Gingerbread Brownies with Brown Butter Frosting

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Gingerbread Brownies with Brown Butter Frosting
Gingerbread Brownies with Brown Butter Frosting
Spouse and the kids love the flavor of gingerbread and so do I but I am also very fond of the flavors 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 favorite cookies is Chocolate Dipped Gingerbread Biscotti too.

With that flavor combination in mind, I decided to add a ginger element to my favorite brownies and for a really decadent twist, to add a buttercream frosting on top using some lightly caramel flavored 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 flavor combination all on its own.

Gingerbread Brownies with Brown Butter Frosting

Recipe by Barry C. Parsons
The Best Brownies - soft, moist, triple fudgy brownies with added chocolate chips and an easy chocolate ganache glaze.

Prep time: Approximately 20 minutes
Cook time: Approximately 30 minutes
Total time: About an hour
Yield: 25 brownies

  • 3/4 cup all purpose flour
  • 2 tbsp cocoa
  • 1/4 tsp salt
  • 2 tbsp powdered ginger
  • 5 squares (ounces) unsweetened 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)
  1. Sift together flour, cocoa, powdered ginger and salt.
  2. Melt together butter and unsweetened chocolate over low heat. Remove from heat and cool to lukewarm.
  3. Add eggs,vanilla and sugars. Stir very well until sugars are dissolved.
  4. Gently fold in dry ingredients and the chopped candied ginger.
  5. 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.
  7. To brown butter just melt it in a small saucepan over medium heat and watch it carefully until the color turns light golden brown.
  8. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind.
  9. Allow the brown butter to cool to room temperature and solidify.
  10. 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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