Gingerbread Brownies with Brown Butter Frosting

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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

Ingredients

• 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
• FOR THE FROSTING
• 1/2 cup brown butter
• 2 cups icing sugar (powdered sugar)
• 1 tsp vanilla extract
• 2-3 tbsp milk (approximately)

Directions

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.
6. BROWN BUTTER FROSTING
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.

For over 175 more tried and tested cookie recipes be sure to browse our 

Pinterest Cookie Board 

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

Ingredients

• 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
• FOR THE FROSTING
• 1/2 cup brown butter
• 2 cups icing sugar (powdered sugar)
• 1 tsp vanilla extract
• 2-3 tbsp milk (approximately)

Directions

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.
6. BROWN BUTTER FROSTING
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.

reade more... Résuméabuiyad

Peach Gingerbread Upside Down Cake

Peach Gingerbread Upside Down Cake

A reader actually put me on to the flavor combination of ginger and peach. Her suggestion helped to create what has become a much loved dessert at our house, Ginger Snap Peach Crumble.

Spouse loves her gingerbread, so with some wonderfully ripe and juicy Ontario peaches on hand, I decided to again combine the two flavors in this moist and delicious upside down cake. It was utterly delicious. I had the first piece warm from the oven with a dollop of vanilla whipped cream and I can tell ya, it was a slice of comfort food heaven. Make it while summer peaches are at their best but truthfully, this is so good, I know I'll probably even try it with good quality canned peaches during the winter months.

Peach Gingerbread Upside Down Cake

Grease a 10 inch round cake pan or a 9x13 rectangular baking pan. Mix together:

• 1/3 cup melted butter
• 1/2 cup brown sugar

Spread evenly in the bottom of the pan.

Cover the entire bottom of the pan with thick-cut peach slices, peeled or unpeeled.

• About 4 or 5 large peaches

Dissolve together:

• 1 1/4 teaspoons baking soda
• 2/3 cup boiling water

Set aside.

Sift together:

• 1 2/3  cups flour
• 1 1/4 tsp baking powder
• pinch salt
• 3 tsp powdered ginger

Cream together until light and fluffy:

• 1/2 cup butter
• 2/3 cup molasses
• 1/2 cup brown sugar

Beat in:

• 1 large egg

Add all at once, the dry ingredients, the baking soda and water mixture, along with:

• 2 tbsp freshly grated ginger root

Mix for an additional minute until smooth then pour over the peaches in the prepared pan. Bake in a 350 degree F oven for about 40-50 minutes or until a wooden toothpick inserted in the center comes out clean. Serve warm with vanilla whipped cream.

Vanilla Whipped Cream

• 2 cups whipping cream
• 4 tbsp powdered sugar (icing sugar)
• 2 tsp pure vanilla extract

Whip together to firm peaks.

Peach Gingerbread Upside Down Cake

A reader actually put me on to the flavor combination of ginger and peach. Her suggestion helped to create what has become a much loved dessert at our house, Ginger Snap Peach Crumble.

Spouse loves her gingerbread, so with some wonderfully ripe and juicy Ontario peaches on hand, I decided to again combine the two flavors in this moist and delicious upside down cake. It was utterly delicious. I had the first piece warm from the oven with a dollop of vanilla whipped cream and I can tell ya, it was a slice of comfort food heaven. Make it while summer peaches are at their best but truthfully, this is so good, I know I'll probably even try it with good quality canned peaches during the winter months.

Peach Gingerbread Upside Down Cake

Grease a 10 inch round cake pan or a 9x13 rectangular baking pan. Mix together:

• 1/3 cup melted butter
• 1/2 cup brown sugar

Spread evenly in the bottom of the pan.

Cover the entire bottom of the pan with thick-cut peach slices, peeled or unpeeled.

• About 4 or 5 large peaches

Dissolve together:

• 1 1/4 teaspoons baking soda
• 2/3 cup boiling water

Set aside.

