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Gingerbread Brownies Recipe

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★★★★★

4.6 from 144 reviews

These Gingerbread Brownies combine the rich, warm flavors of gingerbread spices with the fudgy texture of classic brownies. Enhanced with molasses and a blend of aromatic spices like ground ginger and cinnamon, these treats offer a perfect seasonal twist. Easy to prepare and baked to perfection, they make a delightful dessert or snack for any occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter (melted)
  • 1 ½ cups light brown sugar
  • 2 large eggs
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt

For Topping

  • Confectioners’ sugar (for dusting)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper to ensure easy removal of the brownies after baking.
  2. Mix wet ingredients: In a large bowl, combine the melted unsalted butter with light brown sugar until smooth. Add the eggs, molasses, and vanilla extract, mixing thoroughly until the mixture is well combined and glossy.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and salt to evenly distribute the spices and leavening agent.
  4. Incorporate dry into wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined. Take care not to overmix to maintain a tender brownie texture.
  5. Bake the batter: Spread the batter evenly into the prepared baking dish and place it in the preheated oven. Bake for 30 to 35 minutes or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
  6. Cool and serve: Allow the brownies to cool completely in the pan. Once cooled, dust the top with confectioners’ sugar for a festive touch. Cut into squares and serve.

Notes

  • For extra spice, consider adding a pinch of cloves or nutmeg to the dry ingredients.
  • Ensure the brownies cool completely before dusting with confectioners’ sugar to prevent melting.
  • You can substitute molasses with dark corn syrup if unavailable, but molasses provides the authentic gingerbread flavor.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a fudgier texture, reduce flour slightly or add an extra egg yolk.

Keywords: Gingerbread Brownies, Holiday Dessert, Spiced Brownies, Molasses Brownies, Festive Treat

Find it online: https://tastemadebyclara.com/gingerbread-brownies-recipe/