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ThisGingerbread Brownies Recipehasa nice chewy texture and great flavor, making it the perfect Christmas dessert recipe! It is Gingerbread AND brownies!!
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Gingerbread Brownies Recipe
I remember when I was younger and my grandmother would occasionally buy a bag of gingersnap cookies - I thought that they were the most amazing thing on earth! My mom was never a big baker of cookies, she mostly made cakes or trifle-type of desserts, so I became obsessed with baking cookies when I set out on my own.
I have made many a different version of Gingersnaps, Snickerdoodles, etc.But this Gingerbread Brownies Recipe is a total game changer!
I absolutely love gingerbread, and I love brownies. And I love chocolate. This festive dessert does an amazing job of combining three amazing flavors into basically the best dessert ever!
This is a special recipe for those weirdos who do not like chocolate and did not care for myChocolate Gingerbread Brownies recipethat we shared on the site a few weeks ago.
Where can I find the recipe card?
If you’d rather skip all of my cooking tips and similar recipe ideas, hit the Jump to Recipe button for the printable recipe card.
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Check out these others Gingerbread recipes!
Two of my favorite cookies are oatmeal raisin cookies and Gingerbread cookies, so of course thisChristmas Gingerbread Cookies Recipeis going to become a brand new holiday cookie favorite in my home!
ThisGingerbread Cookie Smoothie Recipeis really easy to make and a great way to bring the flavors of the season into your day!
ThisNo Bake Gingerbread Truffles Recipeis so good! I found the cookies at Walmart, it’s their Great Value brand, and they made thisNo Bake Gingerbread Truffles Recipeso freaking easy.
ThisChocolate Gingerbread Brownies Recipeis based on the Baker’s One Bowl Brownie recipe with some gingerbread mix-ins. This is not overly powerful, so you could easily double the spices if you want it to really burst with ginger flavor!
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Directions for how to make our Gingerbread Brownies Recipe
Pour into a square baking pan and bake for 20-25 minutes or until center is set.
Remove from oven and cool completely before cutting into 16 squares.
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Christmas Recipes
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To print this Gingerbread Brownies Recipe, simply click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook!
More Check out our amazing catalog of recipes on The Rebel Chick!
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About Jennifer
Jennifer, AKA "The Rebel Chick," is a 40-something Gen Xer who strives to help her readers live their best lives possible with easy recipes, travel inspiration and lifestyle tips!
One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.
Nuts and chocolate are a flavor combination made in heaven. In addition to scattering nuts on top of brownies, you can also add them directly to the batter, then bake as usual. Walnuts, pecans, almonds and peanuts all work beautifully. Just be sure to toast the nuts beforehand for extra depth.
What would happen to a brownie if you used less flour than you should have? - Quora. It depends on how much less. If we're talking half a cup less, they'll probably end up really sticky. If you don't use enough flour, they won't harden up at all.
If you think about the main characteristic that stands out in a cake, it is probably its fluffy texture. Therefore, to get this extra volume, you want to have more little flour granules in your batter, all swelling together.
If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.
Oil Brownies: These were chewier with crunchier edges and a crunchier topping. They were more matte on top with a far less crinkly shiny brownie 'skin. ' They tasted more like box mix brownies. Butter Brownies: These were much fudgier, softer, and had a melt-in-your-mouth texture.
Boxed brownies can be their own blank slate for just about any snacks, sweets, or baking scraps you've got in your pantry or fridge. Add a teaspoon of instant coffee or espresso powder.Throw in a handful of nuts—pecans, walnuts, macadamia, whatever you have on hand.
Alice Medrich, author of Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate, writes that “refrigerating the brownie batter in the pan for several hours, or as long as two days before baking, wreaks enormous transformations: it improves the top gloss and crustiness, and it also blends the flavors so ...
It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)
Cookbook author and food stylist Jerrelle Guy might have given away the secret: In an article for The Kitchn, Guy suggests the secret to a "glossy" and lifted brownie — like the ones you see in bakeries and restaurants — is to beat the eggs and the sugar together for 10 minutes before adding additional ingredients.
If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid. To fix this, add about one tablespoon of white or apple cider vinegar for every half teaspoon of baking soda to the liquids before mixing with the dry ingredients.
In brownies, both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well. If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable.
Milk. Most brownie mixes call for water. While water does the job, you can add some extra flavor and moisture by mixing some of that water with something richer, like milk. If you want to swap it out completely, be prepared for a more chewy and fudge-like brownie from the extra fat.
Yes, you can substitute milk for water when preparing SuperMoist cake mixes, however, the cake may be slightly drier than if prepared with water. Also keep in mind that milk will add calories and change the nutrition slightly.
Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.
Making your cakes with water instead of milk results in stronger, purer chocolate flavor. Water: the foundation of life, the substance that comprises 70% of our planet, and the thing that makes chocolate cakes even more chocolatey.
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