Sift together:

• 1 2/3  cups flour
• 1 1/4 tsp baking powder
• pinch salt
• 3 tsp powdered ginger

Cream together until light and fluffy:

• 1/2 cup butter
• 2/3 cup molasses
• 1/2 cup brown sugar

Beat in:

• 1 large egg

Add all at once, the dry ingredients, the baking soda and water mixture, along with:

• 2 tbsp freshly grated ginger root

Mix for an additional minute until smooth then pour over the peaches in the prepared pan. Bake in a 350 degree F oven for about 40-50 minutes or until a wooden toothpick inserted in the center comes out clean. Serve warm with vanilla whipped cream.

Vanilla Whipped Cream

• 2 cups whipping cream
• 4 tbsp powdered sugar (icing sugar)
• 2 tsp pure vanilla extract

Whip together to firm peaks.

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Triple Ginger Gingerbread Cake

Triple Ginger Gingerbread Cake

Since we first published this triple ginger version of gingerbread cake almost 5 years ago, it has become our standard recipe and is one we regularly enjoy at the Holidays. Warm gingerbread cake on Christmas Eve with warm custard or a rum or caramel sauce is just heavenly.

Originally published February 22, 2008

I made this as a treat for Spouse. Gingerbread is her favorite cake and with 3 different kinds of ginger in the recipe, this one is particularly nice. Like most gingerbread recipes this one is even better the day after it is baked but considering how delicious it is warm out of the oven, that experience may be limited to only the most disciplined. ;)

• Dissolve 2 teaspoons baking soda in 1 cup boiling water and set aside.

Sift together:

• 2 ½ cups flour
• 2 tsp baking powder
• ¼ tsp salt
• 4 tsp powdered ginger

Cream together until light and fluffy:

• ½ cup butter
• 1 cup molasses
• ¾ cup brown sugar

Add all at once, dry ingredients, baking soda and water mixture along with

• ¼ cup finely chopped candied ginger
• 2 tbsp freshly grated ginger root

Mix until the dry ingredients are just incorporated then beat in:

• 2 beaten eggs

Mix for an additional minute until smooth then pour into a 10 inch springform pan that has been greased, lined with parchment paper on the bottom and floured. A 9x13 baking pan can also be used. Bake in a 350 degree F oven for about 40 minutes or until a wooden toothpick inserted in the center comes out clean.

Triple Ginger Gingerbread Cake

Since we first published this triple ginger version of gingerbread cake almost 5 years ago, it has become our standard recipe and is one we regularly enjoy at the Holidays. Warm gingerbread cake on Christmas Eve with warm custard or a rum or caramel sauce is just heavenly.

Originally published February 22, 2008

I made this as a treat for Spouse. Gingerbread is her favorite cake and with 3 different kinds of ginger in the recipe, this one is particularly nice. Like most gingerbread recipes this one is even better the day after it is baked but considering how delicious it is warm out of the oven, that experience may be limited to only the most disciplined. ;)

• Dissolve 2 teaspoons baking soda in 1 cup boiling water and set aside.

Sift together:

• 2 ½ cups flour
• 2 tsp baking powder
• ¼ tsp salt
• 4 tsp powdered ginger

Cream together until light and fluffy:

• ½ cup butter
• 1 cup molasses
• ¾ cup brown sugar

Add all at once, dry ingredients, baking soda and water mixture along with

• ¼ cup finely chopped candied ginger
• 2 tbsp freshly grated ginger root

Mix until the dry ingredients are just incorporated then beat in:

• 2 beaten eggs

Mix for an additional minute until smooth then pour into a 10 inch springform pan that has been greased, lined with parchment paper on the bottom and floured. A 9x13 baking pan can also be used. Bake in a 350 degree F oven for about 40 minutes or until a wooden toothpick inserted in the center comes out clean.

reade more... Résuméabuiyad

Christmas Gingerbread Cookies and How to Decorate Them

Decorated Christmas Gingerbread Cookies

Originally published on December 19, 2007.

One of the Christmas activities our kids always look forward to every year (they've been hounding us for a week already) is making their gingerbread cookies. They try to make each one differently than the others and earmark one or two to be received by a particular friend. We all spent the evening yesterday decorating s few dozen of these and stretching our creative design muscles. A few disposable piping bags, an assortment of colored sugars, candies and silver dragees all helped in creating the designs. There are no bad designs, just 'experiments' so we just leave the kids to their own devices even when minor disasters occur, like when a few hundred or so little silver dragees go hurtling across the floor. Right Olivia? ;)

That's what memories are made of, so if you haven't already, make the time to make some cookies and some memories with your own little ones. Enjoy and Merry Christmas!

