These pepernoten brownies are wonderfully soft and chewy with a creamy chocolate filling and a light gingerbread pepernoten taste. Great for the wonderful evening!
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Sweets and Sweet Baking
A conventional oven is used. When using a convection oven (with air fan) decrease the temperature wit 30 °F / 20 °C
chopped into small pieces
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.
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.
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Pepernoten brownies https://www.byandreajanssen.com/pepernoten-brownies/ 24/11/2014