Dessert

Gingerbread present brownies

Name: Gingerbread brownies recipe
Yield: 12
Ingredients: 170g (6oz) unsalted butter, at room temperature; 130g (4½oz) dark chocolate, 70% cocoa solids; 200g ( 1/2 cups) plain (all-purpose) flour; 80.00 ml cocoa powder; 1 tsp ground ginger; 1/2 tsp ground cinnamon; 1/2 tsp freshly grated nutmeg; 1/2 tsp baking powder; 1/2 tsp bicarbonate of soda (baking soda); 1/2 tsp salt; 2 large eggs; 200g (7oz/1 packed cup) demerara (light brown) sugar; 80ml (2½fl oz/⅓ cup) treacle or molasses; 1 tsp Ginger Syrup (see below); 80.00 ml unsalted butter, at room temperature; 115g (4oz/½ cup) cream cheese, at room temperature; 1 tsp vanilla extract; 260g (9oz/2 1/4 cups) icing (confectioners’) sugar, sifted; 1/4 tsp ground nutmeg; 40.00 ml egg nog; Christmassy sprinkles; 50g (13/4oz) red fondant; 50g (13/4oz) green fondant; 6 medium egg yolks; 150g (5 oz/¾ cup) granulated sugar, plus 1 tsp; 500ml (17fl oz/2 cups) milk; 2 cloves; 1 cinnamon stick; 225ml (7½fl oz/scant 1 cup) double (heavy) cream; 1 tsp freshly grated nutmeg

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by Helena Garcia

CHEF

Oct 11, 2023

"Brownies always seem like an untouchable recipe for me – not only are they a staple of American baking, they’re also a very difficult bake to decorate. I’ve faced my fears and done both, altering the classic recipe to include a touch of ginger and decorating them as presents with an eggnog icing. It’s a simple way to elevate them – ideal for Christmas!" This is an edited extract from The Book of Gingerbread by Helena Garcia, published by Quadrille. Available in stores nationally, RRP $34.99. Photography by Patricia Niven.

170g (6oz) unsalted butter, at room temperature
130g (4½oz) dark chocolate, 70% cocoa solids
200g ( 1/2 cups) plain (all-purpose) flour
4 tbsp cocoa powder
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp salt
2 large eggs
200g (7oz/1 packed cup) demerara (light brown) sugar
80ml (2½fl oz/⅓ cup) treacle or molasses
1 tsp Ginger Syrup (see below)

For the eggnog buttercream

4 tbsp unsalted butter, at room temperature
115g (4oz/½ cup) cream cheese, at room temperature
1 tsp vanilla extract
260g (9oz/2 1/4 cups) icing (confectioners’) sugar, sifted
1/4 tsp ground nutmeg
2 tbsp egg nog

To decorate

Christmassy sprinkles
50g (13/4oz) red fondant
50g (13/4oz) green fondant

For the eggnog (makes 12 serves)

6 medium egg yolks
150g (5 oz/¾ cup) granulated sugar, plus 1 tsp
500ml (17fl oz/2 cups) milk
2 cloves
1 cinnamon stick
225ml (7½fl oz/scant 1 cup) double (heavy) cream
1 tsp freshly grated nutmeg
3–4 tbsp whisky or bourbon (omit if making it for children)

For the ginger syrup

200g (7oz/1 cup) granulated sugar
240ml (8fl oz/1 cup) water
115g (4oz) fresh root ginger, peeled and thinly sliced

Method

1.

For the ginger syrup, combine the sugar and water in a medium saucepan set over a medium heat and stir until the sugar has dissolved. Add the ginger and simmer for 30 minutes. Strain the liquid through a sieve into a jug or bowl and leave it to cool before bottling. Keep refrigerated for up to 2 weeks.
2.

Make the eggnog in advance: in a stand mixer fitted with the whisk attachment, whisk the egg yolks with the sugar until light and fluffy. Combine the milk, cloves and cinnamon stick in a saucepan and heat gently to just before boiling point. Slowly add about half of the hot milk to the egg mixture, whisking constantly so it doesn’t scramble. Pour the mixture back into the saucepan and continue cooking over a low-medium heat until it thickens slightly and coats the back of a wooden spoon. Do not boil. Remove from the heat and leave to cool for 5 minutes. Stir and strain the mixture through a fine mesh sieve into a bowl. Add the cream, nutmeg and whisky or bourbon, then cover and refrigerate. Leave to ‘mature’ for 8 hours or overnight. The eggnog is now ready to serve and use.
3.

Preheat the oven to 180°C (160°C fan/350°F/Gas mark 4) and line a 23cm x 23cm (9 x 9in) brownie tin with baking paper.
4.

Melt the butter and chocolate in a small saucepan over a low heat and set aside.
5.

In a medium bowl, sift together the flour, cocoa powder, ginger, cinnamon, nutmeg, baking powder, bicarbonate of soda and salt. Set aside.
6.

In a separate large bowl, whisk together the eggs, sugar, treacle and ginger syrup. Add the melted chocolate mixture and fold in, followed by the dry ingredients. Continue mixing until everything is just combined.
7.

Pour the batter into your prepared tin and bake for 25–30 minutes. If you insert a toothpick to check consistency, brownies are best when slightly gooey on the inside. Leave to cool completely before turning out of the tin and decorating.
8.

To make the buttercream, beat the butter and cream cheese in a stand mixer fitted with the paddle attachment or with a hand-held electric mixer on medium-high speed until light and fluffy. Add the vanilla and continue mixing. Turn the speed to low and add the icing sugar a little at a time, then add the nutmeg and finally the eggnog. Adjust the consistency, adding more icing sugar if it is too loose, or more eggnog if too dry.
9.

Spread the eggnog buttercream over the brownies, sprinkle with your chosen sprinkles and cut them into squares. Make some ribbons and holly leaves out of fondant and use them to decorate the brownies as presents.