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Gingerbread Brownies

These Gingerbread Brownies are a perfect blend of classic gingerbread flavor with the fudgy texture of brownies, making them a delightful treat for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter, melted Make sure it’s unsalted for better control over sweetness.
  • 1.5 cups light brown sugar, packed Using light brown sugar adds a delightful molasses flavor.
  • 2 large eggs, room temperature Room temperature eggs help the batter mix together smoothly.
  • 2 tablespoons molasses This is the secret to that deep gingerbread flavor.
  • 1 teaspoon vanilla extract Use a high-quality vanilla for the best taste.
  • 2.5 cups all-purpose flour This provides structure to our brownies.
  • 1 tablespoon ground ginger Feel free to use fresh ginger for a more intense flavor.
  • 2 teaspoons cinnamon You can add more if you prefer a spicier profile.
  • 1 teaspoon baking powder This helps the brownies rise and stay soft.
  • 0.5 teaspoon kosher salt A pinch of salt enhances the sweetness.
  • to taste Confectioners’ sugar for dusting This adds a lovely finishing touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper, leaving some overhang for easy removal later.
  2. In a large mixing bowl, combine the melted butter and brown sugar, stirring until well blended (about 1-2 minutes). Add in the eggs one at a time, mixing until fully incorporated before adding the molasses and vanilla extract.
  3. In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and salt.
  4. Gradually stir the dry mixture into the wet mixture. Mix gently until just combined.
  5. Spread the batter evenly into the prepared baking dish. Bake for 30-35 minutes, or until the edges are set and the center is no longer jiggly.
  6. Allow the brownies to cool completely in the pan. Once cool, use the parchment overhang to lift them out. Sift confectioners’ sugar over the top.
  7. Cut into squares and enjoy.

Notes

Allow the brownies to chill in the fridge before cutting them for cleaner edges. Store leftovers in an airtight container at room temperature for 3-4 days or refrigerated for up to a week. They can also be frozen for up to three months.