It’s December soon and I start my Christmas bakery with these tasty Gingerbread Brownies with a luscious dark chocolate ganache
Have you already decided what you are going to bake during this years Christmas time? My „Pinterest-To-Do“ Boards are full and I can’t wait to bake my way through chocolate heaven and cinnamon world.
Talking about Chocolate and Cinnamon and maybe Christmas spices. I am a huge fan of classical brownies but this time I spiced up an old recipe with some festive Christmas spirit spices and came up with these Gingerbread Brownies.
While Christmas is a time to indulge and an excuse to dive in the vast variety of sugary and fatty desserts, these brownies are actually quite healthy.
made with NO REFINED SUGAR
have LESS FAT THAN NORMAL BROWNIES
are SUPER EASY TO MAKE
are the perfect MATCH OF GINGERBREAD AND BROWNIE
The main difference to „normal“ brownies is the complete avoidance of butter and the substitute of the whopping amount of sugar with applesauce and maple syrup and off you go!
Do you also love Pinterest? You can find me under my name Vanillacrunnch
You can post this Collage picture on Pinterest to find the recipe again later 🙂
Alright, my little Christmas bakers, take out the spices and the chef’s apron. Now it’s your turn! I am looking forward seeing your creations on Instagram (Tag me @vanillacrunnch ) or you can the hashtag #bakingwithvanillacrunnch or and leave a comment here and put a smile on my face.
- 2 cups flour (I used spelt flour)
- 1 tsp baking soda
- ¼ cup cacao powder
- 1 cup applesauce
- ½ cup maple syrup
- ⅓ cup coconut oil
- ¼ cup almond milk, room-temperature
- 2 tbsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- a pinch of fine sea salt
- 1 cup dark chocolate
- ¼ cup full-fat coconut milk
- Preheat your oven to 350F.
- In a large bowl combine the flour with the baking soda and the salt.
- In another bowl combine the cacao powder with the maple syrup, the coconut oil, apple sauce and all the spices.
- Add the flour mixture and the almond milk to the Cacao-syrup-oil mixture and combine.
- Oil brush your rectangular pan and pour the mixture into it.
- Bake for about 20-23 minutes.
- Let cool once they are done.
- For the ganache, carefully heat the milk and then add the chocolate. (don't overheat!)
- Stir until it is completely incorporated and smooth.
- Top over the gingerbread brownies and allow it to harden slightly before cutting
- Sprinkle with cinnamon for the sparkling gold effect