1/2 cup sugar
1/2 cup butter
1/2 cup dark molasses
1/4 cup cold water
2 1/2 cups flour
3/4 tsp salt
1/2 tsp baking soda
2-4 tsp powdered ginger
1/2 tsp cloves
1/2 tsp allspice

Cream butter and sugar. Blend in molasses and water.
Sift together remaining ingredients and blend together until dough forms.
Chill 2 to 3 hours.

Roll out to a thickness of about a quarter inch and cut out with cookie cutters. Bake at 350 degrees F for 12-15 minutes. Cool completely and decorate as you like using royal icing to attach candy, raisins, nuts...whatever you like. Allow the decorated cookies to dry uncovered for several hours or overnight for the royal icing to harden.

Royal Icing

1 cup icing sugar
¼ tsp cream of tarter
1 large egg white

Combine all and beat until fluffy and stiff peaks form. You may need to add another tablespoon or two of icing sugar if the icing is too loose. Add a couple of drops of water at a time if the icing is too stiff. All of this depends on the size of your egg so the icing sugar measurement is just a guide and will vary slightly.

Decorated Christmas Gingerbread Cookies

Originally published on December 19, 2007.

One of the Christmas activities our kids always look forward to every year (they've been hounding us for a week already) is making their gingerbread cookies. They try to make each one differently than the others and earmark one or two to be received by a particular friend. We all spent the evening yesterday decorating s few dozen of these and stretching our creative design muscles. A few disposable piping bags, an assortment of colored sugars, candies and silver dragees all helped in creating the designs. There are no bad designs, just 'experiments' so we just leave the kids to their own devices even when minor disasters occur, like when a few hundred or so little silver dragees go hurtling across the floor. Right Olivia? ;)

That's what memories are made of, so if you haven't already, make the time to make some cookies and some memories with your own little ones. Enjoy and Merry Christmas!

1/2 cup sugar
1/2 cup butter
1/2 cup dark molasses
1/4 cup cold water
2 1/2 cups flour
3/4 tsp salt
1/2 tsp baking soda
2-4 tsp powdered ginger
1/2 tsp cloves
1/2 tsp allspice

Cream butter and sugar. Blend in molasses and water.
Sift together remaining ingredients and blend together until dough forms.
Chill 2 to 3 hours.

Roll out to a thickness of about a quarter inch and cut out with cookie cutters. Bake at 350 degrees F for 12-15 minutes. Cool completely and decorate as you like using royal icing to attach candy, raisins, nuts...whatever you like. Allow the decorated cookies to dry uncovered for several hours or overnight for the royal icing to harden.

Royal Icing

1 cup icing sugar
¼ tsp cream of tarter
1 large egg white

Combine all and beat until fluffy and stiff peaks form. You may need to add another tablespoon or two of icing sugar if the icing is too loose. Add a couple of drops of water at a time if the icing is too stiff. All of this depends on the size of your egg so the icing sugar measurement is just a guide and will vary slightly.

reade more... Résuméabuiyad

Gingerbread Blondies with Molasses Buttercream Frosting

Gingerbread Blondies with Molasses Buttercream Frosting

Here's another cookie bar idea that I've had for a while, especially because Spouse loves her gingerbread. This is a particularly intense version of gingerbread using powdered ginger, fresh grated ginger and chopped candied ginger. Spouse loves the spicy warmth of all that ginger but if you prefer yours a little tamer on the ginger flavor, just cut back on any of these ginger elements by using half the amounts in the recipe but if you are a real ginger lover, this is going to be right up your alley. The molasses buttercream is a delicious compliment to the moist, chewy cookie bars but you can leave out the molasses and add some chopped candied ginger if you are not a fan of molasses.

