Description
Deliciously spiced Gingerbread Brownies combine the rich flavors of molasses, ginger, and cinnamon in a moist, cakey treat perfect for the holiday season or any cozy occasion.
Ingredients
Scale
Main 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
Instructions
- Preheat Oven: Preheat your oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set it aside to prepare for the batter.
- Mix Wet Ingredients: In a large bowl, combine the melted butter and packed light brown sugar. Stir well until thoroughly mixed.
- Add Eggs and Flavorings: Mix in the eggs, molasses, and vanilla extract into the butter and sugar mixture 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.
- Make the Batter: Gradually stir the dry flour mixture into the wet ingredients, mixing until completely combined and smooth without overmixing.
- Spread and Bake: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 35 minutes, or until the edges are set and the center no longer jiggles. For a 9×13-inch pan, bake for 30 minutes.
- Cool and Serve: Allow the brownies to cool completely in the pan. Once cooled, lightly dust with confectioners' sugar, cut into squares, and serve.
Notes
- Use room temperature eggs to ensure even mixing and better texture.
- If you prefer a sharper spice flavor, increase ground ginger to 1 ½ tablespoons.
- For a fudgier brownie, slightly reduce the flour by ¼ cup.
- Make sure to cool completely before dusting sugar to avoid melting and clumping.
- You can substitute kosher salt with regular table salt by using about ⅓ teaspoon.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie (approx. 2 inch square)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
