stirring for 5 minutes until well combined. Transfer the mixture to a heatproof bowl. Add sugar and eggs, mix well. Stir in flour, cocoa powder, sour cream, ginger, and mixed spice until combined.
  • Roughly chop one-quarter of the gingerbread men and combine with white chocolate and extra dark chocolate in the chocolate mixture.
  • Transfer the mixture into the prepared pan, then top it with the rest of the gingerbread. Bake for 40-45 minutes until a skewer inserted in the center comes out with crumbs attached. Let it cool completely in the pan, then cut into pieces before serving.

Similar Recipes