Gingerbread Brownies
These Gingerbread Brownies are rich, fudgy, and full of warming holiday spices. Topped with a melted chocolate drizzle, they’re the perfect treat for festive dessert tables, gifting, or cosy winter evenings. Dense, chewy, and full of Christmas flavour, they’re simple to make but look extra special.
Equipment
- Mixing bowl
- Whisk
Ingredients
- 200 grams dark chocolate chopped 7 oz
- 170 grams unsalted butter ¾ cup
- 200 grams light brown sugar 1 cup, packed
- 50 grams molasses/black treacle ¼ cup
- 3 large eggs
- 1 teaspoon vanilla extract
- 100 grams plain flour ¾ cup + 1 tbsp
- 30 grams cocoa powder ¼ cup
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For decoration:
- 50 grams milk or dark chocolate
- optional gingerbread cookies to decorate
Instructions
- Preheat oven to 180°C (160°C fan) / 350°F. Line the tin with greaseproof paper.
- Melt chocolate and butter until smooth. Cool slightly.
- Whisk eggs, sugar, molasses, and vanilla until thick and glossy. Mix in chocolate.
- Sift and fold in flour, cocoa, spices, salt, and baking powder. Add chocolate chunks if using.
- Pour into tin, smooth top, and bake 25-30 minutes until edges are set. Cool completely.
- Drizzle melted chocolate over brownies and allow to set. Decorate if desired. Slice into squares.