Christmas Gingerbread Cookie Brownies Recipe

A Festive Christmas Brownie 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.

Here’s a helpful tip: I used the remaining gingerbread dough as a base layer for the brownies. This not only adds structural integrity when serving but creates a delicious flavor fusion. The spicy gingerbread complements the rich chocolate perfectly.

For the best texture, let the brownies cool for an hour before cutting. However, for an even more indulgent experience, refrigerate overnight – this develops a wonderfully fudgy, moist texture that makes every bite irresistible.

Pro Tips:

• Allow proper cooling time for clean cuts
• Overnight refrigeration enhances texture
• The gingerbread base helps with serving
• Layer the flavors evenly for best taste

Happy baking! 🎄🍫

Christmas Gingerbread Cookie Brownies

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Rating: 5.0/5

( 1 voted )

Serves: 12 Prep Time: 30 Minutes Cooking Time: 46 Minutes 46 Minutes Nutrition facts: 200 calories 41 grams fat

Ingredients

Gingerbread cookies (160℃ 13 minutes)

• 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

Brownies (155℃ 33 minutes)

• 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

Instructions

Gingerbread Cookie 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
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
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

Brownie Instructions:

7. Melt dark couverture chocolate and unsalted butter in double boiler
8. Remove bowl, then place egg mixture bowl over pot with sugar, salt, and vanilla extract; whip together
9. Whip at medium-high speed until fine foam forms, then mix at lowest speed for 2 minutes
10. Gently fold in melted chocolate-butter mixture
11. Sift in cake flour and cocoa powder, mix until well combined
12. Pour batter into pan, bake at 155°C for 33 minutes
13. Cool, cut into 6 pieces, decorate with ginger cookies

Notes

Mold size : 21cm

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Recipe video

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Enjoy

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