Gingerbread Brownies
These festive vegan gingerbread brownies are the perfect fudgy treat for the holidays. Combining rich dark chocolate with warming molasses and aromatic spices like ginger and cloves, they are finished with a sophisticated espresso glaze that enhances every chocolatey note.
Instructions
- 1
Preheat oven to 350F. Mix flaxseed meal (2 tbsp) with warm water (0.25 cup) and let thicken for 15 minutes.
- 2
Set up a double boiler. Melt dark chocolate (3 oz) with plant butter (0.5 cup) until smooth. Cool slightly.
- 3
Chop the remaining dark chocolate (3 oz) into chunks and set aside.
- 4
Whisk all purpose flour (1 cup), baking powder (1 tsp), sea salt (0.5 tsp), cocoa powder (6 tbsp), ground ginger (2 tsp), ground cinnamon (2 tsp), ground nutmeg (0.5 tsp), and ground cloves (0.5 tsp) in a bowl.
- 5
Whisk plant based milk (0.25 cup), brown sugar (0.75 cup), molasses (0.25 cup), vanilla extract (2 tsp), and the flax egg into the melted chocolate mixture.
- 6
Stir the dry flour mixture into the wet ingredients. Fold in the chocolate chunks. Pour into a lined 8x8 inch pan and smooth.
- 7
Bake for 25 minutes until a toothpick has moist crumbs. Cool completely.
- 8
Dissolve espresso powder (2 tsp) in water (2 tbsp) and vanilla extract (1 tsp). Whisk in plant butter (1 tbsp) and powdered sugar (0.75 cup) until smooth.
- 9
Pour glaze over cooled brownies. Refrigerate until set, then slice into 16 squares.
Nutrition Facts
Per portion