Brown Butter Gingerbread
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This brown butter gingerbread recipe has become my favorite go to treat whenever I want something that tastes fancy but comes together so quickly. The nutty, toasted flavor of brown butter transforms a classic into something truly special, and fresh ginger brings real warmth and anti inflammatory benefits to every bite. What I love most is how simple this actually is to make. In just 20 minutes of prep and 35 minutes in the oven, you have a gorgeous spiced cake studded with chocolate and walnuts. It's the kind of recipe that impresses everyone but doesn't demand hours in the kitchen. Perfect for weeknight baking or bringing to gatherings.
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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