Gluten Free Gingerbread Cookie Brownies
Description
I was looking for creative ways to use up leftover gingerbread cookies from Christmas and decided on brownies! The spices pair beautifully with the rich dark chocolate flavor, and who doesn’t look an ooey gooey brownie? I couldn’t get a perfectly good cookie go to waste, perfect excuse for another sweet treat! Enjoy!
- Gluten Free
- Vegetarian
- 15minutes prep time
- 30 minutes cook time
- 0 minutes chill time
Recipe
3/4 cup (95g) 1:1 gluten free flour blend
1/4 cup (25g) cocoa powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
10 tablespoons (142g) butter
4 ounces semi-sweet chocolate, chopped
3/4 cup (150g) sugar
1/4 cup (50g) brown sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract
1/2 cup crumbled gingerbread cookies
Gingerbread cookies for the top decoration
1. Preheat oven to 350°F. Line an 8×8” pan with parchment paper and set aside.
2. In a medium bowl, combine gluten free flour, cocoa powder, salt, cinnamon and ginger. Stir to combine and set aside.
3. In a large microwave safe bowl, combine chopped semi-sweet chocolate and butter. Microwave for 30 seconds at a time until the chocolate has fully melted.
4. Immediately add sugar and brown sugar and whisk vigorously to combine.
5. Add in eggs, egg yolk and vanilla and whisk thoroughly for about 1 minute.
6. Using a spatula, fold in dry mixture until just combined.
7. Stir in the crumbled gingerbread pieces.
8. Pour the batter into prepared pan, smoothing it out evenly.
9. Arrange leftover gingerbread cookies on the top, slightly pressing the cookies into the batter.
10. Bake at 350° F for 30 minutes.
11. Remove from oven and place pan on wire cooling rack. Allow to cool completely before slicing and serving.
12. Enjoy! Store leftovers in an airtight container for 1-2 days, or 3-4 days in the refrigerator.
1/4 cup (25g) cocoa powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
10 tablespoons (142g) butter
4 ounces semi-sweet chocolate, chopped
3/4 cup (150g) sugar
1/4 cup (50g) brown sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract
1/2 cup crumbled gingerbread cookies
Gingerbread cookies for the top decoration
1. Preheat oven to 350°F. Line an 8×8” pan with parchment paper and set aside.
2. In a medium bowl, combine gluten free flour, cocoa powder, salt, cinnamon and ginger. Stir to combine and set aside.
3. In a large microwave safe bowl, combine chopped semi-sweet chocolate and butter. Microwave for 30 seconds at a time until the chocolate has fully melted.
4. Immediately add sugar and brown sugar and whisk vigorously to combine.
5. Add in eggs, egg yolk and vanilla and whisk thoroughly for about 1 minute.
6. Using a spatula, fold in dry mixture until just combined.
7. Stir in the crumbled gingerbread pieces.
8. Pour the batter into prepared pan, smoothing it out evenly.
9. Arrange leftover gingerbread cookies on the top, slightly pressing the cookies into the batter.
10. Bake at 350° F for 30 minutes.
11. Remove from oven and place pan on wire cooling rack. Allow to cool completely before slicing and serving.
12. Enjoy! Store leftovers in an airtight container for 1-2 days, or 3-4 days in the refrigerator.