Gingerbread Brownies Recipe
These Gingerbread Brownies are a delightful twist on traditional brownies, combining rich molasses and warm spices like ginger and cinnamon for a festive treat perfect for the holiday season or any cozy day.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- 1 ½ cups (300 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ½ cups (312.5 g) all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
For Topping
- Confectioners’ sugar, for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Mix Wet Ingredients: In a large bowl, combine the melted butter and light brown sugar thoroughly until the mixture is smooth and well blended.
- Add Eggs and Flavorings: Incorporate the room temperature eggs one at a time along with molasses and vanilla extract, stirring until the batter is uniform and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to evenly distribute the spices and leavening.
- Fold Dry Mixture into Wet: Gradually fold the dry ingredients into the wet mixture carefully to avoid over-mixing, combining until just incorporated.
- Bake the Batter: Spread the batter evenly in the prepared baking dish and bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean.
- Cool and Serve: Let the brownies cool completely in the pan. Once cooled, dust the top with confectioners’ sugar and cut into squares for serving.
Notes
- Ensure eggs are at room temperature to help create a smooth batter and improve texture.
- Do not overmix the batter once the dry ingredients are added to avoid dense brownies.
- To check doneness, a toothpick should come out with a few moist crumbs but no raw batter.
- For a more intense ginger flavor, consider adding a pinch of ground cloves or nutmeg if desired.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: Gingerbread brownies, molasses brownies, spiced brownies, holiday dessert, ginger and cinnamon brownies
Find it online: https://cookwithruby.com/gingerbread-brownies-recipe/
