As much as I love all of the typical Fall/Holiday Cakes, Pies & Treats, Gingerbread is my absolute Numero UNO! And not just by a little bit..by a landslide! So I figured, what better way to intensify that Gingerbread flavor than to combine it with the dense, richness of Brownies! And what a combo it turned out to be..WOW! These Brownies take regular Gingerbread to a whole other level of Gingerbread-greatness! 🙂
Deep, intense Ginger flavor with the most divine Brownie richness you can imagine! If you love Gingerbread, if you love Brownies, if you’re alive…you will have a new Holiday favorite right here! All it takes is one soft, chewy Gingery bite and you’ll be hooked.
Perfect with a hot cup of Coffee or Cocoa, by the fire on a cold Winter’s Night..ORrrr, with a tall glass of milk on a Holiday Morning!
Leave some for Santa instead of cookies, and you’ll get twice as many gifts..HAHA! ~kidding, of course..please don’t email me on Christmas Morning all upset because you only got the normal amount of gifts..LOL!
This is the biggest flavor pay-off 3 ingredients and 1 bowl will EVER get you..go make some..Go, Go! 🙂
What you’ll need:
1 Box of Betty Crocker Gingerbread Cake Mix
1/3 Cup of Evaporated Milk
1/2 Cup Melted Butter
a 9×9 sprayed baking pan
Powdered Sugar for dusting..optional
Lots of self control!
In a medium bowl simply combine all of the 3 ingredients very well….
Add it into the baking pan and evenly smooth it out…
Into the oven at 350 degrees for approx. 25 minutes, or until the Brownies are firm!
Let it cool, slice it up and admire it’s dark, and sultry beauty…
Serve ’em up while they’re warm & chewy…
Sink your teeth into a nice big bite! ~Enjoy! 🙂
This looks amazing! I love Gingerbread. Your blog is wonderful and I’m following along (Facebook as well). I’d love for you to post this, and any other fabulous creations, at my Creative Thursday link party (open thru Monday each week) at http://www.michellestastycreations.com. Have a great day 🙂
OK…had all of the ingredients on hand so I knocked a batch of these out last night. You don’t even have to be awake to pull this off. The easiest recipe yet with the best possible result.
I know right?! SO easy and SO yummy! 🙂
These look so good. I love gingerbread; I love brownies. Put them together= perfection!
Amy – these look amazingly delicious!!!
I would love to make this recipe, but I can only find the pouches of Betty Crocker gingerbread cookie mix around my area. On the Betty Crocker website, the weight of the boxed mix that you used for this recipe was listed as 14.5 ounces. The cookie mix pouch is 17.5 ounces. Can I substitute? Any suggestions?
Can you add white chocolate chips to these? If so, how much? Thank you! 🙂
Good question..I’m not sure, but if it fails it will still taste good, so give it a shot is always my motto! 😉
You can add white chocolate chips to anything in life. Anything. Period. How much? How much do you like them? Add about a cup to this recipe.
I cannot make these again; they are that good. I tried to eat the entire pan. They taste just like a big chewy gingersnap. Divine! Best recipe ever!
LOL Michele!! Same thing happened to me! So glad you enjoyed them! 🙂
These look incredible! Can’t wait to try them out 🙂
I think bits of crystallized ginger would be a good add-on!
Just wondering if you don’t have evaporated milk on hand, would whole milk work?
Has anyone tried this recipe with the large purple pouch of Gingerbread mix currently in stores? The size is 17.5 oz.
Have them in the oven right now using that purple pouch! Hope they turn out ok. Had to add a bit more milk and I think I might have needed to add more. The consistency was really dense.
I am making them tonight for church lunch tomorrow , batter taste good so we will taste.
Do you follow the directions on the box and add the eggs and such. Or just the mix, evaporated milk and butter?
my recipe using the cookie mix (17.5 oz), 2/3 cup evaporated milk, and 5 oz. butter… baked in 9 in. X 11 in. pan for 25 min at 350… came out really good.