Description
Deliciously spiced gingerbread brownies combining rich molasses and warm ginger for a festive twist on traditional brownies. These moist and chewy treats are perfect for holiday gatherings or a cozy dessert.
Ingredients
Scale
Brownie Batter
- 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
- 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 Serving
- confectioners' sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set it aside to ensure easy removal of the brownies later.
- Combine Wet Ingredients: In a large bowl, combine the melted butter and light brown sugar. Stir well until fully incorporated and smooth.
- Add Eggs, Molasses, and Vanilla: Mix in the eggs one at a time to the butter and sugar mixture, then stir in the molasses and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt until evenly distributed.
- Combine Wet and Dry Mixtures: Gradually stir the dry ingredient mixture into the wet ingredients, mixing until just combined and a smooth batter forms, avoiding overmixing.
- Bake: Spread the brownie batter evenly into the prepared pan. Bake for 35 minutes, or until the edges are set and the center is no longer jiggly. Note: if using a 9×13-inch pan, bake for 30 minutes instead.
- Cool and Serve: Allow the brownies to cool completely in the pan. Once cooled, dust the top with confectioners' sugar, cut into squares, and serve.
Notes
- For extra festive flavor, add ½ cup chopped crystallized ginger or chopped walnuts to the batter.
- If you prefer a fudgier brownie, reduce the baking powder to ½ teaspoon to keep the texture denser.
- Make sure eggs are at room temperature for better batter consistency and even baking.
- Store brownies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Using parchment paper makes removing the brownies from the pan easier and helps prevent sticking.
Nutrition
- Serving Size: 1 brownie (approx. 2x2 inch)
- 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: 32 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg
