Description
Deliciously spiced Gingerbread Brownies combine the rich, buttery texture of classic brownies with warming gingerbread spices, creating a perfect treat for the holiday season or any cozy day. These brownies offer a moist, flavorful bite with a hint of molasses and a dusting of confectioners' sugar for a festive finish.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, melted (2 sticks / 227 g)
- 1 ½ cups light brown sugar, packed (300 g)
- 2 large eggs, room temperature
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour (312.5 g)
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- Confectioners' sugar, for dusting
Instructions
- Preheat the oven. Set your oven to 350°F and line a 9x9-inch baking dish with parchment paper to prevent sticking and make removal easier.
- Mix butter and sugar. In a large bowl, combine the melted unsalted butter with the packed light brown sugar, stirring thoroughly until well combined.
- Add eggs and flavorings. Stir in the eggs, molasses, and vanilla extract to the butter and sugar mixture, mixing until smooth and cohesive.
- 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 agents.
- Incorporate dry into wet. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined and no streaks of flour remain; be careful not to overmix.
- Spread and bake. Pour the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until edges are set and the center no longer jiggles. If using a 9x13-inch pan, bake for 30 minutes for best results.
- Cool and finish. Allow the brownies to cool completely in the pan before dusting generously with confectioners' sugar. Cut into squares and serve.
Notes
- Use room temperature eggs to ensure the batter mixes evenly and creates a smooth texture.
- Do not overbake to keep brownies moist and tender in the center.
- For a deeper ginger flavor, add a pinch of ground cloves or nutmeg along with the ginger and cinnamon.
- Line the pan with parchment paper with some overhang for easy removal of the brownies.
- If you prefer a bit of crunch, add chopped nuts like walnuts or pecans into the batter before baking.
- Store brownies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 piece
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 105 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
