Gingerbread Brownies

Just came out of the oven. Looks great. Will cut them in the morning. Will use 9 x 13” pan next time.

• Anonymous

• Bow, WA

• 12/19/2021

I modified this recipe for my Mom who has to watch her carbs and blood sugar levels. I switched flour for a combination of coconut and almond flours, use Stevia instead of sugar. Turned out great - cut it into squares that she could freeze and pull out to satisfy that chocolate craving!

• joyceweaver

• Burnet, Texas

• 11/6/2019

This recipe needs more positive ratings! Yes I agree the pan size is probably a typo and bake time is too short. However these brownies have an amazing texture! and no ‘burnt sides’. They are deserving of more 4 fork ratings simply by: 1. Using a 9x13” pan (I used a glass baking dish) 2. Adjusting bake time to 40 mins.

• kbpoole

• Los Angeles, CA

• 8/13/2019

Haven’t made this yet but enough reviews call for time and ingredients correction. Will you ( Epicurious) make changes? I rate it 1 fork for the general concept.

• barbara.bernheim2962

• Billings, MT

• 12/28/2017

The 20 baking time is a typo. It will be more like 40 minutes. Very moist and rich, but as another said, they are hard to cut and not presentable for others. You could just cover the heated brownies with ice cream--

• aguzada505

• El Paso, TX

• 12/23/2017

I should have read the reviews before attempting this recipe. I hated this recipe when it came out of the oven last night but revisiting the brownies after sitting overnight changed my mind. This is a dense recipe, only having 1 cup of flour and 4 eggs should confirm that to any experienced baker. It is also very rich in chocolate having 1 1/2 cups of cocoa. My standard brownie recipe I make only uses 7 Tablespoons of cocoa (as a reference). I loved the rich dark chocolate flavor, but I also love dark chocolate (not for everyone). Baking time in a 9x9 pan should have been doubled and oven temp modified accordingly because like the other reviewer said, the outside edges burned, but the middle was soft, fudgy, and had a divine texture. I think they listed the wrong pan, it probably would have worked perfectly in a 9x13. Because it was so dense and rich I made a brown butter frosting that complimented the flavors well. I bet vanilla ice cream would also be fantastic with this recipe. I was hoping for more of a gingerbread flavor vs chocolate brownies. I think the large amount of cocoa over powers the gingerbread spices. Some people may be looking for a subtle gingerbread flavor however. I may even use fresh ginger on my next round. With modifications this recipe has the potential to be great, but it you follow it as is be prepared to sit at your oven at least 20 extra minutes and more than likely have burnt edges. This recipe is not for everyone.

• bratgirl

• Fairbanks, AK

• 12/20/2017

These brownies are delicious and very rich but the recipe is not written correctly. The brownies take about 45 minutes to bake and then the sides are a little burnt and the inside a little fudgy. If I were to make this recipe again, I would use a larger pan so the batter can cook through in less than 45 min.

• Anonymous

• Alexandria, VA

• 12/20/2017

There is something clearly wrong with the measurements in this recipe.

• martianread

• Chicago

• 12/15/2017

gingerbread and chocolate were perfect together. added simple chocolate icing on top and dressed with candied cranberries and a little cranberry puree sauce on the side. brownies did take about 45 minutes to bake.

• kilgourlori8363

• 12/10/2017

这是一本厚厚的糊烤成一个乡村,uneven-looking square "cake" that took much longer than the 20 minutes quoted in the recipe; in fact they took about an hour before the batter was not runny. Although I let them cool completely, they still broke apart into a dense, chocolatey mess when I cut them, unlike the perfectly trimmed squares in the photo. The top crust was on the thick side, and was dry, probably because of being too long in the oven. It was a little hard to cut through. The flavour is nice, and I like the dense, moist texture, so I may try them again, but I made this batch for a party and they're not presentable, so I'll have to make something else.

• Anonymous

• Calgary, Alberta, Canada

• 12/8/2017

Maybe it was the cocao I use, but this was a super cocao-y brownie; a bit bitter and I think not to everyone’s taste. If you’re a fan of very dark chocolate you’ll probably like it, though!

• maartjeiara

• Netherlands

• 12/3/2017