why make this recipe
Gingerbread Brownies are a delightful twist on the classic brownie. They combine the rich, fudgy goodness of traditional brownies with warm, spicy flavors of ginger and cinnamon. Perfect for the holiday season or any cozy gathering, these brownies bring a warm, festive spirit to any occasion. Their unique taste makes them stand out, leaving a comforting sweetness that everyone will love.
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 (175°C). 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 mix them together.
- Mix in the eggs, molasses, and vanilla extract until everything is fully combined.
- 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 firm, not jiggly. If you use a 9×13-inch pan, bake for 25-30 minutes instead.
- Allow the brownies to cool completely, then sprinkle them with confectioners’ sugar.
- Cut into squares and serve.
how to serve Gingerbread Brownies
Serve these delicious Gingerbread Brownies warm or at room temperature. They are perfect on their own, but you can also enjoy them with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, drizzle some chocolate sauce over the top before serving.
how to store Gingerbread Brownies
To store your Gingerbread Brownies, let them cool completely. Place them in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week. For longer storage, consider freezing your brownies. Wrap them tightly in plastic wrap and then in foil. They can be frozen for up to 3 months. Just thaw them at room temperature before serving.
tips to make Gingerbread Brownies
- Use room temperature eggs: This helps the batter mix better for a smoother texture.
- Don’t overmix: When combining wet and dry ingredients, mix just until they are combined to keep the brownies fudgy.
- Check for doneness: Use a toothpick to test the brownies; it should come out with a few moist crumbs when they’re done.
- Experiment with spices: You can add a pinch of nutmeg or clove for additional flavors.
variation
For a different twist, you can add chocolate chips to the batter for extra richness. If you want a nutty flavor, consider adding chopped walnuts or pecans. You can also substitute part of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
1. Can I use dark brown sugar instead of light brown sugar?
Yes, you can! Dark brown sugar will give your brownies a richer flavor.
2. Can I make these brownies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.
3. How long do these brownies last?
Stored properly in an airtight container, they can last for up to 3 days at room temperature or up to a week in the fridge. If frozen, they last for up to 3 months.
Gingerbread Brownies Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Melt the butter, then whisk in granulated sugar, light brown sugar, and molasses until well combined. Add the eggs and vanilla extract, whisking until the mixture is smooth and glossy.
- In a separate medium bowl, combine the all-purpose flour, unsweetened cocoa powder, salt, ground ginger, ground cinnamon, and ground cloves, whisking to remove any lumps.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined and no streaks of flour remain. If desired, fold in the chocolate chips. Pour the batter evenly into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter. Allow the brownies to cool completely in the pan on a wire rack before lifting out and cutting into squares.