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Gingerbread Brownie Recipe

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3.9 from 9 reviews

Gingerbread Brownies offer a festive twist on classic brownies with a thick, fudgy texture infused with warm spices like cinnamon and ginger. Crumbled gingerbread cookies are incorporated into the batter for added texture, and the brownies are topped with adorable mini gingerbread men, making this dessert perfect for Christmas celebrations.

  • Total Time: 45 minutes
  • Yield: 9 large brownies

Ingredients

Brownie Batter

  • 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 sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger

Add-ins and Topping

  • 1/2 cup crumbled Gingerbread Cookies
  • Whole baked mini gingerbread men, for topping

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line an 8-inch square light-colored metal baking pan with parchment paper to prevent sticking and for easy removal.
  2. Melt chocolate and butter: In a large microwave-safe bowl, combine the chopped semisweet chocolate and unsalted butter. Microwave in 30-second increments, stirring between each until the mixture is fully melted and smooth.
  3. Mix sugars: Add the granulated and light brown sugars to the hot butter and chocolate mixture. Whisk vigorously until well combined. Allow the mixture to cool until it is just barely warm to the touch.
  4. Add eggs and vanilla: Whisk in the 2 large eggs, 1 egg yolk, and vanilla extract for about 1 minute until the mixture is very well combined. This process helps form a shiny crust on the brownies.
  5. Incorporate dry ingredients and cookies: Using a rubber spatula, gently fold in the flour, unsweetened cocoa powder, fine sea salt, ground cinnamon, and ground ginger until just combined. Then stir in the crumbled gingerbread cookies.
  6. Pour batter and add topping: Pour the brownie batter into the prepared pan and spread it out evenly. Carefully arrange the whole mini baked gingerbread men on top. Note that once pressed into the batter, the cookies are delicate and may break if moved.
  7. Bake: Bake in the preheated oven for 30 minutes. If the gingerbread men begin to brown too much, cover the pan loosely with aluminum foil to prevent burning (optional).
  8. Cool and serve: Allow the brownies to cool completely in the pan before slicing and serving. This ensures proper texture and easier slicing.
  9. Storage: Store brownies in an airtight container. They keep for up to 2 days at room temperature or up to 4 days refrigerated. Serving chilled enhances their fudginess.

Notes

  • Use a light-colored metal baking pan to ensure even baking and prevent over-browning.
  • Whisking the eggs thoroughly into the warm chocolate mixture helps develop a shiny, crackly top crust on the brownies.
  • Be gentle when folding in the flour and gingerbread cookie crumbles to avoid overmixing.
  • Once mini gingerbread men are pressed onto the batter, try not to move them to avoid breakage.
  • For best texture, allow brownies to cool completely before slicing.
  • Brownies become fudgier when chilled; store in the fridge up to 4 days.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/gingerbread-brownie-recipe/