Name: Gingerbread Brownies
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 16 servings
Ingredients: 2 tbsp flaxseed meal; 0.25 cup warm water; 1 cup all purpose flour; 1 tsp baking powder; 0.5 tsp sea salt; 6 tbsp cocoa powder (unsweetened); 2 tsp ground ginger; 2 tsp ground cinnamon; 0.5 tsp ground nutmeg; 0.5 tsp ground cloves; 6 oz dark chocolate (divided; 70% cacao); 0.5 cup plant butter (cut into pieces); 0.25 cup plant based milk; 0.75 cup brown sugar; 0.25 cup molasses (unsulphured); 2 tsp vanilla extract (pure); 2 tsp espresso powder; 2 tbsp water; 1 tsp vanilla extract; 1 tbsp plant butter (softened); 0.75 cup powdered sugar (organic)

Instructions

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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.