Gingerbread Brownies! (Gluten-Free)

We originally set out to make gingerbread cookies, well gingerbread men to be exact. And we fell upon Jody Vassallo's recipe for Gluten-free Gingerbread on JamieOliver.com. We originally thought this was a recipe for cookies but were pleasantly surprised of the result! It ended up being a ridiculously delicious chewy gingerbread brownie type thing! And it's "almost grain free," there is a little bit of flour to bind everything together, but all in all a very healthy gingerbread holiday treat!

There's apparently this new food trend I was reading about called the "crownie???" which is a cookie/brownie that involves almonds and is gluten-free. Well I guess this is just like that!

Everything is in grams, we used a scale but you can easily convert to cups :)

100g butter 

100g brown sugar (we used dark)

150g honey

100g molasses

2 tsp finely grated fresh ginger

2 tsp ground ginger

1 tsp cinnamon

1/4 tsp cloves

2 tablespoons water

1 tsp baking soda

100g gluten-free flour

1 tsp baking powder

250g almond meal

3 eggs, lightly beaten

Heat butter on low in a sauce pan until melted, stir in brown sugar, honey, molasses, ginger, and spices. Combine dry ingredients, then combine with melted butter/sugar mixture. Once combined you will have a batter like consistency, pour into a parchment lined baking sheet. Bake at 340F for 25-30 minutes. It should be spongy and dense, leave to cool. Cut out shapes and ice with royal icing if desired.

This is just the best thing! In between a cookie and a cake! It's dense and chewy like a brownie but tastes like a spicy gingerbread, which is why we're calling them Gingerbread Brownies. Yum!!
Thanks Jody for the inspiration!