|Prep Time: 30 mins||Cooking Time: 50 mins||Total time: 2 hr 20 mins|
The idea from this recipe came from my husband who was craving chocolate cake. I had just finished making gingerbread men cookies and thought to myself I do have ingredients leftover from that recipe and hence the experiment began of the crossover between chocolate and gingerbread – “The Chocolate Ginger Brownies”.
These brownies are not only delicious but healthier as well as it includes simple fresh ingredients such as grated ginger and using dates for the frosting. Dates are a natural sweetener and have many health properties as well.
For the brownie:
- 4 cup whole wheat flour
- 2 cup raw cacao powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. fresh ginger (or ginger powder)
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 cup molasses
- 1 cup organic can sugar
- 1 cup semi-sweet chocolate chips
- 2 1/2 cup organic milk (you could substitute almond milk here)
- 1 cup butter or coconut oil, melted
For the frosting:
- 2 cup pitted dates (soaked in warm water to soften if they are hard)
- 1/2 cup raw cacao powder
- 1/2 tsp. sea salt
- 1 cup milk (or almond milk)
- 2 tbsp. peanut butter or almond butter
- Preheat oven to 350F.
- Oil large rectangle glass casserole dish 8.9 Inch X 13.2 Inch
- Combine together flour, cocoa powder, salt, baking powder, baking soda, ginger, cinnamon and nutmeg.
- Stir together to create a uniform mixture.
- Stir in sugar, milk, melted butter, melted chocolate chip and molasses.
- Gently whisk out any lumps.
- Pour your batter into your prepared glass pan.
- Bake for 50 minutes or until toothpick inserted in the center of the cake comes out clean.
- Allow cake to cool for 1 hour and frost.
- Add dates, cacao powder and salt to your blender.
- Blend until small bits remain, then slowly add your milk with blender running.
- Add your peanut/almond butter and blend until you have thick and smooth frosting.
**If the frosting is too thin, add more peanut/almond butter. If it is too thick, add more milk.**
Spread your date frosting on your cooled cake.