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Description
Rich gingerbread brownies with mocha and a creamy frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee
- 1/2 cup molasses
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 2 tablespoons milk
- 1 teaspoon instant espresso powder
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, ginger, cinnamon, cloves, nutmeg, and salt.
- In a separate bowl, combine granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Beat until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coffee and molasses. Mix until just combined.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let brownies cool completely in the pan before frosting.
- For the frosting, in a large bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, beating until smooth.
- Add milk and instant espresso powder and beat until light and fluffy.
- Spread frosting evenly over cooled brownies. Cut into squares and serve.
Notes
- For a richer mocha flavor, add chocolate chips to the brownie batter.
- Store frosted brownies in the refrigerator.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 40g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg