Who doesn’t love a good brownie?? Last year I shared my Christmas brownie and this year I have created a gingerbread brownie loaded with white chocolate!
Cook Time 20 minutes
- 85 grams butter cold
- 2 tablespoons Molasses or Golden Syrup
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg cold
- 1 cup high grade flour
- 3 teaspoons ground ginger
- 2 teaspoons mixed spice
- 1 cup white chocolate chopped or white chocolate chips
Preheat the oven 180 degrees on bake.
Line a slice tray with baking paper leaving a little extra hanging over the sides .
In a medium pot, melt the butter and molasses over low heat (or melt in the microwave).
Remove the pot from the heat, add in brown sugar and vanilla stirring until smooth.
Quickly stir in the egg until well combined.
Add in the flour, spices, and white chocolate all at once, stir until just mixed in.
Spread the mixture into the lined slice tray.
Bake for around 25 minutes, until the mixture is golden and set in the middle.
Allow the brownie to cool in the tray on a cooling rack.
Once completely cooled, lift the brownie out of the tray and cut into pieces.
You could sprinkle with a mix of icing sugar, ginger, and mixed spice