Grain-Free Gingerbread Brownies
Grain-Free, Gluten-Free, Nut-Free, Dairy-Free option
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
- Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper.
- 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.
- Spread the brownie batter evenly into the pan. Bake for 25 minutes. Let the brownie cool completely before making the frosting.
- 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.
- 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.
