Would it be tacky to say that I’m really proud of myself? Because I am. I really, really am.
I don’t have much to say about these. Why eat ginger cookies or gingerbread when you can eat gingerbread white chocolate brownies? They’re gooey. And they taste sinful and not the least bit “healthified.”
Look. That bottom one just gave out. They’re gooey.
When I first took them out of the oven, I thought there was WAY too much oil but once they cooled, they weren’t greasy. I guess you could do 3 tablespoons each of olive oil and the canola oil, but then I couldn’t guarantee the gooeyness. Though I imagine they’d be fine. :)
Ingredients:
Dry:
1 1/3 cup (160 grams) whole spelt, whole wheat pastry, or whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Wet:
1/4 cup (60ml) olive oil
1/4 cup (60ml) canola oil
1/4 cup (50 grams) unrefined or coconut sugar (or normal brown sugar)
1 egg
1/4 cup (88 grams) molasses
1/4 cup (80 grams) honey
1/2 teaspoon vanilla
6 ounces (170 grams) white chocolate chips or chunks
Directions:
Preheat your oven to 350°F / 175°C. Stir together the dry ingredients together in a small mixing bowl. In a medium bowl, stir together the wet ingredients. Add the dry ingredients to the wet ingredients and mix only until combined. Fold in the white chocolate pieces. Put a piece of parchment paper in an 8″x8″ pan or spray the pan with cooking pan or butter it. Spread the batter evenly over the bottom of the pan. Bake for 20 – 25 minutes or until it’s clearly set in the middle. Mine still looked underdone after 20 minutes, but after cooling, they were perfect. I wouldn’t leave them in longer than 25 minutes.
16 comments on "100% Whole Grain White Chocolate Gingerbread Brownies" — Add one!
I stumbled upon your recipe while searching for holiday-type brownies to send to my fiance (who is currently deployed in Afghanistan) in a Christmas care package. I sent him several other baked goods in the care package, but these gingerbread brownies were hands-down his favorite. I substituted all-purpose flour (because I'm a jerk), but next time I'll go by the book (and there are sure to be many next times for these brownies).
Here's a link to my post about them!
http://armypantsandflipflops.com/2012/12/17/christmas-care-package-the-sweet-stuff/
Thanks for the recipe :)
Hi Aileen! Your jerk comment made me laugh. You're not a jerk. :) But I imagine the texture would came out different. Thanks for the feedback and I'll be sure to check out the link later today when I get home from work! Oh and I'm thrilled that your fiance enjoyed these. :)
Lise – That is absolutely fantastic! When I'm in the gingerbread mood again, I'm definitely going to make them with your changes. Gooey is great but I'd rather use half the oil and only molasses and have a normal brownie texture. They're just so much healthier that way.
Thanks a ton for leaving feedback! You've made my day. :)
Hi Erin, I made your recipe with half the oil and 1/2 cup molasses as the sole sweetener and it turned out great! Not really ooey gooey but definitely still a brownie texture. Plus, my little girl loves them as a healthy snack!
Lauren – Thanks! They're a favorite of mine but I think my body is rejecting all things Christmas-y at the moment. I hope you enjoy them if you get around to making them. :)
These look ah-mazing!! I love gingerbread and adore white chocolate, and the other ingredients are right up my alley. A must-make for sure.
Sara – I hope you get a chance to make them! And that you love them. Happy Christmas baking. :)
These look delicious! I was looking for a new recipe to try for my own Christmas treats…this may be the perfect match!!
Honey – I'm happy you found me! And I agree with you. It's so easy to make little changes to make things healthier. The taste doesn't have to suffer. :)
amazing, I'm your new follower. It's about time we have more healthy food bloggers that make slightly healthier desserts.
Sonia – Thanks! But really, there's only 1/4 cup of sugar! Not counting the molasses or honey. That's not too bad, is it? 4 tablespoons = 12 tsp, and 12 tsp of sugar spread out over 12 large brownies is decent. At least I think so. For Christmas? Come on, you can do it. :) Or just make them for other people and take a bite. Or it's probably not that difficult to just leave out the sugar. They really are quite sweet. Next time I'll try 1/8 cup of sugar and see how that works! Oh, and then there's the oil. I'll try using half apple sauce next time.
OMG, AMAZING! These look sooooo good! I am so pinning this to my food porn board. Unless… Maybe I could find a way to completely healtify them. Recipe inspiration it is! And food porn. It just fits both categories. ;)
Heidi – Me too! They have to be gooey. Otherwise they're just some type of sturdy cake. I hope you love the brownies!
Warmvanillasugar – They make me happy too. I've made them a few times in the last few months and they disappear way too quickly.
Becca – Hehe. Yeah, I've seen other gingerbread brownie recipes, but they weren't gooey. This one is so I feel like I've won some type of imaginary competition. :)
Wow, maybe I live under a rock, but this is the first gooey gingerbread brownie recipe I've seen. Bravho-ho-ho (reference to a glee episode I saw tonight)
These brownies make me happy! They have so mant lovely flavours in them :)
Amazing! I love the gooeyness! That is my favorite part about a brownie, and I love the gingerbread flavors! These look so fantastic, I'm going to bookmark the recipe to try sometime :D