Description
Deliciously spiced Gingerbread Brownies combine the rich flavors of ginger, cinnamon, and molasses in a moist, fudgy brownie form. Perfect for festive occasions or a cozy treat, these brownies are easy to make and bring comforting holiday vibes with every bite.
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 Garnish
- 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, ensuring the paper hangs over the edges for easy removal. Set aside.
- Mix Wet Ingredients: In a large bowl, combine the melted butter and packed light brown sugar. Stir well until fully incorporated and smooth.
- Add Eggs and Flavorings: Beat in the eggs one at a time, then mix in molasses and vanilla extract until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt until evenly distributed.
- Mix Batter: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined and no streaks of flour remain. Avoid overmixing.
- Bake the Brownies: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until the edges are set and a toothpick inserted comes out with a few moist crumbs. Use 35 minutes if you prefer firmer brownies. For a 9×13-inch pan, reduce baking time to 25-30 minutes.
- Cool and Garnish: Allow the brownies to cool completely in the pan on a wire rack. Once cool, lift them out using the parchment paper, dust the top with confectioners' sugar, cut into squares, and serve.
Notes
- Room temperature eggs help achieve a smoother batter.
- If you don't have molasses, you can substitute with an equal amount of dark corn syrup or honey, but molasses is preferred for authentic gingerbread flavor.
- Use parchment paper to ensure easy removal and clean edges.
- For chewier brownies, slightly underbake by 2-3 minutes.
- Store brownies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 brownie (1/16th of batch)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
