why make this recipe
Gingerbread Brownies are the perfect blend of cozy flavors that remind us of the holiday season. They combine the rich, fudgy texture of brownies with warm spices like ginger and cinnamon. This recipe is simple and satisfying, making these treats great for gatherings, or just to enjoy at home. The delightful aroma while baking creates anticipation for these delicious bars.
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. 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 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.
how to serve Gingerbread Brownies
Gingerbread Brownies are delicious served warm or at room temperature. You can enjoy them as they are, or add a scoop of vanilla ice cream for an extra treat. They are also delightful with a cup of hot cocoa or coffee.
how to store Gingerbread Brownies
To keep your Gingerbread Brownies fresh, store them in an airtight container at room temperature. They will stay good for about 3-4 days. For longer storage, you can freeze them. Wrap each brownie in plastic wrap and place them in a freezer-safe bag. They can last in the freezer for up to 3 months.
tips to make Gingerbread Brownies
- Make sure your butter is fully melted but not too hot when mixing it with sugar to avoid cooking the eggs.
- Use fresh spices for the best flavor.
- For a richer taste, you can add chocolate chips to the batter.
- If you want a softer brownie, underbake them slightly and keep an eye on the baking time.
variation
You can add walnuts or pecans for some crunch. Another variation is to drizzle a simple icing on top for added sweetness.
FAQs
1. Can I use brown sugar substitutes?
Yes, you can use coconut sugar or a brown sugar blend, but the texture may slightly change.
2. Can I make these brownies gluten-free?
Absolutely! Just replace the all-purpose flour with a gluten-free flour blend.
3. How do I know when the brownies are done?
The edges should be set, and the center should not jiggle. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
Gingerbread Brownies
Ingredients
Main Ingredients
- 1 cup unsalted butter, melted Use 2 sticks, total 227 g
- 1.5 cups light brown sugar, packed
- 2 large eggs, room temperature
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour Total 312.5 g
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoon kosher salt
- Confectioners' sugar, for dusting
Instructions
Preparation
- Preheat the oven to 350°F. 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 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.
Baking
- 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.