Gingerbread Spiced Dark Chocolate Brownies

This recipe for gingerbread dark chocolate brownies was originally published on my former blog (The Culinary Jumble) in December 2016. The recipe has been updated to include spelt flour, but the images remain unchanged.

So, only a couple more Christmas recipes to go before the big day hits, and this time, it’s another brownie recipe. But when I say another, please don’t think that this is some regular brownie. Nope, this is a festive brownie that will knock your socks (Christmas stockings?) off.

I enjoy baking at Christmas, and this time around, I’ve used a lot of saffron. Before moving to Sweden, I never realised saffron was used in baked goods. If you’re interested in experimenting, check out my saffron biscotti, saffron & white chocolate buns, and delectably fragrant saffron cake. It’s okay, you can thank me later.

However, out of all my seasonal recipes, I think this one has been my favourite. My love of brownies is fairly new, and it crept upon me once I realised that they didn’t need to be dry or hard, and when I perfected my go-to recipe.

Finding the perfect brownie has taken some practice. And although just how hard or fudgy a brownie should be is a hotbed of contention, I think they are most amazing when they have a softness that isn’t quite a goo (such a way with words I have), just like these gingerbread-spiced dark chocolate brownies.

If you’d like to see how I make my brownie base (used in all my brownie recipes) check out how I made my Oreo Brownie:

You can’t go wrong with a brownie whichever way you throw it, but adding a little gingerbread spice? Well, then you have a cake in a whole new league of its own.

There’s the chocolate, the hit of gingerbread spice, the sweetness, the fudginess, and they literally melt in your mouth. Ahh. Merry Christmas, everyone.

If you like this recipe for festive gingerbread brownies, check out my other Christmas treats:

Gingerbread truffles

White chocolate and mascarpone cheesecake with sugared cranberries

After Eight brownies with fondant and chocolate ganache

Gingerbread chocolate honeycomb

Candy cane milk chocolate truffles

Print Pin

Gingerbread Spiced Dark Chocolate Brownies

Ingredients

Brownies:

200g (7 oz) dark chocolate
200g (¾ cup + 2 tbsp) butter
45ml (3 tbs) hot coffee/milk (see note 1)
50ml (3 tbs) milk
120g (½ cup + 1 tbsp) brown sugar
130g (½ cup + 1 tbsp) white sugar
1 teaspoon vanilla extract
3 eggs
80g (⅔ cup) flour (see note 2)
30g (¼ cup cocoa
1½ tablespoons gingerbread spice (see below and note 3)

Topping:

1 teaspoon gingerbread spice (see below and note 3)
40g (¼ cup) icing sugar

Gingerbread spice:

2 tablespoons cinnamon
1 tablespoon ginger
1 tablespoon cardamom
1 tablespoon ground cloves

Instructions

Gingerbread Spice:

Mix the gingerbread spices together, then put to one side.

Brownies:

Pre-heat the oven to 170°C / 338℉.
Grease a fairly large square or rectangle spring-form baking pan (mine was 27cm x 17cm / 10in x 7in).
Slowly heat the chocolate and butter in a pan until just melted.
Add the coffee (or milk) to the chocolate mixture, stir and remove from the heat. The mixture should not be hot, but if it is, let it cool for about 10 minutes.
In a large bowl, whisk the sugars with the eggs and vanilla, then add in the chocolate mixture.
Sift the flour and cocoa together, then add 1½ tablespoons of the gingerbread spices. Mix so everything is combined.
Stir the dry ingredients into the wet ingredients, and mix until just combined.
Pour into the prepared tin and bake for around 20-25 minutes, just until an inserted skewer comes out clean (if you would like a slightly softer brownie, bake them for two or three minutes less).
Remove from the oven and allow to cool completely (leave the cake in the pan).
Pop the brownie in the fridge for at least several hours, but overnight is better (it makes it so much easier to slice neatly, especially when it's fudgy like this one).
Before serving, mix the icing sugar and 1 teaspoon of the gingerbread spices together and sprinkle over the top.
The brownies are very fudgy, so cut them using a sharp knife warmed under hot water (then dried).
If it's a special dessert, add a touch of cream or ice-cream. Enjoy!

Notes

Coffee enhances the flavor of all chocolate cakes. However, if you do not want to use it, replace the coffee with the same amount of milk or water.
This recipe has been made with spelt, regular and a gluten free blend flour. Use the same quantity, regardless of which flour you use.
Only use the required amount of gingerbread spices and NOT ALL of the mixture. Save the rest for another time!

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America (and the rest of the world). I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.