Gingerbread Brownies
These cozy, chocolatey brownies are infused with warm spices and molasses, making them a perfect dessert for holiday gatherings or a comforting treat any time.
Ingredients
Brownie Base
- 1/2 cup Unsalted butter, melted Coconut oil works as a substitute.
- 3/4 cup Brown sugar Light or dark brown sugar can be used.
- 1/3 cup Molasses Use unsulphured molasses for moisture and flavor.
- 2 large Eggs Room temperature is best for a smooth batter.
- 2 teaspoons Vanilla extract Enhances chocolate flavor.
- 3/4 cup All-purpose flour Spoon and level to avoid packing.
- 1/2 cup Cocoa powder Natural cocoa preferred; Dutch process is okay too.
- 1/2 teaspoon Baking powder Provides lift in brownies.
- 1/2 teaspoon Fine salt Balances sweetness.
- 2 teaspoons Ground ginger Use freshly opened for best flavor.
- 1 1/2 teaspoons Cinnamon Adds warmth.
- 1/4 teaspoon Nutmeg Optional; adds depth.
- 1/4 teaspoon Cloves Optional; adds depth.
- 1/2 to 2/3 cup Chocolate chips or chopped chocolate Semi-sweet or dark chocolate.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line an 8-inch square pan with a parchment sling.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, fine salt, ginger, cinnamon, nutmeg, and cloves until uniform.
- In a large bowl, whisk melted butter with brown sugar until glossy. Add molasses and whisk again. Beat in eggs and vanilla until the mixture is smooth and slightly thick.
Baking
- Fold the dry ingredients into the wet ingredients until there are just no more dry streaks.
- Fold in chocolate chips and spread the batter into the prepared pan.
- Bake in the preheated oven for 22 to 27 minutes, until the edges are set and the center is slightly soft. A toothpick inserted should have a few moist crumbs.
Cooling
- Allow the brownies to cool in the pan on a wire rack for at least 20 to 30 minutes before lifting out with the parchment sling.
- For neat edges, chill for 15 minutes before slicing with a sharp knife.
Notes
Store cut brownies in an airtight container for 3-4 days at room temperature or up to a week in the fridge. They freeze well for 2 months. Warm slightly before serving for the best texture.