We had a morning tea at work recently and I wanted to bring in something wintery and delicious, and the gingerbread brownies were the go. They are rich and chocolatey, with the added zing of gingerbread spices. They were a bit hit – in particular heated up a little so they were nice and gooey. So good!
I amended a recipe I found at Taste
- 250g butter
- 300g dark chocolate
- 4 eggs
- 1 1/3 cups brown sugar
- 1 1/3 cups plain flour
- 2tsp ground ginger
- 1tsp cinnamon
- 1tsp nutmeg
- 1/2tsp baking powder
- 1/3 cup cocoa
- Preheat oven to 170C and line a brownie pan
- Melt the butter and chocolate in a bowl over simmering water, not letting it touch the water. Stir together until smooth then remove from the heat and cool slightly
- Add the eggs one at a time, beating well to combine before adding the next egg
- Fold in the sugar, flour, spices and baking powder, then fold in the cocoa
- Spread into the lined pan and bake for 30 minutes, or until just set. Cool in the pan then turn onto wire rack. Cut in to squares to serve
These gingerbread brownies really are absolute winners. I love the added interest the spices bring. Not that there’s anything wrong with standard chocolate brownies, but sometimes I just want a bit of zing in my baked goods! These are not only excellent winter treats, but I think they would be fantastic Christmas treats as well. Everyone loves a bit of gingerbread around Christmas time!
Whilst these brownies are not only excellent served with a cuppa, they are particularly delicious warmed up with a scoop of ice cream for dessert. You might need to make more than one batch though, they don’t seem to stay around for long!