Gingerbread Brownies Recipe - DWC Magazine

Gingerbread Brownies Recipe

Today, I’m bringing together two of my all-time favourite treats: the spiced warmth of gingerbread and the fudgy decadence of brownies. Let’s cosy up with a recipe that tastes like holiday magic! These Gingerbread Brownies are the ultimate treat to whip up when you want to wow your family, friends, or just yourself.

But before we dive in, let’s talk brownies for a second. Did you know the first brownies were believed to be a happy accident? Legend has it that a Chicago housewife in the late 19th century forgot to add baking powder to her chocolate cake, resulting in the dense, chewy bars we now adore. Fast forward to today, and brownies have become a canvas for endless variations—like this gingerbread-inspired version!

WHAT YOU NEED
For the Brownies:
200g dark chocolate, chopped
150g unsalted butter
200g granulated sugar
2 large eggs
1 tsp vanilla extract
150g all-purpose flour
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp baking powder
1/4 tsp salt

For the Gingerbread Drizzle (Optional but fabulous!):
100g icing sugar
1-2 tbsp milk
1 tsp molasses
A pinch of ground cinnamon

METHOD

1. Preheat your oven to 175°C (350°F). Line an 8x8-inch (20x20cm) square baking tin with parchment paper, leaving a bit of overhang for easy removal.

2. In a microwave-safe bowl, melt the dark chocolate and butter in 30-second intervals, stirring in between until smooth. Let it cool slightly.

3. In a large bowl, whisk together the sugar, eggs, and vanilla until light and frothy. Slowly pour in the melted chocolate mixture and whisk until combined.

4. In a separate bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle—don’t overmix!

5. Pour the batter into your prepared tin and spread it evenly. Bake for 25-30 minutes or until the edges are set and a toothpick inserted into the centre comes out with a few moist crumbs. (Remember, brownies are best when slightly underbaked!)

6. Allow the brownies to cool completely in the tin before lifting them out. For the gingerbread drizzle, whisk together the icing sugar, milk, molasses, and cinnamon. Drizzle over the cooled brownies for a festive finish!

STORAGE

If you somehow manage not to devour these in one sitting (we’ve all been there), store your gingerbread brownies in an airtight container at room temperature for up to 4 days.

For longer storage, you can refrigerate them for up to a week or freeze for up to 3 months. Just thaw at room temperature before serving.

These Gingerbread Brownies are like a warm hug in dessert form. Perfect for holiday gatherings, gift-giving, or cosy nights by the fire with a cup of hot cocoa. I’d love to hear how yours turn out—drop a comment below or tag us in your brownie snaps! 

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