Gingerbread Brownie Bites; little velvety bites of spiced chocolate brownie with ginger, cinnamon, chilli and white pepper for festive warmth.
At this time of year you may already be truly sick and tired of all things gingerbread. I’m here today to tell you I don’t particularly care, and that you should try these brownies because they’re really good.
Hard sale now completed, let’s talk spices.
Chocolate and spices can be a tricky mix to get right, but done well, you may just have a banger on your hands. Cinnamon, ginger, cardamom, chilli, and many other spices can pair perfectly with chocolate of all shades. Today’s recipe is no exception. Whether you choose to use creamy milk chocolate or bold dark chocolate, these gingerbread brownie bites are bound to please.
After recently posting the recipe for those Spiced Dark Chocolate Chunk Cookies last month, my cravings weren’t quite satisfied. I was still very much in the mood to bake (and devour) something that had all the perfume of a Christmas candle, and all the cocoa content of an entire advent calendar.
Thus, here we are, with Gingerbread Brownie Bite in hand. These little beauties pack a big bold punch of flavour in a small slice. Wee squares of proper warming ginger flavour, with a gentle heat from chilli and white pepper, and the festive scents of cinnamon and chocolate. Cosy, comforting, and deeply satisfying even in just a few mouthfuls.
Cut into small squares, these bites are ideal for parties, dinner gatherings, taking into the office, or just stashed away as a winter treat whenever needed.
Flaky on top and fudgy in the middle, with gooey little pockets of spiced chocolate. No cakeyness, no dryness, just melting velvet in the mouth. You can enjoy these warm, spooned into a bowl with ice cream or pouring cream. You can enjoy them at room temperature, savouring the peak of that gorgeous softness and spicy flavour. You can even enjoy them cold from the fridge, a rich and deliciously chewy chocolate treat for when you grab the milk for your cup of tea.
You’ll just need a few minutes of melting and stirring before popping the brownie batter into the oven to bake. No need to fiddle around too much, no need to decorate once cooled, just slice them up and serve.
To make these Gingerbread Brownie Bites, simply follow the recipe below!
Gingerbread Brownie Bites
Ingredients
- 170g (6 oz) dark or milk chocolate
- 150g (10 tbsp) salted butter
- 2 large eggs
- 180g (1 scant cup) soft brown sugar or golden caster sugar
- 1 tsp vanilla extract
- 100g (¾ cup) plain or '00' flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground white pepper or black pepper
- Pinch of chilli flakes (optional)
- Pinch of salt
- 50g (2 oz) dark chocolate with chilli, or candied ginger (optional)
Instructions
- Preheat your oven – 160°C / 140°C / 325°F / gas mark 3.
- Grease and line a 20 x 20cm (8 x 8 in) tin to bake the brownies in
- Chop up your butter and chocolate and melt them together gently in a heatproof bowl, either in the microwave or over a pan of simmering water, until smooth. Set aside to cool slightly.
- In a large bowl, whisk together the eggs, sugar, and vanilla until just combined.
- Once melted and slightly cooled, pour the butter/chocolate mixture into the bowl of egg mixture and whisk together until homogenous.
- Add the flour, spices, and salt and gently fold together until just combined.
- Add the extra dark chilli chocolate or candied ginger (if using) and fold in gently to incorporate.
- Pour the brownie batter into the prepared tin.
- Bake in the preheated oven for 30-40 minutes until the brownies look shiny and flaky on top, and are no longer wobbly when the tin is shaken.
- Allow to cool completely before slicing into 16-20 little squares.
- Enjoy!
BE A MAVERICK: why not add some grated orange zest, or cut the brownies with a gingerbread-man-cutter for extra festivity?
These Gingerbread Brownie Bites will keep well in an airtight container (at room temperature or in the fridge) for up to 5 days, but are best enjoyed fresh!
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