Description of this recipe: These Gingerbread Brownies with Eggnog Buttercream are the perfect holiday treat! Rich, fudgy brownies infused with warm gingerbread spices are topped with a creamy, boozy eggnog buttercream frosting and festive sprinkles. They’re decadent, delicious, and sure to be a crowd-pleaser at any Christmas gathering. This recipe combines the comforting flavors of gingerbread with the rich indulgence of brownies, elevated by the festive touch of eggnog buttercream. It’s a sophisticated twist on classic holiday desserts, guaranteed to impress even the most discerning palates.
Why you will love this recipe:
- Festive Flavors: The combination of gingerbread spices and eggnog creates a warm, comforting, and undeniably Christmassy flavor profile.
- Decadent Texture: The brownies are incredibly fudgy and moist, while the buttercream is light and creamy, providing a delightful contrast in textures.
- Easy to Make: Despite their impressive appearance and flavor, these brownies are surprisingly easy to make, even for novice bakers.
- Perfect for Sharing: These brownies are ideal for holiday parties, potlucks, or as a thoughtful homemade gift for friends and family.
- Customizable: You can easily customize this recipe by adding chopped nuts, chocolate chips, or other festive toppings to the brownie batter or buttercream.
Ingredients:
Gingerbread Brownies:
- 1/2 cup unsalted butter
- 2 tablespoons vegetable oil or avocado oil or canola oil
- 1 cup granulated white sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 tablespoon pure vanilla extract
- 2 large eggs
- 1 large egg yolk
- 10 tablespoons unsweetened cocoa powder (approximately 1/2 cup + 2 tablespoons)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon instant espresso powder (optional)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/8 teaspoon black pepper
- 2 ounces 85% dark chocolate, melted
Eggnog Buttercream:
- 6 tablespoons unsalted butter, at room temperature
- 1/2 tablespoon pure vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 30 tablespoons powdered sugar (approximately 1 3/4 cups + 2 tablespoons)
- 1 1/2 tablespoons eggnog or heavy whipping cream
Other:
- Christmas sprinkles
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, ensuring the paper hangs over all four sides to create a sling for easy brownie removal. This is crucial for achieving clean, even brownie squares.
Step 2: In a microwave-safe bowl or double boiler, heat the butter until melted and very hot. The hot butter helps to dissolve the sugars properly, resulting in a fudgier brownie. Add the white sugar and brown sugar to the hot butter and whisk vigorously until well-combined, approximately 2 minutes. The mixture should appear smooth and slightly glossy. The proper incorporation of sugar at this stage is key to achieving the desired texture.
Step 3: Whisk in the vanilla extract, eggs, and egg yolk until the mixture is smooth. Adding the egg yolk contributes to the richness and chewiness of the brownies. Ensure each egg is fully incorporated before adding the next to prevent curdling.
Step 4: In a separate bowl, whisk together the cocoa powder, flour, salt, instant espresso powder (if using), ginger, cinnamon, allspice, cloves, and black pepper. The espresso powder enhances the chocolate flavor and adds depth. Gently fold the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to over-mix, as this can lead to tough brownies. Lumps are okay at this stage.
Step 5: Stir in the melted dark chocolate until evenly distributed throughout the batter. The dark chocolate adds a layer of complexity and intensifies the overall chocolate flavor. Ensure the chocolate is not too hot, or it may cook the eggs in the batter.
Step 6: Transfer the brownie batter to the prepared pan and spread it out evenly using a spatula. This ensures that the brownies bake uniformly.
Step 7: Bake for 25-30 minutes, or until the edges are set and the center is slightly soft. A toothpick inserted into the center should come out with moist crumbs attached. Be careful not to over-bake, as this will result in dry brownies.
Step 8: Allow the brownies to cool completely to room temperature in the pan before frosting. This prevents the buttercream from melting. Use the parchment paper sling to lift the brownies out of the pan and transfer them to a cutting board.
