Easy Gingerbread Brownies w/ Chocolate-Banana Frosting. Add a tiny bit of milk if necessary to adjust consistency. Moist, chocolate, banana infused brownies are topped with a peanut butter and banana frosting for a rich and delicious dessert. Is it just me, or is it when.
Ingredients of Easy Gingerbread Brownies w/ Chocolate-Banana Frosting
- It's 17.5 oz of Gingerbread cookie mix.
- Prepare 1 stick of melted butter.
- Prepare 1 C of coconut oil.
- It's 1 C of milk chocolate chips.
- You need 1/4 C of cocoa powder.
- Prepare 2 of eggs.
- You need 8 oz of cream cheese; softened.
- You need 1/4 C of cocoa powder.
- Prepare 2 C of powdered sugar.
- It's 1 T of banana extract.
- You need 2 T of melted butter.
Using the parchment paper overhang, lift the brownies out of the pan and cut into squares. This is a classic banana bar recipe, but its distinction is with the browned butter frosting which I thought was a nice complement. Great taste, lovely frosting, but I prefer mixing up the batter using the traditional creaming method - cream the sugar and butter well, add the eggs and vanilla, and finally the bananas. Fill a small saucepan with an inch of water and place a heat-safe bowl over the top of the pot, creating a double boiler.
Easy Gingerbread Brownies w/ Chocolate-Banana Frosting instructions
- Preheat oven to 350°.
- Whisk together gingerbread cookie mix, 1/4 C cocoa powder, coconut oil, eggs, and melted butter until blended..
- Fold in chocolate chips..
- Spray an 8 x 8 casserole dish with nonstick cooking spray..
- Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean..
- Whisk together cream cheese, 1/4 C cocoa powder, powdered sugar, and butter until smooth. Fold in banana extract. Add a tiny bit of milk if necessary to adjust consistency..
- Variations; Vegetable oil, bakers chocolate, shredded coconut, evaporated milk, pecans, walnuts, white chocolate, molasses, ground ginger, cinnamon, allspice, clove, heavy cream, vanilla extract, coffee extract, espresso powder, nutmeg, sour cream, brown sugar, caramelized bananas, rum, rum extract, pumpkin pie spice, honey, cayenne, raspberry, caramel, cashews, cherries, dates, maple, orange, plums, raisins, port, strawberries,.
Place the chocolate chips in the top bowl, then bring the water to a boil to gently melt the chocolate chips. This gingerbread, handsdown, is the best I've ever tasted. It turned out moist and absolutely delish. I've made it twice already and even those who swear they hate gingerbread say that this is to die for. This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies.