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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
recipe image Gingerbread Brownies

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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. 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.
  2. In small bowl, stir together coffee, ground flax seeds and vanilla; let stand for 10 minutes.
  3. Meanwhile, in another small bowl, whisk together flour, gingerbread spice blend, baking powder and salt.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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