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Gingersnap Brownies

Hein van Tonder
Course Baking


  • 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
  • 2 tsp vanilla extract
  • 1 tsp instant espresso powder
  • ½ tsp salt
  • 150 g 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
  • needed
  • 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