Description
Delightfully rich and spiced, these Gingerbread Brownies blend the deep chocolate flavor of classic brownies with the warm, aromatic spices of gingerbread. Topped with whole baked mini gingerbread men and crumbled cookie pieces inside, they offer a festive twist that’s perfect for the holiday season or whenever you crave a cozy, sweet treat.
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
Mix-ins and Topping
- 1/2 cup crumbled Gingerbread Cookies
- Whole baked mini gingerbread men cookies, for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Line an 8-inch square light-colored metal baking pan with parchment paper to prevent sticking and ensure 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 after each until the mixture is fully melted and smooth.
- Add Sugars and Cool: Stir in the granulated sugar and light brown sugar vigorously into the hot chocolate and butter mixture until combined. Allow the mixture to cool slightly until just barely warm to prevent cooking the eggs in the next step.
- Incorporate Eggs and Vanilla: Add the 2 whole eggs and 1 egg yolk along with the vanilla extract to the slightly cooled mixture. Whisk vigorously for about 1 minute to combine thoroughly, which also helps develop a shiny crust on the brownies.
- Mix Dry Ingredients: Using a rubber spatula, gently fold in the all-purpose flour, unsweetened cocoa powder, fine sea salt, ground cinnamon, and ground ginger. Stir just until combined to keep the brownies tender.
- Add Gingerbread Cookies: Fold in the crumbled gingerbread cookies evenly throughout the batter, distributing the warm spice flavor and a pleasant crunch.
- Assemble and Top: Pour the brownie batter into the prepared pan, smoothing the top evenly. Carefully arrange the whole baked mini gingerbread men cookies on the surface, pressing gently to adhere but trying not to break them.
- Bake: Bake in the preheated oven for 30 minutes. If the gingerbread men cookies begin to over-brown during baking, lightly cover the pan with aluminum foil to protect them. Bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Let the brownies cool completely in the pan before slicing. This ensures they set well and maintain a fudgy texture. Serve at room temperature or chilled for even fudgier brownies.
- Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Brownies are especially delicious when served chilled.
Notes
- Check your spices for freshness before use; fresher spices provide stronger, more vibrant flavors in these spiced brownies.
- Use a light-colored metal baking pan to ensure even heat distribution and proper browning. Avoid glass or ceramic pans which can alter baking times and textures.
- Pressing gingerbread men into the batter can cause them to break if moved, so arrange them carefully before baking.
Nutrition
- Serving Size: 1 brownie (approx. 60g)
- Calories: 280
- Sugar: 22g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
