Gingerbread Brownies
These Gingerbread Brownies combine the rich taste of gingerbread with the fudgy texture of traditional brownies, making them a delightful dessert for the holiday season.
Ingredients
Brownie Base Ingredients
- 1 cup unsalted butter, melted 2 sticks / 227 g
- 1.5 cups light brown sugar, packed 300 g
- 2 large eggs, room temperature
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour 312.5 g
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoon kosher salt
- to taste Confectioners’ sugar, for dusting
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper and set aside.
- In a large bowl, combine the melted butter and brown sugar. Stir well until mixed thoroughly.
- Add the eggs, molasses, and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt.
- Gradually mix the dry ingredients into the wet mixture until fully combined.
- Spread the brownie batter evenly into the prepared pan.
Baking
- Bake for 30-35 minutes, or until the edges are set and the center is no longer jiggly. (If using a 9×13-inch pan, reduce baking time to 25-30 minutes.)
- Once baked, let the brownies cool completely before dusting with confectioners’ sugar.
- Cut into squares and enjoy!
Notes
Serve warm with vanilla ice cream or pair with coffee or hot cocoa. For an extra kick, add a teaspoon of ground nutmeg, or chocolate chips. Store in an airtight container for up to 5 days, or freeze for up to 3 months.