Christmas Gingerbread Cookie Brownies Recipe

I’ve created the perfect holiday treat – a decadent brownie topped with festive gingerbread cookies! The combination creates a delightful Christmas aesthetic that’s sure to impress at your holiday gatherings.

Ingredients

– 50g Unsalted butter – 35g Brown sugar – 1.5g Salt – 30g Maple syrup – 20g Egg (whole egg) – 150g Cake flour – 2g Baking soda – 2g Cinnamon powder – 2g Ginger powder

Gingerbread cookies (160℃ 13 minutes)

Ingredients

– 300g Dark couverture chocolate – 180g Unsalted butter – 180g Egg (whole egg) – 220g Sugar – 3g Salt – 5g Vanilla extract – 60g All purpose flour – 35g Cocoa powder

Brownies (155℃ 33 minutes)

Instructions

1. Mix softened room-temperature unsalted butter until smooth, then blend in brown sugar and salt 2. Add maple syrup and mix, then incorporate egg

Gingerbread Cookie Instructions:

Instructions

3. Sift dry ingredients, mix with spatula, then knead by hand into a single dough ball 4. Place dough between parchment paper, flatten, and refrigerate for 30 minutes

Gingerbread Cookie Instructions:

Instructions

5. Cut cookies using gingerman cutter, place on baking sheet, bake at 160°C for 13 minutes 6. Gather remaining dough, roll out, and press into brownie pan until flat

Gingerbread Cookie Instructions:

Instructions

1. Melt dark couverture chocolate and unsalted butter in double boiler 2. Remove bowl, then place egg mixture bowl over pot with sugar, salt, and vanilla extract; whip together

Brownie Instructions:

Instructions

3. Whip at medium-high speed until fine foam forms, then mix at lowest speed for 2 minutes 4. Gently fold in melted chocolate-butter mixture

Brownie Instructions:

Instructions

5. Sift in cake flour and cocoa powder, mix until well combined 6. Pour batter into pan, bake at 155°C for 33 minutes 7. Cool, cut into 6 pieces, decorate with ginger cookies

Brownie Instructions: