Christmas Brownie
29 November 2025
Difficulty:
Price: Cheap
Let's change things up a bit from the logs with a very simple recipe that will please both adults and children! I was inspired by the brookie, a mix of cookie and brownie, and I made a gingerbread & brownie version; I added some gingerbread cookies on top for decoration, you can also make even smaller cookies to have one per brownie slice 😉
Ingredients :
I used the Caraïbes chocolate from Valrhona: code ILETAITUNGATEAU for 20% off sitewide (affiliate).
I used powdered egg whites and colorants from Guy Demarle: €10 off your first order with the referral code FLAVIE10
Equipment :
I used my Kenwood cooking chef to prepare both batters:
Code FLAVIE: 3 accessories of your choice free with the purchase of a cooking chef
Code FLAVIE DREAM: a Le Creuset dish + the accessories Laminoir and multifunction bowl free with the purchase of a cooking chef
I used the Christmas cutters from Guy Demarle for the gingerbread cookies: €10 off your first order with the referral code FLAVIE10
Preparation time: 30 minutes + 30 minutes of baking
For a 20x20cm brownie:
The gingerbread:
350g of flour
30g of egg
125g of honey
50g of brown sugar
50g of butter
2g of baking powder
40g of milk
5g of gingerbread spices
Melt the butter with the sugar and honey, then let it cool. Next, mix the flour with the baking powder, egg, milk, and spices. Finally, incorporate the butter/sugar/honey mixture, mix well, and form a ball.
Then, roll out a small part of the dough to a thickness of 5mm and cut out cookies in the shapes you desire.
Roll out the rest of the dough in your previously buttered frame placed on a baking sheet lined with parchment paper.
Set aside while preparing the brownie.
The brownie:
200g of dark chocolate
150g of salted butter
3 eggs
110g of sugar
100g of flour
Melt the chocolate with the butter.
Whisk the eggs with the sugar.
Mix the two preparations, then add the flour. Pour the batter over the gingerbread dough. Add the previously cut cookies.
Bake in a preheated oven at 180°C for 25 to 30 minutes, then let cool before unmolding.
The decoration:
This is of course optional, you can leave the brownie as is, but if you want a decorated/colored version, mix egg white (I recommend using pasteurized powdered egg whites so they can also be consumed by children and vulnerable people) with powdered sugar until you have a thick cream-like texture. Color the icing with the colors of your choice, then use piping bags to decorate the brownie. Let it crystallize and then enjoy!
Ingredients :
I used the Caraïbes chocolate from Valrhona: code ILETAITUNGATEAU for 20% off sitewide (affiliate).
I used powdered egg whites and colorants from Guy Demarle: €10 off your first order with the referral code FLAVIE10
Equipment :
I used my Kenwood cooking chef to prepare both batters:
Code FLAVIE: 3 accessories of your choice free with the purchase of a cooking chef
Code FLAVIE DREAM: a Le Creuset dish + the accessories Laminoir and multifunction bowl free with the purchase of a cooking chef
I used the Christmas cutters from Guy Demarle for the gingerbread cookies: €10 off your first order with the referral code FLAVIE10
Preparation time: 30 minutes + 30 minutes of baking
For a 20x20cm brownie:
The gingerbread:
350g of flour
30g of egg
125g of honey
50g of brown sugar
50g of butter
2g of baking powder
40g of milk
5g of gingerbread spices
Melt the butter with the sugar and honey, then let it cool. Next, mix the flour with the baking powder, egg, milk, and spices. Finally, incorporate the butter/sugar/honey mixture, mix well, and form a ball.
Then, roll out a small part of the dough to a thickness of 5mm and cut out cookies in the shapes you desire.
Roll out the rest of the dough in your previously buttered frame placed on a baking sheet lined with parchment paper.
Set aside while preparing the brownie.
The brownie:
200g of dark chocolate
150g of salted butter
3 eggs
110g of sugar
100g of flour
Melt the chocolate with the butter.
Whisk the eggs with the sugar.
Mix the two preparations, then add the flour. Pour the batter over the gingerbread dough. Add the previously cut cookies.
Bake in a preheated oven at 180°C for 25 to 30 minutes, then let cool before unmolding.
The decoration:
This is of course optional, you can leave the brownie as is, but if you want a decorated/colored version, mix egg white (I recommend using pasteurized powdered egg whites so they can also be consumed by children and vulnerable people) with powdered sugar until you have a thick cream-like texture. Color the icing with the colors of your choice, then use piping bags to decorate the brownie. Let it crystallize and then enjoy!
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