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.
Find more stunning dessert recipes by Hein here.
- 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
- Preheat the oven to 180 degrees C
- Line and grease a 20cm x 30cm baking tin
- Mix the biscuits, butter and ginger (if used) and spoon the mixture into the baking tin
- Use the back of a spoon to press the mixture down evenly and place in the freezer until
- Place the butter and chocolate in a medium saucepan and heat over a low heat
- Stir until melted and smooth and set aside
- Beat the eggs, sugar, vanilla, espresso powder and salt and whisk to combine
- Add the egg mixture to the chocolate mixture and stir until combined
- Add the flour and mix well
- Pour over the frozen cookie base and cook for 35 – 40 minutes until fudgy when tested with
- a skewer
- Let the brownies cool completely in the tin, cut into squares and serve