Pepernoten brownies

These pepernoten brownies (with gingerbread flavor) are wonderfully soft and chewy. With a creamy chocolate filling. Great for Sinterklaas Eve on December 5th.

It's almost December 5th and of course I'm baking delicious Sinterklaas recipes. Like this delicious pepernoten brownie recipe. And I mix some pepernoten through the better. These soft in the oven and give this brownie a delicious pepernoten flavor. And my kids love this brownie!

• In this recipe, you use ground pepernoten, but you could also use ground chocolate pepernoten, speculaas or gingerbread.
• When you take the brownie out of the oven, it looks like it is still too soft. That's not a problem, when it's at room temperature it will harden out a bit.

• Brownies are stored at room temperature (don't store them in the refrigerator. The structure will change and the brownie won't taste that well).
• Store at room temperature in an airtight container. That way you can store them up to 1 week.
• You can freeze the brownies in an airtight container. This way you can store the brownies up to 3 months. TIP: slice the brownies in small cubes before freezing and wrap them individually/in small portions. Therefor you can only defrost the portion you need.

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!

Pepernoten brownies

Author: Andréa

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

American, Dutch

5 of 2 votes

For 16 stuks

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These pepernoten brownies are wonderfully soft and chewy with a creamy chocolate filling and a light gingerbread pepernoten taste. Great for the wonderful evening!

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C

Ingredients 

1x2x3x

• 60 grams butter unsalted
•  
  125 grams dark chocolate chopped into small pieces
• 4 eggs size L
• ¼ teaspoon salt
•  
  50 grams pepernoten crumbled
• 200 grams self-rising flour
• 200 grams sugar
• 20 grams Dutch unprocessed cocoa
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
• Place a baking paper on the bottom of the tin.
• Add the butter and chocolate into a pan and melt, on low heat.
• Mix in a bowl the eggs and sugar with the salt until foamy and airy for 2 minutes at high speed with a mixer.
• Add the melted chocolate and stir everything with a spatula.
• Then add the self-rising flour and cocoa and mix through the batter with a spatula.
• Put the pepernoten into the bowl and mix gently.
• Pour the batter into the brownie form and put it in the oven.
• Bake for 25 minutes.
• Remove the brownies from the oven and let them cool to room temperature.
• Remove the tin and cut it into square blocks.

Notes

• In this recipe, you use ground pepernoten, but you could also use ground chocolate pepernoten or gingerbread
• When you take the brownie out of the oven, it looks like it is still too soft. That's not a problem, when it's at room temperature it will harden out a bit.

Nutrition

Calories: 199kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 97mg | Fiber: 2g | Sugar: 15g | Vitamin A: 156IU | Iron: 2mg

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