I’ve been craving the taste of gingerbread ever since the weather has gotten colder. I’m not a huge gingerbread cookie fan, but if you combine it with chocolate, such as a gingerbread hot chocolate, then I’m in love.
If you like my regular brownie recipes, then you will love this xmas twist on it. I combined the flavours of gingerbread into the brownies. My oldest daughter didn’t enjoy these, which I thought would leave more for me, but between my husband and youngest daughter there was some serious competition. I even received a “love” text from my husband asking me to make more.
MAKES 16 brownies.
– 3 tablespoons water
– 2 tablespoons ground flax seed
– 1/2 teaspoon sea salt
– 1/2 teaspoon baking powder
– 1/2 cup maple syrup
– 1/4 cup molasses
– 1/4 cup organic coconut sugar
– 3 tablespoons tapioca starch
– 1 teaspoon vanilla extract
– 1/2 teaspoon grated ginger
– 1 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/2 cup cocoa powder
– 1 cup roasted almond butter
– 1/4 cup non-dairy mini chocolate chips
Icing: 1/3 cup non-dairy mini chocolate chips
1. Preheat the oven to 350F. Line an 8 x 8 pan with parchment paper.
2. Combine the flax and water into a large bowl and let sit for 5 minutes.
3. Add the remaining ingredients, except for the chocolate chips used for the icing.
4. Add the mixture into the baking pan. Using wet hands, spread out the mixture evenly (the layer will be thin, but don’t worry).
5. Bake for approx. 23-26 minutes, until the edges are set. Do not overbake. Check a couple of minutes beforehand just in case it is ready.
6. After you pull out the brownies, sprinkle the top with the mini chocolate chips. Let the chocolate chips sit for about 1 minute to become soft, and then smooth out over all of the brownies. It will create a chocolate layer on top. I used an angled icing spatula to make it easier to spread.