White Chocolate Spelt Gingerbread Brownies

White Chocolate Spelt Gingerbread Brownies

This delicious new recipe is a special festive treat, white chocolate spelt gingerbread brownies. These gingerbread brownies are an excellent baking gift idea for friends, colleagues or family.  I have made this white chocolate gingerbread recipe using white spelt flour and a little rice flour to make them lighter, but feel free to swap this out for regular wheat flour or gluten-free flour.

This gingerbread brownie will last for about 2 weeks in the fridge or freeze for a few months. This is quite a sweet rich brownie so you don't need a large piece.

Takes = 15 minutes to prep.
Bakes = 25 minutes
Makes = 9 x 13 inch tray about 20-30 pieces


  • White Spelt flour (or your choice) – 315g (about 2 and 1/2 cups)
  • White Rice Flour – 75g (1/2 cup plus 1 tablespoon)
  • Baking soda – 1 and 1/4 teaspoon
  • Ground cinnamon – 2 teaspoons
  • Ground ginger – 1 teaspoon
  • Ground cloves – 1/4 teaspoon
  • Salted butter, room temp. (or use unsalted butter and add 1.5 teaspoon salt) – 225g
  • Light brown sugar – 200g (about 1 cup)
  • White sugar – 115g (1/2 cup)
  • Large egg whole – 2
  • Egg yolk – 1
  • Vanilla extract – 1 1/2 tsp
  • A liquid sweetener like unsulfured molasses (or maple, honey, golden syrup, treacle) – 113g (1/3 cup or 5.3 tablespoons)
  • White chocolate chunks or chips – 200g


  1. Preheat oven to 170˚C fan. Grease a 9 x 13-inch rimmed baking sheet and line it with baking paper.
  2. Whisk together flour, baking soda, salt, and spices.
  3. Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy about 5 mins. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in vanilla and your sugar syrup/ molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate. It will be thick.
  4. Spread batter into prepared pan. Use a moistened spatula to flatten.
  5. Bake until edges are golden, about 25 minutes. Let cool completely in the pan on a wire rack. Cut into 2-inch squares or desired shapes. Store in a container for 1 week. Freeze for a few months.

Sue Maree P Baking Tips

  • Flour –I used a little rice flour to make the brownies lighter. You could swap this out and use just white spelt flour or the flour of your choice.
  • Butter – I prefer this recipe with salted butter. If you prefer to have less salt then use unsalted butter but add 1 teaspoon of salt to balance the flavours.