Bring the warmth of gingerbread and the decadence of brownies together in this irresistible recipe for Gingerbread Brownie Pops. Perfect for the holiday season, these brownies boast a chewy texture, rich chocolate flavor, and cozy spices like cinnamon and ginger. Covered in a luscious chocolate shell, they make for a festive treat that’s perfect for sharing or savoring with a cup of hot cocoa.
Gingerbread Brownie Pops Ingredients
Dark Chocolate: Packed with antioxidants and rich flavor.
Monkfruit Sugar: A low-calorie sweetener that helps keep this recipe lower in sugar.
Ground Ginger & Cinnamon: Provide the warming spice notes of gingerbread, along with anti-inflammatory benefits.
Gluten-Free All-Purpose Flour: Makes this recipe accessible to those with gluten sensitivities.
Eggs: Adds moisture and structure, also rich in protein and essential vitamins.
Grass-fed Butter: Contains omega-3s and beneficial fatty acids.
Maple Syrup: Natural sweetener with trace minerals.
Silicone Gingerbread Mold: This is the mold I use. It comes in a pack with other shapes and I use them all!
Popsicle Sticks: Here are the popsicle sticks I use.
Tips For Perfect Gingerbrea Brownie Pops
Don’t Overmix: Stir the flour in just until combined to avoid dense brownies.
Monitor Baking Time: Start checking for doneness at 20 minutes by inserting a toothpick—it should come out with a few moist crumbs, not wet batter.
Use High-Quality Chocolate: For the richest flavor, choose high-quality dark chocolate with at least 70% cocoa.
Prep the Mold Well: Make sure your silicone mold is well-greased to prevent sticking.
Use room temperature eggs for fluffier brownie batter.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute gluten-free flour with regular all-purpose flour in a 1:1 ratio if you’re not avoiding gluten.
What if I don’t have monkfruit sugar?
You can replace monkfruit sugar with coconut sugar, brown sugar, or granulated sugar for similar results.
How should I store these brownies?
Store them in an airtight container in the refrigerator for up to 5 days or freeze them for up to 1 month.
Can I make this recipe dairy-free?
Yes! Use dairy-free butter and chocolate to make this recipe suitable for a dairy-free diet.
Other Christmas Recipes To Make:
Enjoy these adorable and festive Gingerbread Brownie Pops for a fun holiday treat that’s sure to delight guests of all ages! Tag me on Instagram at @healthyholme to show off your festive creation, and don’t forget to share it with your friends and family!
Gingerbread Brownie Pops
Ingredients
- 1/4 cup grass-fed butter
- 1/2 cup dark chocolate
- 1/3 cup maple syrup
- 2/3 cup monkfruit sugar
- 2 large eggs room temperature
- 3/4 cup gluten-free all purpose flour
- 3/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1 cup dark chocolate melted
Instructions
- Preheat your oven to 350°F. Lightly grease a silicone mold or baking pan.
- In a small saucepan or microwave-safe bowl, melt the butter and chocolate together until smooth. Set aside to cool slightly.
- In a large mixing bowl, whisk the monkfruit sugar and eggs until combined. Add the maple syrup and the melted butter-chocolate mixture, stirring until smooth.
- Mix in the ground cinnamon, ground ginger, and gluten-free all-purpose flour. Stir just until combined, being careful to not over mix.
- Pour the batter into the prepared mold or pan, filling up the gingerbread halfway. Bake for 18-20, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely before removing them from the mold or pan.
- Wash and dry the mold. Cover the bottom of the mold with melted dark chocolate. Place a brownie into each mold cavity and freeze for 10 minutes to set.
- Carefully remove the brownies from the mold and insert a popsicle stick into each one.
- Your Gingerbread Brownies are ready to be served! Enjoy them as is or decorate with white chocolate.
