Gingerbread Brownies with Brown Butter Frosting. Soft, moist, brownies with a burst of warm ginger flavour topped with decadent brown butter frosting.
Spouse and the kids love the flavour of gingerbread and so do I but I am also very fond of the flavours of chocolate and ginger together. I’ve been known to top gingerbread cake with chocolate whipped cream or even dip gingersnaps into chocolate. One of my favourite cookies is Chocolate Dipped Gingerbread Biscotti too.
With that flavour combination in mind, I decided to add a ginger element to my favourite brownies and for a really decadent twist, to add a buttercream frosting on top using some lightly caramel flavoured brown butter; boy did that ever turn out deliciously well. If you don’t like the idea of adding spice to this recipe just omit those ingredients and try the recipe with this frosting because that would be a phenomenal flavour combination all on its own.
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- 3/4 cup all purpose flour
- 2 tbsp cocoa
- 1/4 tsp salt
- 2 tbsp powdered ginger
- 5 squares ouncesunsweetened chocolate
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup butter
- 1/3 cup finely chopped candied ginger
- 1/2 cup brown butter
- 2 cups icing sugar powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk approximately
Sift together flour, cocoa, powdered ginger and salt.
Melt together butter and unsweetened chocolate over low heat. Remove from heat and cool to lukewarm.
Add eggs,vanilla and sugars. Stir very well until sugars are dissolved.
Gently fold in dry ingredients and the chopped candied ginger.
Pour batter into a 9 inch square baking pan that has been greased and lined with parchment paper. Bake for about a half hour at 350 degrees F or until the surface of the center of the brownies appears dry and firm. Toothpick test will not work for this recipe but it will tell you if the middle is still liquid. Do not over bake these brownies or they will be dry rather than moist and chewy.
To brown butter just melt it in a small saucepan over medium heat and watch it carefully until the color turns light golden brown.
Pour it off immediately into a heat proof measuring cup, leaving the sediment behind.
Allow the brown butter to cool to room temperature and solidify.
Beat all ingredients together until smooth, fluffy, and a spreadable consistency. Use a couple of tablespoons of milk to begin and add more if need be or of it becomes too thin, just add a couple more tablespoons of icing sugar at a time to get to the proper consistency.
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