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- A square brownie tin
- We love these silicone utensils – they come in lots of colours to suit every kitchen!
- A decent hand whisk – which always comes in handy! We love this Kenwood one because it’s powerful and stores away neatly!
- Mixing bowls – we use these glass ones as they’re very durable – and perfect for melting chocolate in this recipe, but we also recommend these stackable stainless steel ones with airtight lids and these plastic nesting ones!
- Digital scales to weigh everything out super accurately!
- A set of decent saucepans for making your caramel and melting chocolate
- A nice big sharp knife for getting those perfect, clean cut edges on your Winter Gingerbread Brownies! We recommend this one, this one and this one!
Directions0/0 steps made
- Melt butter, gingerbread and dark chocolate in a glass bowl over a pan of boiling water then set aside.
- Beat the eggs and sugar with a hand whisk until creamy and doubled in volume.
- Pour in the melted chocolate and butter and fold with a silicone spatula.
- Sieve the flour and cocoa powder into the bowl and fold in.
- Add chunks of milk and white chocolate.
- Pour the batter into a lined and greased brownie tin.
- Bake on 180 fan for 25-30 mins, until the middle isn’t wobbly when you shake the tin and there is a crust on top.
- 20 minutes into baking, take the brownies out of the oven, stand the gingerbread men into the mix, and cover with foil.
- Melt your chocolate and butter over a low heat, and don’t get any water in the glass bowl or your chocolate will seize and cause problems in baking later!
- Always fold in using a figure of 8 movement, and make sure to take your time and be gentle, or you’ll knock the air out of the eggs, meaning you’ll end up with flat, dense brownies.
- Line your brownie tin with greaseproof paper and butter or spray oil.