Gingerbread Dark Chocolate Brownies

 

 

 

 

These gingerbread dark chocolate brownies are made with spelt flour. They are so good, made with dark chocolate, which allows for a level of fudginess that you don’t want to miss.

Super simple to make, they have the unmistakable hit of holiday spices. Finish off with nothing more than a sprinkle of icing sugar to give that winter feel.  

 

 

My gingerbread spelt brownies

Christmas baking in Sweden

Classic gingerbread spices in Sweden

Gingerbread spices around the world

Christmas brownies

Finishing touches

 

 

 

 

 

 

My gingerbread spelt brownies

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. 

However, out of all my seasonal recipes, this is one of my favourites. 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 had perfected my go-to recipe. The recipe has been adapted to give a hit of seasonal festivity by incorporating gingerbread spices.

That, along with the chocolate, the sweetness, the fudginess, and the absolute melt in the mouth sensation, makes these perfect for Christmas. 

 

 

 

 

 

 

Christmas baking in Sweden

I enjoy baking at Christmas, and this year, I’ve gone a little OTT on the 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. 

Another very festive aspect of baking in Sweden is gingerbread. Or, as they call it here, pepparkakor. I make my dough from scratch with a recipe passed down from my mother in law. She in turn, probably had it given to her. I’ve also tried to find inventive ways to use any leftover gingerbread cookies once the novelty has worn off (and I’ve eaten a dozen tins). Things like gingerbread chocolate truffles, gingerbread sprinkled rocky road, and of course, crusts for Christmas mascarpone cheesecakes.

 

 

 

 

 

 

Classic gingerbread spices in Sweden

Swedish gingerbread, or pepparkakor, is renowned for its warm, aromatic spice blend that evokes the essence of traditional Scandinavian winter baking. The classic spices used in Swedish gingerbread typically include cinnamon, ginger, cloves, cardamom, and sometimes nutmeg. Each spice contributes to the characteristic balance of sweet, sharp, and earthy notes that define pepparkakor.

The origins of this spice blend are closely tied to Sweden’s history of trade and cultural exchange. During the Middle Ages, merchants brought spices from the East to Northern Europe, making once-rare ingredients like ginger and cloves more accessible. Cardamom, in particular, became popular in Sweden through trade with India via the Dutch and later the British, eventually becoming a staple in both sweet and savory baking. Over time, Swedish bakers combined these imported spices with local ingredients such as honey and rye flour, creating a uniquely Scandinavian flavor profile.

By the 18th century, gingerbread had become a festive staple, especially during Christmas, and the spice blend that is still used today had largely crystallised. The careful balance of warming spices not only enhanced flavor but also helped preserve the cookies through long Nordic winters, ensuring that this centuries-old tradition could be enjoyed year after year.

 

 

 

 

 

 

Gingerbread spices around the world

Although many countries have “gingerbread,” the spice blends vary quite a bit regionally. Here’s a breakdown:

• Sweden (pepparkakor): Cinnamon, ginger, cloves, cardamom, sometimes nutmeg. The use of cardamom is particularly characteristic of Scandinavian baking. The cookies are thin, crisp, and sweetened with dark syrup.
• Germany (Lebkuchen): Often includes cinnamon, cloves, allspice, nutmeg, and sometimes anise or coriander. Lebkuchen can be softer and cakier than Swedish gingerbread and is frequently glazed or coated in chocolate.
• United Kingdom: Traditional gingerbread usually emphasizes ginger, cinnamon, and nutmeg, often with treacle or golden syrup for sweetness. British gingerbread can range from soft cakes to harder biscuits.
• United States: American gingerbread often leans heavily on ginger and molasses, sometimes with cinnamon and cloves, but cardamom is rare. It tends to be moister and denser, like gingerbread cake or gingerbread men cookies.
• Netherlands (speculaas): Similar to gingerbread but spicier with cinnamon, nutmeg, cloves, ginger, cardamom, and white pepper, often pressed into decorative molds.

So while the “warm spice” theme is universal, Sweden’s inclusion of cardamom and the delicate balance of spices is a defining feature that sets its gingerbread apart from most other traditions

 

 

Christmas brownies 

I love brownies. Who doesn’t? But they aren’t particularly Christmassy. Until now, that is. 

I use the same base for all of my brownie recipes, such as minty After Eight brownies and decadent marshmallow topped brownies. Here’s a little secret: it is the same base for my kladdkakor, too. Sshhh, don’t tell anyone.

All I did to make them more festive was to add the classic Swedish gingerbread blend of cinnamon, ginger, cloves and cardamom. And goodness, am I so glad I did.

If you’d like to see how I make it, check this out:

 

 

Finishing touches to your spelt brownies

Listen, these bad boys need nothing more than a sprinkling of icing (powdered) sugar. That’s it. I felt it gave them a simple, but real winter feel.

However, there’s no right or wrong way. You could add some cream cheese frosting, royal icing and any cute Christmas decorations you fancied.