Gingerbread Brownies Recipe

Introduction

These gingerbread brownies combine the rich, chewy texture of classic brownies with the warm, spicy flavors of gingerbread. Perfect for cozy afternoons or holiday treats, they bring a delicious twist to your regular brownie recipe.

Ingredients

• 1 cup unsalted butter (melted)
• 1 ½ cups light brown sugar
• 2 large eggs
• 2 tablespoons molasses
• 2 ½ cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• Confectioners’ sugar (for dusting)
• 1 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
2. Step 2: In a large bowl, mix melted butter and brown sugar until smooth. Add eggs, molasses, and vanilla extract; combine well.
3. Step 3: In another bowl, whisk together flour, ground ginger, cinnamon, baking powder, and salt.
4. Step 4: Gradually blend dry ingredients into the wet mixture until just combined—avoid overmixing.
5. Step 5: Spread batter evenly in the prepared pan and bake for 30-35 minutes or until edges are set.
6. Step 6: Allow brownies to cool completely before dusting with confectioners’ sugar and cutting into squares.

Tips & Variations

• For extra depth, add a pinch of ground cloves or nutmeg along with the ginger and cinnamon.
• Try folding in chopped nuts or chocolate chips for added texture.
• Use dark molasses for a richer, more robust flavor.

Storage

Store gingerbread brownies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in a microwave or let come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking soda instead of baking powder?

Baking powder provides both acidity and leavening, which is important for the texture here. If substituting with baking soda, you will need to add an acidic ingredient like buttermilk or yogurt to balance it out.

What if I don’t have molasses?

You can substitute molasses with an equal amount of dark corn syrup, honey, or maple syrup, but note that the flavor will be milder and less traditional.

Gingerbread Brownies Recipe

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Gingerbread Brownies combine the rich, spiced flavors of classic gingerbread with the fudgy texture of a traditional brownie. These moist and flavorful treats are perfect for holiday gatherings or as a cozy dessert any time of year.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter (melted)
• 1 ½ cups light brown sugar
• 2 large eggs
• 2 tablespoons molasses
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon salt

For Garnish

• Confectioners’ sugar (for dusting)

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper to ensure easy removal of the brownies after baking.
2. Mix wet ingredients: In a large bowl, combine the melted unsalted butter and light brown sugar until the mixture is smooth and well incorporated. Then add the eggs, molasses, and vanilla extract, mixing thoroughly to create a uniform wet base.
3. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, ground ginger, cinnamon, baking powder, and salt. This step ensures even distribution of the spices and leavening agents throughout the batter.
4. Blend wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, folding gently until just combined. Be careful to avoid overmixing to maintain a tender and fudgy brownie texture.
5. Bake the brownies: Pour the batter evenly into the prepared baking dish and smooth the top. Bake in the preheated oven for 30 to 35 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
6. Cool and finish: Allow the brownies to cool completely in the pan to set. Once cooled, dust the top with confectioners’ sugar and cut into squares for serving.

Notes

• Do not overmix the batter to keep the brownies tender and moist.
• You can store the brownies in an airtight container at room temperature for up to 4 days.
• For a richer flavor, consider adding a pinch of nutmeg or cloves along with the ginger and cinnamon.
• If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.
• Ensure the brownies are completely cooled before dusting with confectioners’ sugar to prevent it from melting.

Keywords: Gingerbread brownies, holiday dessert, spiced brownies, molasses brownies, ginger spice dessert