Description
These Gingerbread Brownies deliver rich, fudgy chocolate flavor with a warm kick of holiday spice. They are simple enough for any beginner baker to master.
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 the oven to 350°F. Line a 9×9-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.
- 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 9×13-inch pan, bake for 25-30 minutes.
- Allow the brownies to cool completely, then sprinkle with confectioners’ sugar.
- Cut into squares and serve.
Notes
- Serve on their own or with whipped cream or vanilla ice cream.
- Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American