Take your classic brownie to the next level with our gingerbread twist. This festive take on everyone's favourite treat will be a hit this Christmas.
Serves1616
Cook time50 mins50 minutes
Prep time20 mins20 minutes, + Cooling time
+ Cooling time
Ingredients
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 tsp ground ginger
1 tsp mixed spice
200g cooked gingerbread men biscuits
50g Coles Belgian White Chocolate, coarsely chopped
50g Coles Belgian 70% Dark Chocolate, extra, coarsely chopped
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Method
Step 1
Preheat oven to 180°C. 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.
Step 2
Coarsely chop one-quarter of the gingerbread men. Add to the chocolate mixture with the white chocolate and extra dark chocolate.
Step 3
Pour into the prepared pan. Arrange the remaining gingerbread over the surface. Bake for 40-45 mins or until a skewer inserted in the centre comes out with crumbs attached. Set aside in the pan to cool completely. Cut into pieces to serve.
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 tsp ground ginger
1 tsp mixed spice
200g cooked gingerbread men biscuits
50g Coles Belgian White Chocolate, coarsely chopped
50g Coles Belgian 70% Dark Chocolate, extra, coarsely chopped
Description
Take your classic brownie to the next level with our gingerbread twist. This festive take on everyone's favourite treat will be a hit this Christmas.
Method
Step 1
Preheat oven to 180°C. 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.
Step 2
Coarsely chop one-quarter of the gingerbread men. Add to the chocolate mixture with the white chocolate and extra dark chocolate.
Step 3
Pour into the prepared pan. Arrange the remaining gingerbread over the surface. Bake for 40-45 mins or until a skewer inserted in the centre comes out with crumbs attached. Set aside in the pan to cool completely. Cut into pieces to serve.
