Рецепт Gingerbread Brownies with Brown Butter Frosting

by Barry C. Parsons

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

Sift together flour, cocoa, powdered ginger and salt.

Melt together butter and unsweetened chocolate over low heat. Remove from heat and cool to lukewarm.

Add eggs,vanilla and sugars. Stir very well until sugars are dissolved.

Gently fold in dry ingredients and the chopped candied ginger.

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.

BROWN BUTTER FROSTING

To brown butter just melt it in a small saucepan over medium heat and watch it carefully until the color turns light golden brown.

Pour it off immediately into a heat proof measuring cup, leaving the sediment behind.

Allow the brown butter to cool to room temperature and solidify.

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.