With a gingersnap cookie crust, these brownies are a delightful chocolate treat for the winter months.
The idea for these Gingernut Crusted Chocolate Brownies come from a brownie recipe I saw in one of the recent Donna Hay issues. Her brownie recipe had a crust of amaretti biscuits that I thought was a pretty good (and tasty) idea. I did not have amaretti biscuits and also thought that the amaretti biscuit recipe would work out quite expensive so opted to amend the recipe and back a batch with a crust of gingernut biscuits. 
It worked really well and I can certainly say these Gingernut Crusted Chocolate Brownies are the best brownies I have ever baked (and probably eaten). The gingernut biscuits make a chewy and crunchy base while the brownie on top is a rich, fudgy chocolate concoction. The ginger flavor got a bit lost in the baking process (I just used standard shop bought gingernut biscuits) so I do think an added teaspoon of ground ginger would work pretty well if you want bit more of a ginger flavor coming through.
The quantity of the biscuits in the original recipe seemed too little to me so I doubled the quantity. Doubling the quantity worked well and it gives you a substantial biscuit crust. I also added some instant espresso powder to the brownie batter, as I don’t think chocolate should exist without adding coffee and vanilla when baking.
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Gingersnap Brownies
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
These Gingersnap Brownies feature a chewy, crunchy ginger snap crust topped with a rich, fudgy chocolate brownie layer, perfect for a cozy winter treat.
Ingredients
- 400 g ginger snap biscuits, crushed
- 175 g butter, melted
- 1 tsp ground ginger (optional)
- 225 g butter
- 200 g dark chocolate (70%)
- 200 g milk chocolate (55%)
- 4 eggs
- 220 g white sugar
- 175 g brown sugar
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180 degrees C (350 degrees F). Line and grease a 20cm x 30cm baking tin.
- In a bowl, mix the crushed ginger snap biscuits, melted butter, and ground ginger (if using). Spoon the mixture into the prepared baking tin and use the back of a spoon to press it down evenly to form a crust.
- In a heatproof bowl, melt the 225 g butter, dark chocolate, and milk chocolate over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let it cool slightly.
- In a separate bowl, beat the eggs, white sugar, and brown sugar until light and fluffy. Add the melted chocolate mixture, instant espresso powder, and vanilla extract, and mix until well combined.
- Pour the brownie batter over the ginger snap crust in the baking tin, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is set and a skewer inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the tin before cutting into squares and serving.
Notes
For a stronger ginger flavor, add an extra teaspoon of ground ginger. The instant espresso powder enhances the chocolate flavor. Store leftovers in an airtight container at room temperature for up to 3 days. These brownies are best served at room temperature or slightly warmed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 450
- Sugar: 35
- Sodium: 200
- Fat: 28
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
Can I use a different type of cookie for the crust instead of gingernut biscuits?
Yes, you can substitute the gingernut biscuits with a different type of cookie, but keep in mind that the flavor and texture may vary.
What adjustments should I make if I want a stronger ginger flavor in the brownies?
To enhance the ginger flavor, consider adding an extra teaspoon of ground ginger to the brownie batter.
Is it necessary to add the instant espresso powder to the brownie batter?
While it’s not necessary, the instant espresso powder enhances the chocolate flavor, so it’s recommended for a richer taste.
