Gingerbread Brownies
This holiday mash-up delivers a decadent vegan brownie with good fudgy texture and laced gingerbread spices for an irresistible festive treat.
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Cooking time25 min![]()
Prep time20 min![]()
Servings16
Ingredients
Brownies:
- 1/4 cup (60 mL) cooled brewed coffee
- 2 tablespoons (30 mL) ground flaxseeds (flaxseed meal)
- 2 teaspoons (10 mL) vanilla extract
- 1 1/4 cups (310 mL) Robin Hood® Original all-purpose flour
- 4 teaspoons (20 mL) gingerbread spice blend
- 1 teaspoon (5 mL) baking powder
- 1/2 teaspoon (2 mL) salt
- 1/3 cup (75 mL) Becel® Unsalted Plant-Based Sticks
- 1/2 cup (125 mL) granulated sugar
- 1/3 cup (75 mL) unsweetened cocoa powder
- 1/4 cup (60 mL) dark (cooking) molasses
- 1 cup (250 mL) nondairy vegan chocolate chips, divided
Frosting:
- 1/4 cup (60 mL) Becel® Unsalted Plant-Based Sticks
- 1 cup (250 mL) icing sugar, sifted
- 1 teaspoon (5 mL) vanilla extract
- pinch of salt
- 2 tablespoons (30 mL) nondairy almond milk
- 2 tablespoons (30 mL) holiday sprinkles
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Brownies: Preheat oven to 350°F (180°C). Grease 8-inch (20 cm) square baking pan and line with parchment paper so it overhangs edges.
- In small bowl, stir together coffee, ground flax seeds and vanilla; let stand for 10 minutes.
- Meanwhile, in another small bowl, whisk together flour, gingerbread spice blend, baking powder and salt.
- To medium saucepan set over medium-low heat, add Becel. Stir until melted. Add sugar, cocoa powder and molasses; stir until smooth and blended. Remove from heat and add 1/2 cup (125 mL) chocolate chips; stir until melted and smooth.
- Stir in flax mixture until blended. Stir in flour mixture just until incorporated. Scrape batter into prepared pan and smooth top. Sprinkle with remaining chocolate chips.
- Bake for 20 to 25 minutes or until only a few moist crumbs stick to toothpick when inserted into centre of brownie and top is no longer shiny. Let cool completely in pan on wire rack.
- Frosting: In medium bowl, using handheld electric mixer, beat together Becel, icing sugar, vanilla and salt on low speed until combined. Beat in almond milk until smooth. Increase speed to high; beat for 1 to 2 minutes or until frosting is light and fluffy.
- Remove brownies from pan and peel off parchment paper. Spread with frosting and garnish with sprinkles. Cut into 16 squares.
Tip: Bake brownies in baking sheet lined with parchment paper. Let cool. Use holiday-themed cookie cutters — such as gingerbread people, pine trees or stars — and cut out shapes. Frost and decorate as desired for extra-festive brownies.
