Gingerbread Brownies
Delightful brownies infused with the warm, spicy flavors of gingerbread, perfect for the holiday season.
Ingredients
Base Ingredients
- 1 cup unsalted butter, melted Make sure butter is fully melted but not too hot.
- 1.5 cups light brown sugar, packed
- 2 large eggs, room temperature
- 2 tablespoons molasses Can be substituted with honey or maple syrup.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2.5 cups all-purpose flour Can be substituted with gluten-free flour blend.
- 1 tablespoon ground ginger Adjust spice level to taste.
- 2 teaspoons cinnamon Adjust spice level to taste.
- 1 teaspoon baking powder
- 0.5 teaspoon kosher salt
For Serving
- Confectioners' sugar For dusting.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper and set 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.
Baking
- 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 9x13-inch pan, bake for 25-30 minutes.
Cooling and Serving
- Allow the brownies to cool completely, then sprinkle with confectioners' sugar.
- Cut into squares and serve warm or at room temperature.
Notes
For a festive touch, serve with vanilla ice cream or a dollop of whipped cream. Drizzling with caramel or chocolate sauce can elevate the dessert. Store in an airtight container for up to 4 days, or refrigerate for up to a week.