Description
These Gingerbread Brownies bring the rich, chewy texture of a brownie together with the comforting, spicy flavors of gingerbread. A perfect treat for your holiday menu or whenever you crave a warm, festive dessert.
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: These Gingerbread Brownies are perfect on their own or served with a dollop of whipped cream or a scoop of vanilla ice cream.
Store: Store leftover brownies in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
