My family never decorated for Christmas until the 1st of December. My mom hated that Thanksgiving got lost in the hustle and bustle of Christmas. Sadly I think that it has gotten even worse (hello Black Friday starting on Thanksgiving night! BOOO!!). And yet, here I am posting about Christmas and it’s not even December yet. But, these gingerbread brownies were too good to not share right away. Plus, I think they’re pretty. 🙂
Ok, I have to admit that for the past two years I’ve been decorating the day after Thanksgiving. It just seems easier to pound it out before everything gets all crazy, and we still get to enjoy Thanksgiving. Sorry, Mom. It just had to happen. And because we were decorating and we had such a quiet little Thanksgiving with my sister I went ahead and whipped up some of these pretty babies.
I love the gingery brownie and the white chocolate cream cheese frosting is not only a mouthful, it’s a delicious one. We threw some chopped craisins on top just to add a bright pop of flavor, but you can totally skip them if you want. I just finished off the last one yesterday, right after buying my girls their Christmas jammies that have become a fun tradition around here. These brownies and festive jammies just scream relaxation, am I right?
- 1 Box Gingerbread Cake/Cookie Mix
- ½ Cup Butter, melted
- ¼ Cup plus 1 Tablespoon Evaporated Milk
- ¼ Cup Butter, Softened
- 2 Oz Cream Cheese, softened
- 2 Cups Powdered Sugar
- 1 Pinch of Salt
- 4 Oz White Chocolate, melted, and slightly cooled
- *Milk if needed
- 1 Cup Craisins, chopped (optional)
- Heat the oven to 350 degrees.
- In a mixing bowl combine the cake mix, butter and evaporated milk. Place in an 8x8" baking dish and bake for 18-20 minutes. Remove from the oven and allow to cool. Frost the brownies and top with chopped craisins.
- Cream together the cream cheese, butter and white chocolate. Add the powdered sugar and salt, and mix again. You may need to add a tablespoon or so of milk to get the perfectly soft frosting.