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Gingerbread brownie

  • 0:20 Prep
  • 1:05 Cook
  • Makes 16


  • 200g butter, chopped
  • 200g Coles Belgian 70% Dark Chocolate, coarsely chopped
  • 1 cup (220g) caster sugar
  • 3 Coles Australian Free Range Eggs
  • 1 cup (150g) plain flour
  • 1/3 cup (35g) cocoa powder
  • 1/3 cup (80g) sour cream
  • 2 teaspoons ground ginger
  • 1 teaspoon mixed spice
  • 50g Coles Belgian White Chocolate, coarsely chopped
  • 50g Coles Belgian 70% Dark Chocolate, extra, coarsely chopped

Gingerbread men

  • 1/4 quantity Basic Gingerbread (see notes)


  • 1
    To make the gingerbread men, preheat oven to 180C. Line a baking tray with baking paper. Roll out the gingerbread dough on a floured surface to a 3mm-thick disc. Use a 5cm and 10cm gingerbread man cutter to cut out shapes. Place on the lined tray. Bake for 10-15 mins or until light golden. Set aside to cool.
  • 2
    Grease and line the base and sides of a 20cm square (base measurement) cake pan, allowing the sides to overhang. Combine the butter and dark chocolate in a medium saucepan over low heat. Cook, stirring, for 5 mins or until butter and chocolate melt and mixture is well combined. Transfer to a heatproof bowl. Add the sugar and eggs. Stir to combine. Add the flour, cocoa powder, sour cream, ginger and mixed spice. Stir to combine.
  • 3
    Coarsely chop one-quarter of the gingerbread men. Add to the chocolate mixture with the white chocolate and extra dark chocolate.
  • 4
    Pour into the prepared pan. Arrange remaining gingerbread over surface. Bake for 40-45 mins or until a skewer inserted in the centre comes out with crumbs attached. Set aside in pan to cool completely. Cut into pieces to serve.

Source: taste.com.au


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