Description
Delicious gingerbread brownies combining rich molasses and warm spices for a festive twist on classic brownies. These chewy treats are perfect for holiday gatherings or cozy evenings, dusted with confectioners' sugar for a sweet finishing touch.
Ingredients
Scale
Wet 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
Dry Ingredients
- 2 ½ cups (312.5 g) all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
For Finishing
- Confectioners' sugar, for dusting
Instructions
- Preheat and prepare pan: Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set aside.
- Combine wet ingredients: In a large bowl, mix melted butter and light brown sugar until well combined.
- Add eggs and flavorings: Stir in eggs, molasses, and vanilla extract until the mixture is smooth.
- Mix dry ingredients: In a separate medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until fully incorporated and batter is smooth.
- Bake the brownies: Spread the batter evenly into the prepared pan. Bake for 35 minutes, or until the edges are set and the center is no longer jiggly. For a 9×13-inch pan, bake for 30 minutes.
- Cool and finish: Allow the brownies to cool completely in the pan, then dust with confectioners' sugar, cut into squares, and serve.
Notes
- Make sure the eggs are at room temperature to ensure a smooth batter.
- Use parchment paper to easily lift the brownies out of the pan for clean cuts.
- Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs.
- Store brownies in an airtight container at room temperature for up to 4 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
Nutrition
- Serving Size: 1 brownie (approx. 2x2 inch)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
