Description
These Gingerbread Brownies combine the rich, spicy flavors of gingerbread with the fudgy texture of classic brownies. Perfectly moist and aromatic, they make a festive dessert for the holidays or any cozy occasion.
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 Serving
- Confectioners' sugar, for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Line a 9×9-inch baking dish with parchment paper to prevent sticking and set aside.
- Mix Wet Ingredients: In a large bowl, combine the melted butter and light brown sugar. Stir thoroughly until well mixed. Then add the eggs, molasses, and vanilla extract, mixing until the wet ingredients are fully incorporated.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to evenly distribute the spices and leavening.
- Mix Batter: Gradually add the dry ingredient mixture to the wet mixture, stirring continuously until the batter is smooth and combined with no streaks of flour remaining.
- Bake the Brownies: Spread the batter evenly into the prepared baking dish. Bake for 30 minutes, or until the edges are set and the center is mostly firm with no jiggle. If using a larger 9×13-inch pan, bake for 30 minutes, checking doneness at the end.
- Cool and Serve: Allow the brownies to cool completely in the pan to set properly. Once cooled, dust the top with confectioners' sugar, cut into squares, and serve.
Notes
- Use room temperature eggs to ensure even mixing and better texture.
- For extra ginger flavor, you can sprinkle a little extra ground ginger on top before baking.
- Line the baking dish with parchment paper with overhangs on the sides to easily lift out brownies for cutting.
- If you prefer a fudgier brownie, reduce the baking time slightly and keep an eye on the center's firmness.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie (approx. 60 g)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
