Description
These Gingerbread Brownies combine the rich, spiced flavors of gingerbread with the fudgy texture of classic brownies. Perfect for holiday treats or cozy dessert cravings, they feature molasses, ground ginger, and cinnamon for a warm, aromatic taste.
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
Finishing
- Confectioners’ sugar, for dusting
Instructions
- Preheat 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.
- Mix Wet Ingredients: In a large bowl, combine the melted unsalted butter and light brown sugar. Stir well until the mixture is smooth and fully integrated.
- Add Eggs and Flavors: Beat in the eggs one at a time, then add molasses and vanilla extract. Stir until the batter is evenly smooth and glossy.
- 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 agent.
- Fold Dry Into Wet: Gradually fold the dry ingredients into the wet mixture to avoid overmixing, just until combined and no flour streaks remain.
- Spread Batter and Bake: Pour and spread the batter evenly into the prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs.
- Cool and Finish: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, dust the top with confectioners’ sugar and cut into squares for serving.
Notes
- Make sure the eggs are at room temperature to help the batter combine smoothly.
- Use parchment paper to line the pan for easy clean-up and to prevent sticking.
- Check doneness with a toothpick; it should come out with moist crumbs, not wet batter.
- For a more intense ginger flavor, you can increase the ground ginger slightly.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerbread brownies, molasses brownies, spiced brownies, holiday desserts, easy brownies recipe
