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!
- 02 May 2024
- Cook time 65 min
- Prep time 20 min
- 10 Servings
- 10 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 380kcal | 15% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 3.13g | 8% |
| Sugar 27g | 27% |
| Fat | |
| Fat 27g | 33% |
| Saturated 13g | 44% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 200ug | 23% |
| Choline 60mg | 11% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 0.42mg | 3% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 0.11mg | 0% |
| Vitamin E 0.27mg | 2% |
| Vitamin K 2.55ug | 2% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.23mg | 0% |
| Iron, Fe 2.14mg | 19% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 110mg | 8% |
| Potassium, K 160mg | 5% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 0.78mg | 7% |
| Water | |
| Water 22g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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