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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📖 Recipe
RECIPE CARD
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
- 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
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
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
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