Festive Chocolate Gingerbread Brownies
Ingredients
- 350 g 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
- 285 g unsalted butter at room temperature
- 275 g cups packed light-brown sugar
- 125 g cup plus 2 tablespoons granulated sugar
- 2 large eggs plus 1 large egg yolk
- 1 1/4 teaspoons pure vanilla extract
- 75 ml black treacle
- 280 g chocolate cut into small chunks or use equivalent in chocolate chips
Instructions
- Preheat oven to 180 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray.
- Line bottom with parchment cut to fit, and coat parchment.
- Whisk together flour, baking soda, salt, and spices.
- Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy.
- Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed.
- Beat in vanilla and black treacle.
- Reduce speed to low.
- Gradually add flour mixture, and beat until just combined.
- Stir in chocolate.
- Spread batter into prepared pan.
- Bake until edges are golden, about 25 minutes.
- Let cool completely in pan on a wire rack.
- 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