The Home Edit's Gingerbread Brownies With Eggnog Frosting
McCormick
Notes
For vegan-friendly brownies, whisk three tablespoons ground flaxseed and nine tablespoons water in a small bowl; let mixture stand for 10 minutes. Whisk again and use in replacement of the eggs. Continue with directions, increasing bake time to 45 to 50 minutes.
Ingredients
- Gingerbread Brownies:
1 package family size fudge brownie mix
3 eggs
1/3 cup vegetable oil
1/4 cup molasses
1 tablespoon water
2 1/2 teaspoons McCormick ground ginger
1 teaspoon McCormick all natural pure vanilla extract
- Eggnog Frosting:
2 cups (about 8 ounces) confectioners' sugar
1/4 teaspoon McCormick ground cinnamon
1/4 teaspoon McCormick ground nutmeg
1/2 cup vegetable shortening, softened
1 teaspoon McCormick all natural pure vanilla extract
4 teaspoons water
Directions
- Preheat oven to 350 degrees. Line an 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray with non-stick cooking spray. Set aside.
- In a large bowl, mix all gingerbread brownie ingredients until thoroughly blended. Pour and spread evenly into prepared pan.
- Bake 40 to 45 minutes, rotating pan halfway through baking. Cool completely in pan on wire rack.
- While the brownies cool, prepare the eggnog frosting by sifting confectioners' sugar and spices into a medium bowl; set aside. In a large bowl with an electric mixer, beat shortening on medium speed until light and fluffy. Add vanilla and mix. Gradually beat in confectioners' sugar mixture, scraping sides and bottom of bowl after each addition. Add water; beat until light and fluffy.
- Carefully remove brownies from pan onto a cutting board. Spread frosting evenly over brownies, decorate with rainbow sprinkles (optional), cut into squares, and serve!
Information
- Category
- Desserts
- Yield
- 16 servings
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Total Time
- 59 minutes, 59 seconds