These gingerbread brownies are super easy and to make, can be put together in a few minutes and have only 7 ingredients. They’re a delicious way to use up your leftover gingerbread cookies (pepparkakor)!
When you make Swedish gingerbread cookies (pepparkakor), you usually make a lot of them so there’s a good chance you’ll have some left over. So what do you do with the leftover pepparkakor? Make gingerbread brownies of course! They’re so easy to make and taste of gingerbread. The chocolate pairs so well with the warm gingerbread spices, the coconut has a mildly sweet and nutty flavor, and the walnuts add a little crunch. Delicious!
Ingredients & Substitutions
- Gingerbread cookies: Use leftover pepparkakor (Swedish gingerbread cookies).
- Sweetened condensed milk: The glue that binds everything together.
- Chocolate chips: Chocolate makes everything better!
- Walnuts: Add a bit of crunch to the brownies.
- Unsweetened shredded coconut: A fun mix-in and goes well with gingerbread and chocolate.
- Baking powder: Gives the brownies a bit of a lift.
- Salt: Brings out the sweetness in sweet foods.
How to Make Gingerbread Brownies
- Preheat the oven to 350º F.
- Line an 8×8 inch baking pan with parchment paper.
- Add the gingerbread cookies to a food processor and pulse to make fine crumbs. Transfer to a large bowl.
- Add the coconut, chopped walnuts, chocolate chips, baking powder and salt to the bowl. Stir to combine.
- Add the sweetened condensed milk and stir until well combined. The batter will be really thick and sticky.
- Transfer the batter to the prepared baking dish and press into an even layer.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool in the baking pan for about 15 minutes, then remove them from the pan and let them cool on a wire rack. Cut and serve.
Expert Tips
- Parchment works best – I made this recipe greasing the baking pan and with parchment. Hands down parchment is the winner when it comes to getting the brownies out of the pan. I had a really hard time getting the brownies out when I just sprayed the pan with cooking spray.
Other Mix-Ins
- Use different nuts like pecans or cashews, or just leave them out.
- Instead of milk chocolate, try white or dark chocolate.
- Add dried fruit like cranberries or apricots.
How to Store Gingerbread Brownies
Once these brownies have completely cooled, store them in an airtight container. They can be stored at room temperature for 3-4 days, or in the refrigerator for up to a week.
If you’re going to freeze the bars, put them in a freezer-safe storage container or bag in a single layer. If you have more than will fit in a single layer, put a piece of parchment paper between layers.
Gingerbread Brownies
Ingredients
- 1 ½ cups gingerbread cookie crumbs
- 1 cup chocolate chips
- ½ cup unsweetened shredded coconut
- ½ cup walnuts, chopped
- 1 tsp baking powder
- ¼ tsp salt
- 1 14 oz can sweetened conde
Instructions
- Preheat oven to 350º F.
- Line an 8×8 inch baking pan with parchment paper.
- Add gingerbread cookies to a food processor and pulse to make fine crumbs. Transfer to a large bowl.
- Add coconut, chopped walnuts, chocolate chips, baking powder and salt to bowl. Stir to combine.
- Add sweetened condensed milk and stir until well combined. The batter will be thick and sticky.
- Transfer the batter to the prepared baking dish and press into an even layer.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let brownies cool in baking pan for 15 minutes. Remove from the pan and let cool on a wire rack. Cut and serve.
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