If you love the perfect mix of sweet and spice, these brownies are just what you need. With a chewy texture and a warm ginger snap twist, they’re a delicious treat that’s sure to satisfy your cravings.
Prep Time15 min
Cook Time20 min
Total Time35 min
Difficulty
Medium
Simple Cooking Tips
Use fresh ground ginger or high-quality ginger snap cookies for the best flavor.
Do not overbake; check with a toothpick to keep the center fudgy and chewy.
Let the brownies cool completely before cutting to ensure clean slices.
Ingredients
0/14
Why You'll Want This Again
These brownies offer a unique twist with the warm, spicy notes of ginger snap cookies. They are perfectly chewy, making them a delightful treat for anyone who enjoys a balance of rich chocolate and spicy sweetness. Plus, they are easy to make and satisfy both ginger lovers and chocolate fans alike.
Step 1
Lightly heat your oven to 350°F and greasing a 9-inch baking dish. In a large bowl, combine the brownie mix, cocoa powder, brown sugar, confectioners' sugar, and all the spices — cinnamon, cloves, nutmeg, allspice, and ginger — until everything is well mixed.
Step 2
Melt the butter and stir it together with the coffee, then let it cool for about five minutes. Once it’s not too hot, mix in the sour cream and vanilla extract. Pour this wet mixture into the dry ingredients, add the egg, and stir everything about 25 times with a wooden spoon until the batter is smooth. Fold in the chocolate chips and give it another 25 gentle stirs.
Step 3
Pour the batter into your prepared pan and pop it in the oven. Bake until you notice the edges starting to pull away from the sides — this usually takes between 20 and 30 minutes. Let the brownies cool completely before slicing so they hold together nicely.
88
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Advice
Serve these brownies with a scoop of vanilla ice cream or a dollop of whipped cream to balance the spice. They also pair well with a hot cup of tea or coffee, enhancing the warm ginger flavors. For a festive touch, sprinkle a little powdered sugar or crushed ginger snaps on top.
Storage Guide
Store brownies in an airtight container at room temperature for up to four days to keep them moist. For longer storage, freeze them in a sealed container for up to three months. Thaw at room temperature before serving for the best texture.
Frequently Asked Questions
Can I use regular brewed coffee instead of strong brewed coffee?
Yes, regular brewed coffee works fine, but the flavor might be slightly less intense.
What can I substitute for sour cream in this recipe?
You can use plain yogurt or buttermilk as a substitute for sour cream.
Do I have to use all the spices listed?
You can adjust the spices to your taste, but using all of them gives the best ginger snap flavor.
Can I skip the chocolate chips?
Yes, the chocolate chips are optional and can be left out if you prefer.
How do I know when the brownies are done baking?
The edges will start to pull away from the pan, and a toothpick inserted in the center should come out with a few moist crumbs.
Can I use a different sized pan?
A 9-inch pan is recommended for best results, but an 8-inch pan can work; just adjust the baking time accordingly.
How should I store these brownies?
Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Will these brownies be gluten-free?
Only if you use a gluten-free brownie mix, as the recipe calls for a standard mix.
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