Gingerbread Brownies

guest post by ashley schuering - https://confessionsofagroceryaddict.com

If you’re looking for a deliciously sweet n’ spicy way to celebrate this holiday season, look no further than our simple gingerbread brownies recipe. Rich, fudgy squares of chocolatey goodness are laced with a double whammy of fresh and dried ginger and layered with chuao’s spectacularly seasonal hope, joy, and gingerbread milk chocolate bars. Delightful!

Here at Chuao Chocolatier, we’re on a mission to spread joy by way of chocolate. Since it’s the season of giving (and the season for Christmas cookie plates), we wanted to offer some fun ways to add a sprinkle of creativity to your holiday by incorporating our favorite seasonal flavors. 

These gingerbread chocolate brownies are filled with sugar, spice, and everything nice—perfect for showing your favorite people how much you care. 

Ingredients & Substitutions

• 170g unsalted butter (about 1 1/2 sticks; 6 ounces) - if you only have salted butter, cut the kosher salt to just ¼ teaspoon.
• 85g finely chopped dark chocolate (about 1/2 cup; 3 ounces) - 70% cocoa content or above is preferable for the richest chocolate taste.
• 200g granulated sugar (about 1 cup; 7 ounces) - superfine sugar, caster sugar, or pure cane sugar are all great 1:1 substitutes.
• 30g brown sugar (2 tablespoons; 1 ounce) - dark brown sugar is preferred, but light works too!
• 3 large eggs - make sure they are nice and cold from the fridge for the best results.
• 1 ½ teaspoons vanilla extract - you can also use an equal amount of vanilla paste or powder. 
• 2 teaspoons grated fresh ginger (about 1-inch piece) - store-bought ginger paste works, too!
• 2 teaspoons ground ginger - dried ground ginger is much more potent than fresh, so don’t skip this addition!
• 2 teaspoons pumpkin pie spice - feel free to swap in the warming spice blend of your choice (e.g., apple pie spice or chai spice).
• 1 teaspoon instant espresso powder - coffee has a magical way of making chocolate taste more chocolate-y. You are welcome to use regular instant coffee (or decaf instant coffee) instead.
• ¾ teaspoon kosher salt - fine sea salt works just as well, but avoid iodized table salt as it can impart a bitter undertone.
• 65g all-purpose flour (1/2 cup; 2 1/4 ounces) - we add just enough flour to bind the dough, ensuring an extra fudgy consistency.
• 60g cocoa powder, preferably Dutch-processed (about 3/4 cup; 2 ounces) - cocoa can vary widely in terms of acidity and bitterness. Using alkalized Dutch-process cocoa yields a smoother, less bitter chocolate flavor. Black cocoa, which is even more heavily alkalized, is also a good choice. 
• 2x 2.8 oz. Chuao hope, joy, & gingerbread chocolate bars - one of our favorite holiday offerings, featuring crisp honey gingerbread pieces with our delectably creamy milk chocolate.

How to Make Gingerbread Chocolate Brownies

Prep. Spray an 8”x8” baking tin with nonstick spray and line with a parchment paper sling. Spray the sling with nonstick spray. Preheat the oven to 350ºF.

Step 1: Melt the butter in a small saucepan over medium-low heat. Add the chopped dark chocolate off of the heat and let sit for 5 minutes to melt, then whisk to combine. Set aside to cool.

Step 2: Whip the eggs, sugar, brown sugar, vanilla, spices, and espresso powder in a stand mixer fitted with the whisk attachment until thick and fluffy; it should drizzle down in a ribbon when it has achieved the proper consistency. This took us about 8 minutes on high in a KitchenAid.

Step 3: Whisk together the cocoa powder and flour in a separate bowl. 

Step 4: Add Chocolate. When the egg mixture is nice and thick, reduce the speed to low and add the melted chocolate mixture. Scrape down the sides as needed to combine.

Step 5: Mix Wet & Dry. Add the dry flour mixture to the bowl, mixing until a rough dough forms. Remove the bowl from the stand and use a silicone spatula to finish mixing it together, ensuring no dry pockets remain at the bottom of the bowl.

Step 6: Assemble. Pour half the batter into the prepared baking tin. Place the gingerbread chocolate bars side by side atop the batter. Pour the remaining batter over the chocolate, using an offset spatula or back of a spoon to smooth it as much as possible. Rap the pan firmly on the countertop a few times to help flatten it. 

Step 7: Bake in the preheated oven for about 32-35 minutes, or until brownies have barely set and reach an internal temp of 205ºF. Transfer the pan to a wire cooling rack for 30 minutes.

