Gingerbread Brownies

You’ll Need:

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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!

Directions

1.  Melt butter, gingerbread and dark chocolate in a glass bowl over a pan of boiling water then set aside.
2. Beat the eggs and sugar with a hand whisk until creamy and doubled in volume.
3. Pour in the melted chocolate and butter and fold with a silicone spatula.
4. Sieve the flour and cocoa powder into the bowl and fold in.
5. Add chunks of milk and white chocolate.
6. Pour the batter into a lined and greased brownie tin.
7. 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.
8. 20 minutes into baking, take the brownies out of the oven, stand the gingerbread men into the mix, and cover with foil.

Top Tips

• 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.