Gingersnap Brownies
Recipe Type: Baking
  • 400g ginger snap biscuits, crushed
  • 175g butter, melted
  • 1 tsp ground ginger (optional)
  • 225g butter
  • 200g dark chocolate (70%)
  • 200g milk chocolate (55%)
  • 4 eggs
  • 220g white sugar
  • 175g brown sugar
  • 2 tsp vanilla extract
  • 1 tsp instant espresso powder
  • ½ tsp salt
  • 150g cake flour, sifted
  1. Preheat the oven to 180 degrees C
  2. Line and grease a 20cm x 30cm baking tin
  3. Mix the biscuits, butter and ginger (if used) and spoon the mixture into the baking tin
  4. Use the back of a spoon to press the mixture down evenly and place in the freezer until
  5. needed
  6. Place the butter and chocolate in a medium saucepan and heat over a low heat
  7. Stir until melted and smooth and set aside
  8. Beat the eggs, sugar, vanilla, espresso powder and salt and whisk to combine
  9. Add the egg mixture to the chocolate mixture and stir until combined
  10. Add the flour and mix well
  11. Pour over the frozen cookie base and cook for 35 – 40 minutes until fudgy when tested with
  12. a skewer
  13. Let the brownies cool completely in the tin, cut into squares and serve
Recipe by Honest Cooking by Mercato Fabbrica at