Gingerbread brownies sprinkled with icing sugar on a plate with a cup of milk beside.

Gingerbread Brownies with Black Honey

When a Gingerbread Brownie recipe crossed my path, I knew I had to try it with Black Honey.

The original recipe from I Am Baker called for molasses and I immediately thought, 'well, molasses is a dark, natural sugar, just like our Black Honey - let's do this!'

From the original recipe I reduced the brown sugar component and swapped in our Black Honey. A few other adaptations were made too - and it worked an absolute treat.

I made two batches - one with regular flour and one with gluten-free flour - both were successful.

The results were dense and chewy like a brownie with the comforting Christmas-flavoured hugs of gingerbread. Both batches disappeared very quickly!

This is another great example of how the natural sweetness in black garlic lends itself to sweet applications. Our Black Garlic Honey is a perfect blend of naturally sweet and rich flavour.

Gingerbread Brownies with Black Honey

Servings

6-8

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

American

Category

Dessert

These gingerbread brownies made with Black Honey are perfect for Christmas, but who needs to wait that long? 

Moist and chewy brownies with all the comforting gingerbread flavours we love.

To make a GF version, substitute in gluten-free flour (available at any supermarket) for the same amount of regular flour listed here.


Top tip: Like all brownies, these freeze well, so making a double batch is totally acceptable.

Gingerbread Brownies with Black Honey

Ingredients

  • 230g salted butter, melted (not boiling). If using unsalted butter, add ½ tsp salt to the dry ingredients.

  • 250g brown sugar

  • 2 large eggs, room temperature

  • 2 tbsp Black Honey

  • 1 tsp vanilla extract

  • 310g all-purpose flour (or GF flour)

  • 1 tbsp ground ginger

  • 2 tsp cinnamon

  • 1 tsp baking powder

Directions

  1. Preheat the oven to 180C and line your brownie pan with baking paper.

  2. Combine the melted butter and brown sugar in a large bowl.

  3. Add the eggs, Black Honey and vanilla. Make sure the butter mixture is not too hot - you don’t want to the eggs to scramble from the heat.

  4. In another bowl mix the dry ingredients together: the flour, ginger, cinnamon, and baking powder.

  5. Combine the two: make a well in the dry mixture and add the wet mixture to it, stirring well till just mixed.

  6. Put the batter into the brownie pan, spread evenly.

  7. Bake for 27 - 33 mins until the edges are set and the centre is no longer jiggly.

  8. Cool completely in the pan before cutting - this will allow the residual heat to cook them a little more and the butter and sugar will set allowing for a firmer brownie instead of a crumbly one.