Gluten-free gingerbread brownies

DifficultyBeginner
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Gluten-free gingerbread brownies
Prep Time20 minsCook Time15 minsTotal Time35 mins
Ingredients
 100 g margarine
 1 tbsp oil
 2 ½ dl sugar
 2 eggs
 2 tsp vanilla extract
 1 dl cacao powder
 1 ml salt
 1 tsp cinnamon
 1 tsp cardamom
 1 ml carnation powder
 100 g gluten-free milk chocolate
Directions

Measure melted butter, sugar, and oil into a bowl and whisk together well (for about a minute). Add eggs and vanilla and mix for another minute. If you use shortcuts here the top won’t be crackly!

Set a strainer on top of the bowl and measure dark flour mix, cocoa powder, and spices. Sift in the dry ingredients by gently folding into the wet ingredients. There will be some crumbs from the dark flour mix that won’t sift, just add them to the batter. Be careful not to over mix!

Add gluten-free milk chocolate chunks and gingerbread cookie pieces into the batter. Use about half of both.

Pour batter into a pan (20cm x 20cm) lined with baking paper. Even the top out and sprinkle chocolate chunks and gingerbread cookie pieces on top. Bake on the top shelf of the oven for 15-20 minutes at 175°C. If you test with a toothpick, it should come out dirty for a fudge-textured brownie. The edges, however, should be baked and toothpick clean.

Let it cool and cut into pieces. Serve with vanilla ice cream.

Tip! Heat leftover brownies in a microwave before eating. Warm brownie, vanilla ice cream, and caramel topping is Viljatuote’s favorite.

Ingredients

 100 g margarine
 1 tbsp oil
 2 ½ dl sugar
 2 eggs
 2 tsp vanilla extract
 1 dl cacao powder
 1 ml salt
 1 tsp cinnamon
 1 tsp cardamom
 1 ml carnation powder
 100 g gluten-free milk chocolate

Directions

1

Measure melted butter, sugar, and oil into a bowl and whisk together well (for about a minute). Add eggs and vanilla and mix for another minute. If you use shortcuts here the top won’t be crackly!

Set a strainer on top of the bowl and measure dark flour mix, cocoa powder, and spices. Sift in the dry ingredients by gently folding into the wet ingredients. There will be some crumbs from the dark flour mix that won’t sift, just add them to the batter. Be careful not to over mix!

Add gluten-free milk chocolate chunks and gingerbread cookie pieces into the batter. Use about half of both.

Pour batter into a pan (20cm x 20cm) lined with baking paper. Even the top out and sprinkle chocolate chunks and gingerbread cookie pieces on top. Bake on the top shelf of the oven for 15-20 minutes at 175°C. If you test with a toothpick, it should come out dirty for a fudge-textured brownie. The edges, however, should be baked and toothpick clean.

Let it cool and cut into pieces. Serve with vanilla ice cream.

Tip! Heat leftover brownies in a microwave before eating. Warm brownie, vanilla ice cream, and caramel topping is Viljatuote’s favorite.

Gluten-free gingerbread brownies

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