There’s nothing more festive than gingerbread cookies, gingerbread house decorating, and gingerbread lattes to get you in the holiday spirit. Well now, you can go ahead and add this recipe to your list! These gingerbread brownies are the perfect mix of ginger flavor with a fluffy cake like texture. You can spice it up with some holiday decor too! We used a paper cut out snowflake as a stencil and coconut “powdered sugar” for the winter wonderland feel. Enjoy!
2 cups almond, cashew or sunbutter
1 ¼ cups 100% maple syrup
1 tablespoon vanilla extract
1/2 cup cacao powder
1 tablespoon ground ginger
1/2 teaspoon Himalayan pink salt
1 teaspoon baking soda
Preheat oven to 350.
In large bowl, beat the nut butter and maple syrup until creamy, then slowly add eggs and vanilla extract.
Add cacao, ginger, baking soda and salt. Mix until well incorporated.
Pour batter into 8×8 pan lined with parchment paper.
Bake at 350 for 30-35 minutes.
To make the coconut powdered sugar
½ cup shredded dried coconut
½ cup arrowroot powder
Place coconut and arrowroot in a blender and blend on high for about 30-40 seconds, until mixture resembles powdered sugar texture.