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Gingerbread Brownies

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These gingerbread brownies combine rich chocolate with festive spices like ginger, cinnamon, and molasses for a cozy, nostalgic holiday treat. Soft, chewy, and a little gooey in the center, they’re perfect for gatherings, gifting, or just a comforting dessert at home.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, melted
  • 1 1/4 cups (250g) brown sugar
  • 1/2 cup (120ml) dark molasses
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cups (180g) all-purpose flour
  • 3/4 cup (90g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg (optional)
  • 1/2 cup (90g) dark chocolate chips (optional)
  • Powdered sugar, for dusting (optional)
  • Crystallized ginger pieces (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it thoroughly.
  2. Melt the butter in a microwave-safe bowl until smooth. Let it cool slightly.
  3. In a large mixing bowl, whisk together melted butter, brown sugar, and molasses until glossy and combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, baking powder, salt, ground ginger, cinnamon, cloves, and nutmeg (if using).
  5. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined.
  6. Fold in chocolate chips and crystallized ginger, if using.
  7. Pour batter into prepared pan and smooth the top with a spatula. Sprinkle extra chocolate chips on top if desired.
  8. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Let brownies cool in the pan for 10 minutes, then lift out using parchment paper and transfer to a wire rack. Cool completely before cutting.
  10. Dust with powdered sugar before serving, or drizzle with glaze if desired. Cut into squares and serve.

Notes

For gluten-free brownies, use a 1:1 gluten-free flour blend. For dairy-free or vegan, substitute butter with coconut oil and eggs with flax eggs. Don’t overmix the batter to keep brownies fudgy. Let brownies cool completely before cutting for clean edges. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: gingerbread brownies, holiday baking, festive dessert, chocolate gingerbread, easy brownies, Christmas treats, spiced brownies

Find it online: https://tomyumy.com/gingerbread-brownies-recipe-easy-festive-holiday-baking-ideas/