Description
Delight in these rich and spiced Gingerbread Brownies, combining the chewy texture of classic brownies with warm gingerbread flavors. Perfect for holiday gatherings or cozy nights, these brownies feature molasses and warming spices baked to perfection and lightly dusted with confectioners' sugar.
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
Topping
- Confectioners' sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set it aside to ensure easy removal later.
- Mix Wet Ingredients: In a large bowl, combine the melted butter and light brown sugar, stirring well until fully incorporated for a smooth, sweet base.
- Add Eggs and Flavors: Beat in the eggs one at a time, then mix in the molasses and vanilla extract to infuse rich gingerbread flavor.
- 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.
- Mix Batter: Gradually add the dry mixture into the wet ingredients, stirring continuously until the batter is fully combined with no streaks of flour remaining.
- Bake: Spread the brownie batter evenly into the prepared pan. Bake in the preheated oven for 35 minutes or until the edges are set and the center is no longer jiggly. For a 9×13-inch pan, bake for 30 minutes.
- Cool and Serve: Allow the brownies to cool completely in the pan before dusting with confectioners' sugar. Cut into squares and serve.
Notes
- Using room temperature eggs helps the batter mix more evenly.
- Ensure not to overbake to maintain a chewy brownie texture; check the center gently for firmness.
- Molasses is essential for authentic gingerbread flavor; do not substitute with other sweeteners.
- Line your baking pan with parchment paper for easy removal and clean-up.
- For a festive touch, you can add chopped nuts or chocolate chips to the batter before baking.
Nutrition
- Serving Size: 1 brownie (approx.)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 140 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
