Gingerbread Brownies

Delightful Gingerbread Brownies combining rich chocolate with warm holiday spices, perfect for cold evenings and gatherings.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 16 brownies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 200

Ingredients Method Notes

Ingredients

Brownie Base

1 cup unsalted butter, melted Use quality butter for better flavor. Avoid margarine.
1.5 cups light brown sugar, packed Provides moisture and deep flavor.
2 large eggs, room temperature Ensure at room temperature for better mixing.
2 tablespoons molasses For a richer flavor; can substitute with honey.
1 teaspoon vanilla extract Opt for pure vanilla for the best flavor.
2.5 cups all-purpose flour Can substitute with gluten-free flour if necessary.
1 tablespoon ground ginger The star spice of the show.
2 teaspoons cinnamon Complements the ginger beautifully.
1 teaspoon baking powder To achieve a lighter texture.
0.5 teaspoon kosher salt Enhances sweetness and balances flavor.
confectioner’s sugar for dusting Adds visual appeal.

Method

Preparation

Preheat oven to 350°F. Line a 9x9-inch baking dish with parchment paper.
In a large bowl, combine the melted butter and brown sugar; stir until smooth.
Add the eggs one at a time, mixing after each addition. Then mix in molasses and vanilla.
In a separate bowl, whisk together flour, ginger, cinnamon, baking powder, and salt.
Gradually stir the dry mixture into the butter mixture until just combined.
Pour the batter into the prepared pan and spread evenly.

Baking

Bake for 30-35 minutes until edges are set and center jiggles minimally.
Allow to cool completely before dusting with confectioner’s sugar. Cut into squares.

Notes

Check for doneness with a toothpick; should come out with a few moist crumbs. Store brownies in an airtight container for up to 5 days. For longer storage, refrigerate for a week or freeze for months. You can prepare the batter a day ahead and bake when ready.