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Gingerbread Brownies

Gingerbread Brownies

Grain-Free Gingerbread Brownies

Grain-Free, Gluten-Free, Nut-Free

Print Recipe

These winter-esque brownies are studded with chocolate chips and flavored with an array of warming spices. To make it extra festive, we've frosted ours with a simple molasses frosting for that extra gingerbread feeling!
The secret to the easiest ooey, gooey, moist brownie is one of our amazing grain-free brownie mixes! It’s the simple-to-bake, allergen-friendly brownie mix.

Ingredients

  • 1 bag of Otto’s Naturals Grain-Free Brownie Mix (Classic or Paleo)
  • ½ cup avocado oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup molasses
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ½ teaspoon sea salt
  • ⅔ cup chocolate chips

Frosting:

  • 1 (11.29-oz.) container of Miss Jones Vanilla Frosting (or vanilla frosting of choice)
  • 1 Tablespoon molasses
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper.
  2. Mix Otto's Naturals brownie mix, avocado oil, vanilla, molasses, eggs, spices, and sea salt. Once thoroughly combined, add in the chocolate chips. Stir until combined.
  3. Spread the brownie batter evenly into the pan. Bake for 25 minutes. Let the brownie cool completely before making the frosting.
  4. To make the frosting, soften the frosting in a medium mixing bowl for 15-20 seconds in the microwave. Add the molasses and vanilla and stir until the frosting is smooth.
  5. Spread the frosting over the brownies. Cut and enjoy!

How long can the brownies keep and where do I store them?

Brownies will last 3 to 4 days in an airtight container at room temperature and up to a week in the refrigerator. Brownies will last up to 3 months in the freezer, but if they stay frozen for a prolonged period, their taste and quality will begin to deteriorate.

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