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
Units
Scale
- 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