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Preheat oven to 350°F. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray with no stick cooking spray. Set aside.
For the Gingerbread brownies, mix all ingredients in large bowl until well blended. Spread evenly in prepared pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out with fudgy crumbs, rotating pan halfway through baking. Cool completely in pan on wire rack.
Meanwhile, for the Eggnog Frosting, sift confectioners' sugar and spices into medium bowl; set aside. Beat shortening in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners' sugar mixture, scraping sides and bottom of bowl after each addition. Add water; beat until light and fluffy.
Use foil handles to remove cooled brownies from pan onto cutting board. Spread frosting evenly over brownies and cut into squares to serve.
Looking for a vegan version of this tasty brownie recipe? Skip the eggs and use this replacement! Whisk 3 tablespoons ground flaxseed and 9 tablespoons water in small bowl until well blended. Let stand 10 minutes. Whisk again and immediately stir into brownie mixture in place of the eggs. Continue as directed, increasing bake time to 45 to 50 minutes. (Don’t forget to check the brownie mix to make sure it’s vegan-friendly!)