Gingerbread brownies
Indulge in the festive flavors of Gingerbread Brownies with our delightful recipe. Combining rich dark chocolate, warm spices like cinnamon, ginger, and nutmeg, and a moist, buttery texture, these brownies are perfect for holiday gatherings. Easy to make and irresistibly delicious, they're sure to become a seasonal favorite!
- 05 Apr 2024
- Cook time 25 min
- Prep time 15 min
- 12 Servings
- 9 Ingredients
Gingerbread brownies are a delightful twist on classic brownies, incorporating the warm, festive spices of gingerbread into rich, chocolatey squares. These brownies are perfect for holiday gatherings or whenever you crave a comforting, spiced dessert.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal of brownies.
- In a medium-sized saucepan, melt 1 cup of butter and 1 cup of dark chocolate over low heat. Stir continuously until both are completely melted and combined. Remove from heat and let it cool slightly.
- In a medium mixing bowl, whisk together 1½ cups of all-purpose white wheat flour, 1 tsp baking powder, 1 tsp cinnamon, 1 tsp ginger, 1 tsp ground nutmeg, and ⅓ cup of dry cocoa powder. Set aside.
- In a large mixing bowl, beat 4 eggs until they are light and fluffy. You can use an electric mixer on medium speed for about 3-5 minutes for best results.
- Gradually add the slightly cooled butter and chocolate mixture to the beaten eggs, mixing continuously. Ensure that the mixture is well combined.
- Slowly add the dry ingredients to the wet mixture. Fold in the ingredients gently using a spatula or spoon until everything is well combined and there are no visible pockets of dry flour.
- Pour the batter into the prepared 9x13-inch baking pan. Spread it evenly with a spatula.
- Place the pan in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The edges should be set, but the center will still be slightly soft and fudge-like.
- Remove the brownies from the oven and allow them to cool in the pan on a wire rack for about 15-20 minutes.
- Once cooled, cut the gingerbread brownies into squares or rectangles. Serve and enjoy!
Tips:
- Use high-quality dark chocolate for the best flavor.
- Make sure all ingredients are at room temperature before starting to ensure even mixing and baking.
- Do not overmix the batter after adding the flour; overmixing can result in denser brownies.
- For a more intense spice flavor, you can slightly increase the amount of cinnamon, ginger, or nutmeg based on your preference.
- Let the brownies cool completely before cutting to ensure clean, even squares.
- You can add a touch of vanilla extract for a richer flavor.
Gingerbread brownies offer a perfect balance between the rich decadence of chocolate brownies and the warm, inviting spices of gingerbread. Whether enjoyed with a cup of tea or coffee, or as the highlight of a holiday dessert spread, these brownies are sure to become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 72 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 4.38g | 12% |
| Sugar 4.93g | 5% |
| Fat | |
| Fat 27g | 31% |
| Saturated 9g | 31% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 60mg | 11% |
| Vitamin B1 0.07mg | 5% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.39mg | 2% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 0.02mg | 0% |
| Vitamin E 0.19mg | 1% |
| Vitamin K 1.56ug | 1% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 3.51mg | 32% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 120mg | 4% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 18g | - |
| * 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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