Gingerbread Carrot Cake Brownies

Gingerbread Carrot Cake Brownies

Dive into a whimsical world of flavor with these Gingerbread Carrot Cake Brownies, where rich, spiced gingerbread and the wholesome charm of carrot cake collide in a harmonious dance. Imagine slicing up discs of gingerbread cookie dough, creating a stage for the star-studded performance. Enter cream cheese, brown sugar, cinnamon, egg and powdered sugar, swirling together in a flavor tornado and taking center stage atop the gingerbread canvas. The plot thickens as a whole box of carrot cake mix crashes the party, joined by a generous downpour of unsalted butter, turning the concoction into a taste symphony. Baked to perfection and this culinary ballet yields brownies that defy reason – sliced into indulgent sizes. For the pièce de résistance, serve a la mode with vanilla ice cream and a cascading caramel sauce. It's a treat-time jam session that transforms your kitchen into a stage for sweet hilarity and indulgence, perfect for cozy gatherings or solo adventures in flavor!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • 1 tube of refrigerated gingerbread cookie dough
  • 8 ounce room temperature cream cheese
  • 1 egg
  • 1/4 cup of brown sugar
  • 1/4 cup powdered sugar
  • 2 tablespoons cinnamon
  • 1 box carrot cake mix
  • 1 cup unsalted butter
  • 1 scoop of vanilla ice cream (per serving)
  • Caramel sauce

Instructions
 

  • Cut up the gingerbread cookie dough into discs and place at the bottom of a cake pan.
  • Mix together cream cheese with brown sugar, cinnamon, egg and powder sugar until it’s smooth. Spread on top of the cookie dough base evenly.
  • Dump the entire box of carrot cake mix then hit the top with unsalted butter.
  • Bake at 400°F for about 30 minutes. Once cooled, cut it into reasonable brownie sizes and enjoy a la mode with vanilla ice cream and caramel sauce!

Video

Keyword brownies, carrot cake, dessert, gingerbread, ice cream

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