This recipe is for fudgy, rich and super delicious Gingerbread Brookies. These gingerbread brookies are super easy to make, only require a few staple ingredients and 10 minutes of your time to get the batter done. Serve these gingerbread brookies as an afternoon snack or dessert. These gingerbread brookies are both gluten and refined sugar free.
Two of my favorite things when comes to desserts combined into one ridiculously delicious, fudgy and rich gingerbread brookie! Because who doesn’t like brownies and gingerbread?! So I thought, why not make a Christmas inspired version of a brookie swapping the cookie layer for a gingerbread one. The combination of chocolate and gingerbread is so wonderful with lot of rich, intense and delicious flavors. You have the rich and a little bitter chocolate flavors combined with the warm, spicy and intense gingerbread spices captured in a fudgy and wonderful gingerbread brookie. Not only are these gingerbread brookies super delicious and easy to make, but they’re also made using healthy staple ingredients and a perfect alternative if you want to make something that is a little healthier during Christmas. Serve them as an afternoon snack or dessert. They are both gluten and refined sugar free.
A few tips:
- You can adapt the amount of stevia sugar depending on how sweet you prefer your gingerbread brookies.
- The dates are optional in this recipe but they provide a wonderful sweetness and texture to the these gingerbread brookies.
- The baking time will vary depending on how big baking pan you use and how fudgy you prefer your gingerbread brookies.
- Garnishing the gingerbread brookies with gingerbread cookies is optional, but it adds a very nice crunch to them. You can also add crunches of gingerbread cookies into the batter if you like.
- Adjust the amount of gingerbread spice depending on how intense gingerbread taste you prefer.
- Let the gingerbread brookies cool completely before cutting them.
Ingredients for these Gingerbread Brookies:
- Eggs
- Stevia granulated sugar
- Greek yogurt
- Milk (I used almond)
- Dates (optional)
- Coconut oil
- Cacao powder
- Oat flour
- Baking powder
- Salt
- Gingerbread spice
- Molasses (optional)
- Ginger bread cookies (optional)
- Stevia icing sugar (optional)
Other recipes you might like:
- Chai Spiced Cake (Gluten & Sugar Free)
- Lussebullar/Saffron Buns (Gluten, Sugar Free & Lower In Fat)
- Gingerbread Muffins with Lingonberries (Gluten & Sugar Free)
- Gingerbread Bliss Balls (Vegan & Sugar Free)
- Spiced Sheet Cake (Gluten, Sugar & Oil Free)
- Chickpea Brookies (Vegan, Gluten & Sugar Free)
- Zucchini Chocolate Cake (Gluten & Sugar Free)
Gingerbread Brookies (Gluten & Refined Sugar Free)
Ingredients
For the brownie layer
- 2 Eggs
- 2-2 1/2 dl Stevia sugar
- 3 1/4 dl Greek yogurt
- 1 dl Milk (I used almond milk)
- 1 tbsp Coconut oil (can be omitted) melted and slightly cooled
- 4-5 Dates (optional) pitted
- 2 dl Cacao powder
- 2 dl Oat flour
- 2 tsp Baking powder
- 1/2 tsp Salt
For the Gingerbread layer
- 2 Eggs
- 2-2 1/2 dl Stevia granulated sugar
- 3 dl Greek yogurt
- 3/4 dl Milk (I used almond milk)
- 4-5 Dates (optional) pitted
- 1 tbsp Coconut oil (can be omitted) melted and slightly cooled
- 1-2 tsp Molasses (optional)
- 3 dl Oat flour
- 2-3 tbsp Gingerbread spice
- 2 tsp Baking powder
- 1/2 tsp Salt
To garnish
- Gingerbread cookies (optional)
- Stevia icing sugar (optional)
Instructions
- Preheat the oven to 175 degrees Celsius.
- Line a 20*20 (or similar) baking pan with parchment paper.
- Start by making the brownie batter by adding eggs and stevia sugar to a high speed blender and mixing it until a little fluffy.
- Then add the yogurt, milk, coconut oil and dates (if using) and mix until you have a smooth batter.
- In a separate bowl combine the rest of the ingredients for the brownie layer and mix until combined.
- Add the dry ingredients to the wet and mix until smooth.
- Pour the brownie layer to the prepared baking pan.
- Clean the high speed blender then make the gingerbread batter by adding eggs and sugar and mixing until a little fluffy.
- Next add yogurt, milk, coconut oil, dates and molasses (if using) and mix until smooth.
- Combine the rest of the ingredients in a separate bowl and mix until combined.
- Add the dry ingredients to the wet and mix until you have a smooth batter.
- Pour over the brownie layer. Make big swirl using a knife in the batter (optional).
- Add gingerbread cookies on top (if using).
- Bake in the oven for 35-45 minutes, depending on how fudgy or well done you prefer your gingerbread brookies.
- Take out and let cool completely before cutting.
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