Gingerbread Brownies with White Chocolate Drizzle

Gingerbread Brownies with White Chocolate Drizzle

These amazing gingerbread brownies make a very thoughtful homemade holiday gift. Make sure the white chocolate chips you purchase have cocoa butter in the ingredient list, or they won't melt smoothly. And if your chips still aren't melting smoothly, stir in a teaspoon of vegetable oil to help remedy the problem.

Serves: 12

Ingredients:

Preparation:

Preheat oven to 325°F. Lightly coat a 4-qt Temp-tations® baker with nonstick cooking spray and set aside.

Combine the flour, sugars, cocoa, cinnamon, salt, and baking powder in a large Temp-tations bowl.

Combine the butter, molasses, milk, and egg in a separate bowl. Add the molasses mixture to the flour mixture and stir to combine. Stir in the chocolate chips and transfer to the prepared baker. Bake until center is set, about 40 minutes.

To make the white chocolate drizzle, place the white chocolate in a small bowl and microwave for 1 minute, stirring until smooth with a regular spoon. Add the cinnamon and stir to combine. Hold the spoon straight down over the brownies, allowing the melted chocolate to drip off the tip of the spoon. Move the spoon quickly back and forth over the brownies to create a thin white stripe, or more slowly to create a thicker stripe.

Brownies:

  • 1–3/4 cups flour
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1/4 cup cocoa
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking powder
  • 1–1/2 sticks unsalted butter, melted
  • 1/2 cup molasses
  • 1/4 cup milk
  • 1 large egg
  • 1 cup chocolate chips

White Chocolate Drizzle:

  • 1/2 cup white chocolate chips
  • 1/2 teaspoon cinnamon

Print Recipe

Recipe provided by Tara McConnell.