How To Make Chocolate Gingerbread Brownie Bars with Fudgy Icing
It’s always the season for merry making and nothing gets merrier than a full stomach. These Christmas recipes will do the trick for happy smiles and bellies. Nobody goes on diet and no tummy goes hungry during Christmas!
Serves:
Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup semi-sweet chocolate chips
- for the fudgy icing:
- 1/4 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 3-4 tbsp milk
Instructions
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Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
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In a mixing bowl, whisk together the flour, cocoa powder, ground ginger, ground cinnamon, ground cloves, baking powder, and salt.
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In a separate bowl, combine the melted butter, granulated sugar, molasses, vanilla extract, and eggs. Whisk until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
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Pour the batter into the prepared baking pan and spread it evenly.
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Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
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While the bars are cooling, prepare the fudgy icing. In a saucepan, melt the butter over low heat. Stir in the cocoa powder until smooth.
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Remove from heat and gradually add the powdered sugar, vanilla extract, and milk. Stir until the icing is smooth and glossy.
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Pour the warm fudgy icing over the cooled bars, spreading it evenly. Let it set before cutting into bars.
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Serve and enjoy!
Nutrition
- Calories : 420kcal
- Total Fat : 19g
- Saturated Fat : 11g
- Cholesterol : 105mg
- Sodium : 211mg
- Total Carbohydrates : 63g
- Dietary Fiber : 3g
- Sugar : 44g
- Protein : 5g
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