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.

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Pepernoten brownies

Author: Andréa

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

American, Dutch

5 of 1 vote

Voor 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

• ▢
  convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)

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 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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