Gingersnap Brownies

With a gingersnap cookie crust, these brownies are a delightful chocolate treat for the winter months.

Gingersnap Brownies

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.

Gingersnap Brownies

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.

Find more stunning dessert recipes by Hein here.

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

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