These pepernoten brownies are wonderfully soft and chewy with a creamy chocolate filling and a light gingerbread pepernoten taste. Great for the wonderful evening!
of 1 vote
Go to Collections
brownies and blondies
convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
chopped into small pieces
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.
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.
Heb je dit recept geprobeerd?
Laat het zien
Pepernoten brownies https://www.byandreajanssen.com/pepernoten-brownies/ 24/11/2014