Gingerbread brownie
Indulge in the festive flavors of our Gingerbread Brownie recipe. This delectable treat combines rich dark and white chocolate with ginger and spices, creating a perfect holiday dessert. Easy to make with simple ingredients like butter, sugar, all-purpose flour, cocoa powder, and sour cream, it's sure to be a hit at any gathering. Bake a batch and enjoy the ultimate fusion of gingerbread and brownie goodness!
Cook time 65 min
Prep time 20 min
Ingredients:
1 cup butter1/3 cup dark chocolate
1 cup sugar
3 eggs
1 cup all-purpose white wheat flour
1/3 cup dry cocoa powder
1/3 cup sour cream
1 tsp ginger
1 tsp spice mix
1/3 cup white chocolate
Gingerbread brownies are a delightful fusion of two beloved treats: the rich, fudgy texture of brownies and the warm, spicy flavors of gingerbread. Perfect for the holiday season or any time you crave a sweet treat with a twist, this recipe will guide you through creating these delectable delights in just a few simple steps.
Instructions:
- In a microwave-safe bowl or in a pot over low heat, melt 1 cup butter and 1/3 cup dark chocolate together, stirring until smooth. Let it cool slightly.
- In a large mixing bowl, combine the melted butter and dark chocolate mixture with 1 cup sugar. Mix until well combined.
- Add 3 eggs one at a time, beating well after each addition.
- Stir in 1/3 cup sour cream until evenly incorporated.
- In a separate bowl, whisk together 1 cup all-purpose white wheat flour, 1/3 cup dry cocoa powder, 1 tsp ground ginger, and 1 tsp spice mix. Ensure there are no lumps.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Do not overmix.
- Gently fold in 1/3 cup white chocolate pieces until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack.
- Once cooled, lift the brownies out using the parchment paper overhang and cut into squares.
Congratulations! You've just made a batch of delicious gingerbread brownies that are sure to impress family and friends. Enjoy them warm with a scoop of vanilla ice cream or cooled with a dusting of powdered sugar. These brownies are a perfect blend of chocolatey richness and spicy warmth, making them a perfect treat for any occasion.
Gingerbread brownie FAQ:
Bake the Gingerbread Brownies in a preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center—if it comes out with a few moist crumbs, they are done.
Store leftover Gingerbread Brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze them wrapped in plastic wrap and then placed in an airtight container for up to 3 months.
You can substitute the sour cream with plain Greek yogurt or buttermilk in the same amount. Both will maintain the moisture and richness of the brownies.
For this recipe, an 8x8-inch square baking pan is recommended. It ensures even baking and the right thickness for your brownies.
Yes, you can use semi-sweet chocolate instead of dark chocolate for a sweeter flavor. For the white chocolate, you can also use white chocolate chips or chunks.
Tips:
- Ensure that your butter is fully melted to blend smoothly with the dark chocolate for a perfectly fudgy texture.
- Use room temperature eggs to help them incorporate more easily into the batter, ensuring a uniform mixture.
- Sift the cocoa powder and flour together to avoid lumps and guarantee a smooth batter.
- Try adding a pinch of salt to enhance the flavors of both the chocolate and the spices.
- For an added crunch, consider stirring in half a cup of chopped nuts or gingerbread cookie chunks.
- Let the brownies cool completely before cutting to maintain their shape and achieve clean edges.
Nutrition per serving
10 ServingsCalories 380kcal
Protein 6g
Carbohydrates 40g
Fiber 3.13g
Sugar 27g
Fat 27g
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