Today, we’re diving into a recipe that brings together the best of two worlds: the rich decadence of brownies and the warm, spiced notes of gingerbread. It’s a flavor combination that feels like Christmas in every bite.
To make these brownies even more special, I used White Sonora wheat — a heritage grain that’s ideal for tender bakes like these. Let’s talk about why White Sonora is such a game-changer for holiday treats.
What Makes White Sonora Wheat Special? White Sonora wheat is classified as a soft white wheat, which means it has a lower protein content compared to hard wheat varieties. This makes it perfect for pastries, cookies, and any recipe where a delicate crumb is key. Its naturally mild sweetness and fine texture allow the flavors of your ingredients to really shine.
Unlike hard wheats, which are great for creating the strong gluten networks needed in bread, soft wheats like White Sonora produce a more tender structure. That’s why these brownies turn out irresistibly soft and fudgy, with just the right amount of chew to balance their spiced and chocolatey richness.
Why Gingerbread is a Christmas Classic Gingerbread’s combination of ginger, cinnamon, cloves, and molasses is the flavor of the season. These warm spices are comforting and nostalgic, making them a must-have in holiday baking. When paired with chocolate, as in this recipe, gingerbread gets a decadent twist that feels both festive and indulgent.
The Recipe This Gingerbread Brownies recipe is adapted from Broken Oven Baking. Here’s how to make them with a heritage grain twist:
Instructions:
-
Preheat oven to 350°F (177°C). Lightly grease and line an 8-inch square pan with parchment paper, leaving some overhang for easy removal.
-
Make the Gingerbread Cookie Dough: In a large bowl, cream together the butter and brown sugar with a hand mixer until light and fluffy (1-2 minutes). Mix in the molasses and egg yolk until smooth. In a separate bowl, whisk together the White Sonora wheat flour, ginger, cinnamon, cloves, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Set aside.
-
Make the Brownie Batter: In a medium microwave-safe bowl, melt the butter and chocolate chips in 20-second intervals, stirring in between, until smooth. Let it cool slightly. In a large bowl, whisk together the egg, egg white, and brown sugar for about 1 minute. Carefully mix in the cooled chocolate mixture. Stir in the oil, White Sonora wheat flour, cocoa powder, and salt until no streaks of flour remain.
-
Assemble the Brownies: Spread a thin layer of brownie batter on the bottom of the prepared pan. Drop spoonfuls of the gingerbread cookie dough over the brownie batter, gently flattening each piece. Repeat with the remaining batter and dough, creating layers.
-
Bake: Bake for 25-35 minutes, or until the center is just slightly jiggly and a toothpick inserted comes out with a few moist crumbs. Let the brownies cool in the pan until firm enough to lift out using the parchment paper. Transfer to a wire rack to finish cooling completely.
-
Slice and Enjoy: Cut into 9 or 16 equal squares using a warm knife for clean edges. Serve and enjoy the festive flavors of gingerbread and chocolate!
Baking Notes
-
White Sonora wheat’s mild sweetness and soft texture make it a perfect substitute for all-purpose flour in cookies and brownies.
-
For extra holiday flair, drizzle the cooled brownies with white chocolate or sprinkle with powdered sugar.
Enjoy the Holidays with Heritage Grains Baking with White Sonora wheat not only creates delicious treats but also connects you to a rich tradition of sustainable and flavorful grain farming. It’s a small way to bring something truly special to your holiday table.
Stay tuned for more festive treats as we continue our 12 Days of Christmas Treats series. Merry baking!