Festive Chocolate Gingerbread Brownies

So this year, Vanessa Kimball has organised for Rococo Chocolates to host her Let’s Make Christmas gift swap.

The idea is that you make something according to the theme and bring it along to be entered into a competition. Then you pick a gift from all the goodies that have been brought along while having some tea, mulled wine and lovely baked goods for tea.

This year’s theme was chocolate so we had to make something with Chocolate in it or to make something from Chantal Coady’s book, Rococo: Mastering the Art of Chocolate which is a stunning book with lots of innovative recipes using chocolate but not in the usual way. There are goats cheese chocolate ganaches, savoury chocolate biscuits and even a recipe for an Armenian lamb stew which looks amazing.

For the gift swap, I made some Chocolate Gingerbread Brownies which I thought were quite festive. As usual, I tweaked the recipe by adding a lot more of the ground ginger than recommended as I like the flavour to come through. Be warned, this recipe uses a lot of chocolate!

Let's Make Xmas

 

Festive Chocolate Gingerbread Brownies

Rating: 41

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Lots

Ingredients

  • 350g cups plus 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 285g unsalted butter, at room temperature
  • 275g cups packed light-brown sugar
  • 125g cup plus 2 tablespoons granulated sugar
  • 2 large eggs, plus 1 large egg yolk
  • 1 1/4 teaspoons pure vanilla extract
  • 75ml black treacle
  • 280g chocolate, cut into small chunks or use equivalent in chocolate chips

Instructions

  1. Preheat oven to 180 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray.
  2. Line bottom with parchment cut to fit, and coat parchment.
  3. Whisk together flour, baking soda, salt, and spices.
  4. Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy.
  5. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed.
  6. Beat in vanilla and black treacle.
  7. Reduce speed to low.
  8. Gradually add flour mixture, and beat until just combined.
  9. Stir in chocolate.
  10. Spread batter into prepared pan.
  11. Bake until edges are golden, about 25 minutes.
  12. Let cool completely in pan on a wire rack.
  13. Cut into squares.

Notes

These are very easy to make once you have all the ingredients. I used a smaller tin so my brownies were thicker than the recipe. If you use a bigger brownie thin, the batter will spread thinner and will cook faster.

Recipe inspired by Martha Stewart's White Chocloate Gingerbread Blondies

http://www.eatcookexplore.com/festive-chocolate-gingerbread-brownies/

4.5 / 5 stars     
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Comments

  1. Festive Chocolate Gingerbread Brownies http://t.co/118BBvHz via @SlowFoodKitchen

  2. Festive Chocolate Gingerbread Brownies http://t.co/2vDeNyH1 via @SlowFoodKitchen

  3. Festive Chocolate Gingerbread Brownies http://t.co/4Vpsa16r via @SlowFoodKitchen

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