Description

These Gingerbread Brownies combine the rich, spicy flavors of traditional gingerbread with the fudgy, dense texture of classic brownies. Perfect for the holiday season or any time you crave a festive treat, these brownies are infused with warm spices like ginger and cinnamon, balanced by molasses for a deep, complex sweetness. Finished with a dusting of confectioners’ sugar, they make an irresistible dessert or gift.

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 Dusting

Confectioners’ sugar

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper to prevent sticking and make for easy removal of the brownies after baking.
Combine Wet Ingredients: In a large bowl, mix the melted butter and brown sugar until well combined, creating a smooth, rich base for your brownie batter.
Add Eggs and Extracts: Beat in the eggs, molasses, and vanilla extract to the butter-sugar mixture, stirring until the mixture is smooth and uniform in texture.
Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to evenly distribute the dry spices and leavening agent.
Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, being careful not to overmix to maintain a tender brownie texture. Mix until just combined.
Spread Batter and Bake: Pour and spread the batter evenly into the prepared baking dish. Bake for 30 to 35 minutes until the edges are set but the center remains slightly soft for a fudgy texture.
Cool and Finish: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, dust generously with confectioners’ sugar. Cut into squares and serve.

Notes

For best texture, do not overbake; start checking at 30 minutes.
Room temperature eggs incorporate better and create a uniform batter.
Use parchment paper for easy removal and cleaner cuts.
Store brownies in an airtight container at room temperature for up to 3 days.
Adding nuts like chopped walnuts or pecans can add a pleasant crunch.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Gingerbread brownies, holiday dessert, spiced brownies, molasses brownies, festive dessert, ginger cinnamon brownies