Description
These Gingerbread Brownies combine the rich decadence of classic brownies with the warm, aromatic spices of gingerbread cookies for a festive twist. Moist, fudgy, and topped with adorable mini gingerbread men, this dessert is perfect for holiday gatherings or cozy winter treats.
Ingredients
Scale
Brownie Base
- 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
- 1/2 cup crumbled Gingerbread Cookies
- Whole baked mini gingerbread men, for topping
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350 degrees F. Line an 8-inch square light-colored metal baking pan with parchment paper to ensure easy removal and even baking.
- Melt chocolate and butter: In a large microwave-safe bowl, combine the chopped semisweet chocolate and unsalted butter. Microwave in 30-second intervals, stirring well between each, until the mixture is fully melted and smooth.
- Add sugars and whisk: To the hot chocolate and butter mixture, add granulated sugar and light brown sugar. Whisk vigorously until fully combined. Let this mixture cool until it is just barely warm to the touch.
- Incorporate eggs and vanilla: Add in the eggs, extra egg yolk, and vanilla extract. Whisk for about one minute until the mixture is very well combined, which will help create a shiny crust on the brownies.
- Mix dry ingredients and fold in cookies: Use a rubber spatula to fold in the flour, unsweetened cocoa powder, fine sea salt, ground cinnamon, and ground ginger until just combined. Gently stir in the crumbled gingerbread cookies to distribute evenly.
- Pour batter and add toppings: Pour the batter into the prepared pan and smooth the surface evenly. Carefully arrange whole baked mini gingerbread men on top of the batter. Press lightly, but be cautious as the cookies can break if moved after placement.
- Bake: Bake in the preheated oven for 30 minutes. If the gingerbread men start to brown too much during baking, cover the pan loosely with aluminum foil. After baking, let the brownies cool completely in the pan.
- Store and serve: Once cooled, slice and serve. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. These brownies become fudgier when chilled.
Notes
- Check your spices to ensure they are fresh and aromatic for maximum flavor impact. Adjust quantities if spices are older and less potent.
- Use a light-colored metal baking pan instead of glass or ceramic to ensure more even baking and prevent over-browning.
Nutrition
- Serving Size: 1 brownie (approx. 1/9th of recipe)
- Calories: 310
- Sugar: 28g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
