Description
These Gingerbread Brownies combine the rich, buttery texture of classic brownies with warm, festive spices of gingerbread for a perfect holiday treat. Easy to prepare and full of cozy flavors like molasses, cinnamon, and ginger, they are ideal for gatherings or a sweet seasonal snack.
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 the Oven: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper to prevent sticking and make removal easier.
- Combine Butter and Sugar: In a large bowl, mix the melted unsalted butter and light brown sugar thoroughly until the mixture is well combined and smooth.
- Add Wet Ingredients: Add the eggs, molasses, and vanilla extract to the butter and sugar mixture. Stir until the batter is smooth and uniform.
- Mix 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.
- Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the brownies tender.
- Bake the Brownies: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 30–35 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan. Once cooled, dust the top with confectioners’ sugar and cut into 16 squares for serving.
Notes
- For room temperature eggs, remove them from the refrigerator about 30 minutes before starting the recipe.
- Ensure not to overbake; check at 30 minutes to avoid dry brownies.
- Using parchment paper makes it easier to lift brownies out of the pan for clean cutting.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze individually wrapped squares for longer storage.
- Substitute molasses with dark corn syrup if unavailable, though molasses provides the distinctive gingerbread flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gingerbread Brownies, Holiday Dessert, Spiced Brownies, Molasses Brownies, Christmas Treats
