Get ready to share this recipe because your guests’ll want to know.
- One box gingerbread mix
- 1 egg
- 1/2 stick of butter, melted
- 1/3 cup water
- 8 ounce package cream cheese, softened
- 1 c chopped walnuts
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- Half of a 10 oz tub of marshmallow fluff
- 1/4 c confectioners sugar
In a medium bowl, stir together the gingerbread mix, egg, melted butter, and water.
Add cream cheese and stir until smooth.
Spread batter into a 9×9-inch pan (nonstick or greased).
Bake at 350 for 28-35 mins, until a toothpick comes out almost clean. While your brownies are cooling, you can make your gorgeous garnish.
In a medium bowl, mix your chopped walnuts with the cinnamon and cloves.
Take your tub of marshmallow fluff and scoop out about half, or about 1.5 to 2 cups, into a microwave-safe bowl. (I’m not using a specific measured amount because fluff is hard to measure — its volume changes when handled because the air puffs out of it.) Pop it into the microwave for 20 seconds, just long enough for it to be mixable. Stir nuts into the bowl of fluff until it’s evenly mixed together.
Pop the mixture back into the microwave for another 20 seconds so it is smooth enough to spread. Spread over gingerbread crust. Work quickly because the fluffy mixture will cool and stiffen.
For a sweet, snowy North Pole effect, sprinkle your nutty gingerbread landscape with confectioners sugar. I used a sifter and it created a nice, thin layer. Don’t create a completely solid layer of sugar. If you allow some of the shiny fluff to be visible, it creates a “moonlight shining on snow” effect.
So cute… so festive! Based on experience, I suggest keeping these brownies in the pan until just before serving. Once you cut the brownies and plate them, the semi-stiff fluff likes to sloooooowly creep southward. After cutting, try to serve them within 15 minutes or so.
Happy holidays to all of my brownie friends and family!