The holiday season is upon us, and what better way to celebrate than with a delicious treat that combines two of my favourite into one? Enter gingerbread brookies, a perfect combination of gingerbread cookies and brownies. This mouthwatering dessert is the perfect balance of sweet, spicy gingerbread and rich chocolate, making it a must-have addition to your holiday baking repertoire.
If you don’t know what a brookie is well, as the name suggests, they are a cross between brownies and cookies. Imagine a chewy, fudgy brownie with a crispy cookie layer on top. Now add the warm, comforting flavours of gingerbread to the mix, and you’ve baked a winning combination.
Why You Will Love Gingerbread Brookies
Gingerbread brookies are a delicious holiday treat that combines the best of both worlds – the warm, spicy flavours of gingerbread and the rich, indulgent taste of brownies. And here is why you will love them!
A Perfect Balance of Flavours. Gingerbread brookies strike the perfect balance between spicy gingerbread and decadent chocolate sponge. The combination of sweet and spicy flavours with chocolate creates a perfect combination that is both comforting and satisfying.
A Wonderful Texture Sensation. One of the most best aspects of gingerbread brookies is their texture. The fudgy, chewy brownie layer pairs perfectly with the crispy, spicy gingerbread cookie layer on top. Each bite offers a delightful contrast of textures that will leave you craving more.
Festive and Visually Appealing: Gingerbread brookies are not only delicious but also look festive. The gingerbread men shapes add a festive addition to this bake. They can be made with any cookie cutter like Christmas trees, holly or snowmen. They make a stunning addition to any dessert table or a thoughtful homemade gift.
Versatile. Gingerbread brookies can be enjoyed in various ways. Serve them warm with a scoop of vanilla ice cream or a dollop of cinnamon cream for a decadent dessert. Or why not enjoy them with a cup of hot chocolate for a cosy afternoon treat. They are also perfect for parties or a simple mid morning snack (specially on a Monday!).
Easy to Make. Despite their impressive appearance, gingerbread brookies are surprisingly easy to make. With just a few simple ingredients and some basic baking techniques, you can whip up a batch of these delightful treats in no time. It is a perfect recipe for a therapeutic afternoon baking or baking with the kids (which may not be therapeutic but enjoyable all the same!).
Can be Made Ahead. You can make them the day before and just heat on demand. Or else they freeze well so if you have last minute guests just pop them straight from the freezer to a low temperature oven and voila.
Today’s Ingredients For Gingerbread Brookies
Gingerbread Cookie Layer
- Plain Flour. This is the base ingredient for the gingerbread cookie layer. It provides structure and texture to the cookies.
- Molasses. Molasses adds moisture, richness, and a distinct flavour to the cookies. It also helps to achieve the deep, dark color of gingerbread.
- Butter. Butter adds flavour and richness to the cookies. It also helps to achieve a tender texture.
- Honey. This adds to the sticky texture of the brownie.
- Brown Sugar. Brown sugar contributes to the chewiness and moistness of the cookies. It also adds a subtle caramel-like flavour.
- Spices. Ground ginger, cinnamon, nutmeg, and cloves are the spices I like to use. These spices give the cookies their warm, spicy flavour. Only add a pinch of cloves as they will over power the cookies if you use too much.
- Chocolate. I use high-quality dark chocolate to make the brownie layer. The chocolate provides richness and depth of flavor.
- Raw Cacao or Cocoa Powder. By adding this it enhances the chocolate flavour of the brookies.
- Butter. Butter adds moisture and richness to the brownies. It also helps to achieve a fudgy texture .If you want a saltier brownie use salted butter.
- Sugar. You can use caster sugar but I prefer soft brown sugar to add to the moistness of the brownies.
- Eggs. Eggs add moisture, richness, and structure to the brownies. I use an extra egg yolk to make the brownies more stable.
- Flour. Plain or spelt flour is best to provide structure and stability to the brownie layer.
If you like these then you will love these other recipesPrint
Indulge in the perfect holiday treat with gingerbread brookies which combines the flavours of gingerbread cookies and brownies
- 130ml honey
- 150ml molasses or black treacle
- 100g brown sugar or coconut sugar
- 200g butter
- 530g spelt flour or plain flour
- 1 teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch of ground cloves
- 250g butter
- 200g good quality dark chocolate, 75%
- 3 eggs plus 1 egg yolk
- 200g soft light brown sugar
- pinch of salt
- 70g plain flour
- 40g cocoa powder
- Start by making the gingerbread dough. Melt the honey, molasses, brown sugar and butter in a heavy bottomed saucepan over a low heat until melted. Leave to cool slightly.
- Sift together the dry ingredients with the spices in a large bowl.
- Add the cooled mixture to the dry mixture. It is easier to blend it together in a food processor but it can also be mixed by hand, it just takes longer.
- Knead with extra flour and roll into a ball. Cover and leave in the fridge for an hour.
- Meanwhile make the brownies. Butter a brownie pan or dish and preheat the oven to 180˚C.
- Melt the butter and chocolate in a saucepan and leave to cool.
- In a large bowl beat the sugar and the eggs until creamy. Sift in the flour and cocoa powder with the melted butter and chocolate.
- Mix until well combined making sure there are no lumps.
- Place the mixture in the brownie pan. Roll out your cookie dough to around 1 inch.
- Cut gingerbread shapes and place directly on top of the brownies. You can also just place the dough in lumps and press down slightly.
- Bake in the oven for 25 minutes then cover with greaseproof paper (to prevent biscuit topping from burning) and cook for a further 15 minutes.
- Serve warm with ice cream or whipped cinnamon cream