Lightly Frosted Gingerbread Brownies



Any dish using 2 cups of butter has to be good… Right?

I used Land O Lakes butter, very creamy. When melting don’t go too far when the fat and milk separate. You want it to still be creamy. 

Use a high quality Molasses unsulfered. You can add 1/2 more cup of brown sugar if you want. I think dark brown sugar is better in gingerbread. If you have light go ahead and use it. 


If you need to substitute flour for gluten free make sure it’s a baking flour. 
 Ingredients 

  • 1 cup butter melted (not margarine)
  • 1 cups dark brown sugar, packed
  • 2 large eggs
  • 2 tablespoons molasses 
  • 1 Tbsp  vanilla bean Madagascar paste
  • 2 ½ cups) all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons Vietnamese cinnamon 
  • 1 teaspoon baking powder
Frosting

  • 1/2  cup  heavy cream
  • 1/2 cup 2% milk
  • 5 tablespoons all-purpose flour
  • 1 cup softened not 
  • 1/2-3/4 cup  brown sugar,
  • 2 tsp ginger
  • 2 tsp ground cloves
  • 1 Tbsp Vietnamese cinnamon 
  • 1 tsp all spice
  • 2 tsp cardamom 
  • 1 Tbsp vanilla paste Madagascar 

Brownies ~~

Preheat oven to 350°F. 

Line a 9×9-inch baking dish with parchment 

In a stand mixer, combine butter and brown sugar. Mix until blended. 


Add eggs, molasses, and vanilla, mix only until incorporated. 


Add 1 cup flour with baking powder, mix. 

Add rest of flour with spices until just mixed, scraping sides. 

Spread the batter evenly into the prepared pan. Bake for 28 minutes, or until a toothpick is inserted and comes out clean. Know your oven. 

Allow brownies to cool completely before adding the frosting.


While brownies are cooling, whip up frosting. Whipping in stand mixer, butter , sugar and flour first. Once combined and fluffy add milk and spices. 


Spread over brownies




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