Step 9: While the brownies are cooling, prepare the Eggnog Buttercream. In a large bowl, combine the softened butter, vanilla extract, nutmeg, and salt. Beat with a handheld electric mixer until light and fluffy. The butter should be at room temperature to ensure a smooth and creamy buttercream.
Step 10: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Alternate with the eggnog or heavy cream, adding enough liquid to achieve a smooth and creamy consistency. Be careful not to add too much liquid, or the buttercream will become too thin.
Step 11: Transfer the buttercream to a piping bag fitted with your preferred tip. Cut the cooled brownies into 16 equal squares. Pipe a rosette of eggnog buttercream on top of each brownie square.
Step 12: Decorate with festive Christmas sprinkles.
Step 13: Serve immediately, or store in an airtight container in the refrigerator for up to 3 days. Allow the brownies to come to room temperature before serving for the best flavor and texture.
COOKING Rating: Intermediate
Serving Suggestions:
- Serve with a scoop of vanilla ice cream or whipped cream.
- Pair with a glass of eggnog or hot chocolate.
- Dust with powdered sugar for an extra festive touch.
- Arrange on a dessert platter with other holiday treats.
- Package individually as homemade gifts.
Tips:
- For the best flavor, use high-quality unsweetened cocoa powder and dark chocolate.
- Do not over-mix the brownie batter, as this can result in tough brownies.
- Be careful not to over-bake the brownies. They should be slightly soft in the center when removed from the oven.
- If you don’t have eggnog on hand, you can substitute heavy whipping cream or milk in the buttercream.
- Store the brownies in an airtight container in the refrigerator for up to 3 days.
- For a richer flavor, add 1/2 cup of chopped walnuts or pecans to the brownie batter.
- To make these brownies even more festive, add 1/4 cup of chopped candied ginger to the brownie batter.
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 45-50 minutes
Nutritional Information: (per serving, approximate)
Calories: 350 Protein: 4g Sodium: 150mg
Conclusion:
These Gingerbread Brownies with Eggnog Buttercream are a delightful and festive treat that’s perfect for the holiday season. The combination of warm gingerbread spices, rich chocolate, and creamy eggnog buttercream creates a symphony of flavors that will tantalize your taste buds and leave you wanting more. Whether you’re baking for a holiday party, a potluck, or simply want to indulge in a delicious homemade dessert, this recipe is sure to be a winner. So gather your ingredients, preheat your oven, and get ready to create a batch of these irresistible Christmas brownies! They’re guaranteed to spread holiday cheer with every bite.
5 Questions and Answers about this Recipe:
- Can I make these brownies ahead of time? Yes, you can definitely make these brownies ahead of time! The brownies themselves can be baked a day or two in advance and stored in an airtight container at room temperature. The buttercream can also be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to bring the buttercream to room temperature and re-whip it before piping onto the brownies.
- I don’t have eggnog. What can I substitute in the buttercream? If you don’t have eggnog, you can easily substitute heavy whipping cream or whole milk in the buttercream. The eggnog adds a unique flavor, but the buttercream will still be delicious with either of these substitutions. You might consider adding a tiny pinch of nutmeg to enhance the flavour.
- Can I freeze these brownies? Yes, you can freeze these brownies, but it’s best to freeze them without the buttercream frosting. Wrap the cooled brownies tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. When ready to serve, thaw the brownies overnight in the refrigerator and then frost with freshly made buttercream.
- I don’t have an 8×8 inch baking pan. Can I use a different size? While an 8×8 inch baking pan is ideal for this recipe, you can use a different size pan if needed. If you use a larger pan, such as a 9×13 inch pan, the brownies will be thinner and may require a shorter baking time. Keep a close eye on them to prevent over-baking. If you use a smaller pan, the brownies will be thicker and may require a longer baking time.
- Can I add nuts or other toppings to these brownies? Absolutely! You can easily customize these brownies by adding nuts, chocolate chips, or other festive toppings to the brownie batter or buttercream. Chopped walnuts, pecans, or macadamia nuts would be delicious additions. You could also add white chocolate chips, peppermint candies, or even a swirl of caramel to the batter. Get creative and have fun experimenting with different flavors and textures!
