Gingerbread Brownies with Molasses Buttercream

Makes 16 brownies INGREDIENTS:
Brownies:
  • 1 box Enjoy Life Foods Brownie Mix
  • 1 1/2 t. ground ginger
  • 1 t. ground cinnamon
  • 1/4 t. ground nutmeg
  • 1/8 t. ground cloves
  • 1/2 C. cold water
  • 3 T. molasses (not blackstrap)
  • 2 T. neutral-flavored oil
Frosting:
  • 1/2 C. dairy-free buttery spread
  • 2 T. molasses
  • 2 C. confectioners’ sugar, sifted, plus more as needed
  • Pinch salt
For the topping: DIRECTIONS:
  1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper.
  2. In a medium bowl, whisk the Brownie Mix, ginger, cinnamon and cloves to combine. Add the water, molasses, and oil, mixing briskly until lump-free.
  3. Pour the mixture into the prepared pan, spreading evenly.
  4. Bake for 32-36 minutes. Cool completely in the pan.
  5. After the brownies are cool, make the frosting. Using a stand mixer, beat the buttery spread on high speed until light and fluffy. Add the molasses and beat until mixed.
  6. Add the confectioners’ sugar and the salt to the mixture. Beat on medium speed to combine. Scrape down the sides of the bowl with a rubber spatula, then turn the mixer to high speed for an additional 1-2 minutes, until light and fluffy, adding additional confectioners’ sugar if needed.
  7. Spread the frosting onto the cooled brownies. Sprinkle with the Mini Chips and candied ginger.
  8. Serve, storing leftovers in an airtight container at in the refrigerator for up to 2 days, or in the freezer for up to 3 months.

Send this to a friend