GINGERBREAD BROWNIES
Chewy gingerbread brownie recipe
Provided by Kate @ I Heart Eating
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Grease a 9x9-inch metal baking dish; set aside.
- In a large saucepan, melt butter and chocoalte together over low heat, stirring frequently.
- Remove from heat, and whisk in molasses and sugars.
- Whisk in eggs until combined.
- Add flour, salt, cinnamon, and ginger; whisk until just incorporated.
- Pour into prepared pan.
- Bake for 20-30 minutes, or until a wooden toothpick inserted in the center comes out with just a few fudgy crumbs.
- Let cool in pan, and serve dusted with powdered sugar, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 219 kcal, Carbohydrate 38 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 37 mg, Sodium 146 mg, Sugar 29 g
GINGERBREAD BROWNIE CUTOUTS
The ease of brownies combines with the tradition of gingerbread cutouts in this festive, kid-friendly brownie recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. In large bowl, mix brownie mix, water, oil, eggs, ginger and cinnamon until well blended. Spread in pan.
- Bake 20 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely, about 1 hour. Freeze in pan 30 minutes.
- Using foil to lift, remove brownies from pan, and peel foil away. Cut out 8 gingerbread men using 3-inch gingerbread man cookie cutter. Gently push brownie out of cutter each time. Set aside end pieces for snacking. If cutter gets sticky, wipe clean with damp paper towel before cutting again.
- Decorate each gingerbread man with cookie icing; place candies for buttons. Let stand about 30 minutes or until icing is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 280, Carbohydrate 42 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 29 g, TransFat 0 g
GINGERBREAD CUTOUT COOKIES
Our two boys linger around the kitchen when these homemade gingerbread cookies are baking. I make this gingerbread cookie recipe throughout the year using a variety of cookie cutters. —Christy Thelan, Kellogg, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.
Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERBREAD CHRISTMAS BROWNIES
These Gingerbread Christmas Brownies take just minutes to put together! Add a seasonal spin to classic fudgy brownies with an easy semi-from-scratch recipe for Christmas Tree Brownies made with gingerbread spice and decorated with lots of sprinkles.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 37m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F and line the bottom and sides of a 9-inch square baking pan with parchment, leaving an overhang on all sides to easily lift the brownies out of the pan. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine Brownie Mix, spices, orange zest, eggs, melted butter, and water. Beat on medium speed until just combined. Scrape down the sides of the bowl as needed. Spread batter evenly in prepared pan.
- Bake for about 32-35 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean.
- Allow the brownies to cool completely in the pan set on a wire rack. Once cool, lift them out of the pan using the overhang on the sides and cut into 10 triangles (trees) like shown in the picture above.
- Transfer the Christmas trees to a parchment lined baking sheet.
- In a small bowl, combine Confectioners' sugar and 2 tsp water or rum. Add a little bit more water if needed. The glaze should be thick.
- Transfer the glaze into a piping bag (or ziplock bag) and starting at the top of the tree, gently squeeze the glaze out of the bag moving in a zigzag pattern as you go down the tree. Immediately add your favorite sprinkles after piping the zigzags. (The glaze will dry quickly!)
- Store in an airtight container at room temperature or in the refrigerator for 3-4 days.
Nutrition Facts : ServingSize 1 Serving
CLASSIC GINGERBREAD CUTOUTS
These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!
Provided by BRANDI9
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
- Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 29.8 g, Cholesterol 17.1 mg, Fat 3 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.8 mg, Sugar 17.8 g
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- Bake 20 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely, about 1 hour. Freeze in pan 30 minutes.
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- Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. In large bowl, mix brownie mixes, water, oil, eggs, ginger and cinnamon until well blended. Spread in pan.
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