Gingerbread Brownies with White Chocolate Drizzle

Tara's Tibit: Make sure your white chocolate chips have cocoa butter in the ingredient list, or they won’t melt smoothly. If your chips aren’t melting smoothly, stir in a teaspoon of vegetable oil to remedy the problem.

Gingerbread Brownies with White Chocolate Drizzle

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  • Prep Time


  • Total Time


  • Servings



  • Brownies

  • ◾1¾ cups flour

  • ◾1 cup sugar

  • ◾½ cup dark brown sugar

  • ◾¼ cup cocoa

  • ◾2 teaspoons cinnamon

  • ◾1 teaspoon salt

  • ◾1 teaspoon baking powder

  • ◾1½ sticks unsalted butter, melted

  • ◾½ cup molasses

  • ◾¼ cup milk

  • ◾1 large egg

  • ◾1 cup chocolate chips

  • White Chocolate Drizzle

  • ◾½ cup white chocolate chips

  • ◾½ teaspoon cinnamon


**Use 4-Quart dish 1.Preheat oven to 325 degrees. Lightly coat a 4-quart temp-tations® baker with non-stick cooking spray and set aside. 2.Combine the flour, sugars, cocoa, 2 teaspoons 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. 3.Place the white chocolate in a small bowl and microwave for 1 minute, stirring until smooth with a regular spoon. Add the 1/2 teaspoon 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.


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