Gingerbread Blondies with Molasses Buttercream Frosting

Recipe by Barry C. Parsons

Gingerbread Blondies with Molasses Buttercream Frosting - soft, chewy, sweet blondies with plenty of ginger warmth and a rich, complimentary molasses buttercream frosting.

Prep time: Approximately 20 minutes
Cook time: Approximately 40 minutes
Total time: Approximately 1 hour
Yield: About 2 dozen gingerbread blondies
Ingredients

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 tbsp powdered ginger
• 3/4 cup butter
• 2 cups brown sugar
• 2 eggs
• 3 tsp vanilla extract
• 1 tbsp finely grated fresh ginger root
• 1/3 cup finely chopped candied ginger root (optional)

Cooking Directions

1. Sift together flour, baking powder, salt, powdered ginger, baking soda. Set aside
2. Melt butter over low heat and stir in the brown sugar, then the eggs and vanilla.
3. Stir in the finely grated fresh ginger.
4. Stir until the sugar is dissolved. Pinch the mixture between your fingers to make sure that you cannot feel any sugar granules.
5. Gradually mix in dry ingredients.
6. Fold in the chopped candied ginger root,
7. Spread the batter into a greased or parchment lined 9x9 baking pan.
8. Bake for about 35-40 minutes at 350 degrees F (325 F for glass bakeware) or until a wooden toothpick inserted into the center comes out clean. Cool completely before frosting.

To make the Molasses Buttercream Frosting:

• 2 cups icing sugar (powdered sugar)
• 1/4 cup butter
• 3 tbsp molasses
• 1-3 tbsp milk

Beat the first 3 ingredients together until crumbly. Add only enough milk to bring the frosting together to a very thick but still spread able consistency. Spread evenly on the cooled base, then cut into squares or bars.

Gingerbread Blondies with Molasses Buttercream Frosting

Here's another cookie bar idea that I've had for a while, especially because Spouse loves her gingerbread. This is a particularly intense version of gingerbread using powdered ginger, fresh grated ginger and chopped candied ginger. Spouse loves the spicy warmth of all that ginger but if you prefer yours a little tamer on the ginger flavor, just cut back on any of these ginger elements by using half the amounts in the recipe but if you are a real ginger lover, this is going to be right up your alley. The molasses buttercream is a delicious compliment to the moist, chewy cookie bars but you can leave out the molasses and add some chopped candied ginger if you are not a fan of molasses.

Gingerbread Blondies with Molasses Buttercream Frosting

Recipe by Barry C. Parsons

Gingerbread Blondies with Molasses Buttercream Frosting - soft, chewy, sweet blondies with plenty of ginger warmth and a rich, complimentary molasses buttercream frosting.

Prep time: Approximately 20 minutes
Cook time: Approximately 40 minutes
Total time: Approximately 1 hour
Yield: About 2 dozen gingerbread blondies
Ingredients

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 tbsp powdered ginger
• 3/4 cup butter
• 2 cups brown sugar
• 2 eggs
• 3 tsp vanilla extract
• 1 tbsp finely grated fresh ginger root
• 1/3 cup finely chopped candied ginger root (optional)

Cooking Directions

1. Sift together flour, baking powder, salt, powdered ginger, baking soda. Set aside
2. Melt butter over low heat and stir in the brown sugar, then the eggs and vanilla.
3. Stir in the finely grated fresh ginger.
4. Stir until the sugar is dissolved. Pinch the mixture between your fingers to make sure that you cannot feel any sugar granules.
5. Gradually mix in dry ingredients.
6. Fold in the chopped candied ginger root,
7. Spread the batter into a greased or parchment lined 9x9 baking pan.
8. Bake for about 35-40 minutes at 350 degrees F (325 F for glass bakeware) or until a wooden toothpick inserted into the center comes out clean. Cool completely before frosting.

To make the Molasses Buttercream Frosting:

• 2 cups icing sugar (powdered sugar)
• 1/4 cup butter
• 3 tbsp molasses
• 1-3 tbsp milk

Beat the first 3 ingredients together until crumbly. Add only enough milk to bring the frosting together to a very thick but still spread able consistency. Spread evenly on the cooled base, then cut into squares or bars.

reade more... Résuméabuiyad