Step 8: Cut & Serve. Remove the cooled ginger brownies from the baking tin using the parchment sling to assist. Cut into 16 squares and enjoy! 

Storage Instructions

• Before transferring the brownies to a storage container, allow them to cool completely to room temperature. This will prevent condensation from forming and causing them to become soggy. Make sure to use parchment paper to separate any layers if you are stacking them.
• Gingerbread brownies should keep well in an airtight container at room temperature for about 5 days. 
• You can also refrigerate the brownies for up to 7 days. 
• For longer storage, you can freeze them for up to 3 months. Wrap the brownies individually with plastic wrap before transferring to a freezer-safe container or freezer bag and remove as much air as possible to help ward off freezer burn. To serve, allow to defrost at room temperature for 1-2 hours.

Expert Tips

Whip it well. There are no chemical leaveners (e.g., baking powder or baking soda) in this fudgy gingerbread brownie recipe. Instead, we rely on the air we trap in the egg mixture. Make sure to beat the eggs and sugar until the mixture becomes pale, nearly doubled in volume, and streams off the whisk attachment in a ribbon. Also, note that cold eggs work better than room temperature ones!

Practice precision. Whenever possible, use weight measurements for baking. Why? Dry items like flour and cocoa powder have a tendency to settle, meaning volume measurements can vary widely. Ensuring you have the right wet-to-dry ingredient ratio is essential for achieving the proper consistency. If you don’t have a kitchen scale, make sure to fluff your dry ingredients with a fork, then spoon them into dry measuring cups until overflowing, and use a butter knife to level off the excess. 

To quickly peel ginger, use a spoon!

To wrangle parchment paper that keeps rolling up on itself, crumple it into a tight wad, then smooth it back out. Spraying your baking tin with nonstick spray before adding the parchment sling will also help it stay in place. If the flaps of your parchment sling are getting in the way of pouring the brownie batter into the tin, use binder clips to secure them to the edges of your baking tin—just remember to remove them before baking!

FAQ’s

How do you keep brownies soft and chewy?

There are a few things to keep in mind: first, ensure your ratio of wet and dry ingredients is correct. Adding too little moisture will cause your brownies to become dry and crumbly. Second, don’t overbake them! As soon as these gingerbread chocolate brownies are just barely set, it’s time to remove them from the oven. Finally, make sure you are storing them properly in an airtight container or zip-top bag to prevent them from going stale. 

What flavor ice cream pairs well with gingerbread brownies?

In our eyes, you can never go wrong with a scoop of vanilla ice cream. Chocolate ice cream is another great choice—double the chocolate means double the joy! Otherwise, stick to warmly spiced flavors like cinnamon or ginger.

Why are my homemade brownies so bitter?

Uh-oh! Sounds like one of a few things might’ve gone awry. Did you accidentally use unsweetened chocolate instead of dark chocolate? Or did you use raw cacao or conventional cocoa instead of Dutch-processed? Either of these ingredient swaps will result in more of a bittersweet chocolate flavor, rather than the classic semi-sweet brownie flavor we’re after. If neither of these is the cause, perhaps you added too little sugar and/or too much cocoa powder? This is another reason why we recommend using weight measurements for baking. Finally, burnt chocolate will impart a bitter flavor, so it’s possible you either overbaked the brownies or added the chocolate to the butter mixture while the pan was still on the heat and accidentally scorched it.

What can I add to boxed brownie mix to make it taste better? Can I use boxed mix to make these gingerbread brownies?

We might be biased, but adding a few bars of chuao chocolate is one of the easiest ways to level up your boxed brownie mix! Simply pour about half the batter into your baking tin, place a few chuao chocolate bars evenly over the pan, then cover with the remaining batter for an instant chocolatey upgrade. If you want to use boxed brownie mix for this ginger brownie recipe, simply add 2 teaspoons each of fresh and dried ginger to the batter for the full chocolate gingerbread effect. 

More Sweet Holiday Recipes To Try

• Molasses chocolate chip cookies
• Christmas hot chocolate bombs
• Chocolate sugar cookies
• Pb blossom cookies
• Peppermint croissant cookies
• Mocha chip meringue cookies
• S’more cookies
• Peppermint fudge
• Chocolate peppermint brownies
• Chocolate covered honey grahams

Make sure to stock up on chuao’s holiday collection to get ready for all the celebrations ahead. Whether you use our full-sized bars for baking, minis for stocking stuffers, or drinking chocolate for keeping warm while you play Santa, we’d be honored to help you spread joy during this magical time. 

Until next time, we wish you and yours a very merry season and a happy new year!