Gluten-Free Gingerbread Chocolate Brownie

Makes 15 brownies

In order to survive the holidays, we need crowd-pleasing recipes we can prepare in advance. These brownies can be baked, cooled, frozen and cut as you need — so you’ll always have something to serve unexpected guests. Even better, these are gluten-free and no one will be able to tell!

Tip: We use only Valrhona Chocolate, Australian crystallized ginger and Next-Jen Gluten Free Flour.

Equipment:9” x 13” pan, buttered and lined with parchment paper


  • 227g or 2 sticks of butter
  • 227g 60-70% dark chocolate, cut into small chunks
  • 85g 90-100% dark chocolate, cut into small chunks
  • 4 Large eggs
  • 2 Vanilla beans, scraped of its seeds
  • 1 cup Granulated sugar
  • 1/2 cup Next-Jen gluten free flour
  • 1.5 tsp Baking Powder
  • 1/2 tsp Fine sea salt
  • 1 tbsp Ground ginger
  • 2 tsp Ground cinnamon
  • 1 tsp Ground all spice
  • 1 tsp Ground nutmeg
  • 1/2 tsp Ground cloves
  • 1/2 tsp Ground cardamom
  • 200g 60-70% dark chocolate, cut into small chunks
  • 200g Crystalized ginger, cut into small chunks


  1. Preheat oven to 350F with rack in the middle.
  2. In a microwave safe bowl, melt together the first three ingredients in the microwave, using short 30-second bursts and stirring between each until just melted. Cool slightly (just so it is cool to the touch).
  3. In a large bowl, stir eggs, scraped seeds of the vanilla beans and sugar until just combined. Add to the chocolate mixture and stir gently until just combined.
  4. In a small bowl, mix together spices, flour, baking powder, salt. Add to the chocolate mixture and also add the final amount of chocolate chunks and crystallized ginger and stir gently until just combined.
  5. Pour into the pan and smooth the top so it is level.
  6. Bake for about 15-25 minutes, rotating the pan halfway through. You will know when it is done when the edges start to puff and top looks dry but it still jiggles when you wiggle the pan. Do not overbake.
  7. Cool on a rack until it is room temperature, wrap in many layers of plastic wrap, still in the pan and freeze.
  8. Cut off portions as needed.

Optional toppings to create an after-dinner dessert:

A scoop of Rain or Shine Ginger with Caramelized Pear, Salted Caramel or Powell Street Porter + Malt ice cream. Top with crystalized ginger and caramel sauce.