Brown Butter Gingerbread
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Moist and aromatic gingerbread with a rich, nutty brown butter flavor.
Ella x
Ingredients
- 400 gall-purpose flour(null)
- 300 ggranulated sugar(null)
- 100 gbrown sugar(null)
- 250 gunsalted butter(null)
- 2 cmfresh ginger(grated)
- 10 gground cinnamon(null)
- 5 gground cloves(null)
- 2 nulleggs(null)
- 10 mlvanilla extract(null)
- 150 gchocolate chips(null)
- 100 gunsalted walnuts(chopped)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 20cm x 20cm baking tin.
Tip: Line the tin with parchment paper for easy removal.
- 2
In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a deep golden brown and has a nutty aroma.
Tip: Be careful not to burn the butter.
- 3
Remove the brown butter from the heat and stir in the grated ginger, cinnamon, and cloves until well combined.
Tip: Let the mixture cool slightly before proceeding.
- 4
In a large mixing bowl, whisk together the flour, granulated sugar, and brown sugar.
Tip: Use a large bowl to avoid overflowing.
- 5
Add the eggs one at a time, whisking well after each addition.
Tip: Make sure to scrape down the sides of the bowl.
- 6
Whisk in the vanilla extract and melted brown butter mixture until well combined.
Tip: Be patient and make sure everything is incorporated.
- 7
Fold in the chocolate chips and chopped walnuts.
Tip: Don't overmix – the batter should still be slightly lumpy.
- 8
Pour the batter into the prepared baking tin and smooth the top.
Tip: Use a spatula to ensure an even bake.
- 9
Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door until the time is up – it can affect the bake.
- 10
Remove the gingerbread from the oven and let it cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the gingerbread cool completely before slicing and serving.
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