why make this recipe
Gingerbread Brownies are the perfect blend of cozy flavors that remind us of the holiday season. They combine the rich, fudgy texture of brownies with warm spices like ginger and cinnamon. This recipe is simple and satisfying, making these treats great for gatherings, or just to enjoy at home. The delightful aroma while baking creates anticipation for these delicious bars.
how to make Gingerbread Brownies
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
- 2 ½ cups (312.5 g) all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- Confectioners’ sugar, for dusting
Directions:
- Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set it aside.
- In a large bowl, combine the melted butter and brown sugar. Stir well to combine.
- Mix in the eggs, molasses, and vanilla extract until fully incorporated.
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt.
- Gradually stir the dry flour mixture into the wet ingredients until completely combined.
- Spread the batter evenly into the prepared pan.
- Bake for 30-35 minutes, or until the edges are set and the center is no longer jiggly. If using a 9×13-inch pan, bake for 25-30 minutes.
- Allow the brownies to cool completely, then sprinkle with confectioners’ sugar.
- Cut into squares and serve.
how to serve Gingerbread Brownies
Gingerbread Brownies are delicious served warm or at room temperature. You can enjoy them as they are, or add a scoop of vanilla ice cream for an extra treat. They are also delightful with a cup of hot cocoa or coffee.
how to store Gingerbread Brownies
To keep your Gingerbread Brownies fresh, store them in an airtight container at room temperature. They will stay good for about 3-4 days. For longer storage, you can freeze them. Wrap each brownie in plastic wrap and place them in a freezer-safe bag. They can last in the freezer for up to 3 months.
tips to make Gingerbread Brownies
- Make sure your butter is fully melted but not too hot when mixing it with sugar to avoid cooking the eggs.
- Use fresh spices for the best flavor.
- For a richer taste, you can add chocolate chips to the batter.
- If you want a softer brownie, underbake them slightly and keep an eye on the baking time.
variation
You can add walnuts or pecans for some crunch. Another variation is to drizzle a simple icing on top for added sweetness.
FAQs
1. Can I use brown sugar substitutes?
Yes, you can use coconut sugar or a brown sugar blend, but the texture may slightly change.
2. Can I make these brownies gluten-free?
Absolutely! Just replace the all-purpose flour with a gluten-free flour blend.
3. How do I know when the brownies are done?
The edges should be set, and the center should not jiggle. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
Gingerbread Brownies Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together the flour, cocoa powder, ground ginger, cinnamon, cloves, baking powder, and salt. Set aside.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Beat in the eggs one at a time, then stir in the molasses and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no streaks of flour remain.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
- Let the brownies cool completely in the pan before lifting out with the parchment paper and cutting into squares.