Ginger Snap Brownies recipe

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Ingredients

1 (18.25 ounce) package brownie mix
2 tablespoons unsweetened cocoa powder
1 tablespoon brown sugar
1 tablespoon confectioners' sugar
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger
⅓ cup melted unsalted butter
2 tablespoons strong brewed coffee
2 tablespoons sour cream
2 tablespoons vanilla extract
1 egg
½ (10 ounce) bag chocolate chips

Nutrition Info

421.9 calories
carbohydrate: 58 g
cholesterol: 40.1 mg
fat: 21.5 g
fiber: 3.5 g
protein: 4.1 g
saturatedFat: 9.3 g
servingSize: -
sodium: 187.8 mg
sugar: 11.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.

  2. Mix brownie mix, cocoa powder, brown sugar, confectioners' sugar, cinnamon, cloves, nutmeg, allspice, and ginger together in a bowl.

  3. Stir butter and coffee together in a bowl, allow to cool for 5 minutes. Stir sour cream and vanilla extract into butter mixture, stir into brownie mix mixture and add egg. Stir 25 times with a wooden spoon until batter is smooth, fold in chocolate chips and stir 25 more times. Pour into the prepared baking dish.

  4. Bake in the preheated oven until edges start to pull away from the sides, 20 to 30 minutes. Cool brownies before cutting.

Recipe Yield

1 9-inch baking dish

Recipe Note

These brownies taste like ginger snap cookies.

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