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Gingerbread Brownies Recipe

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★★★★★

4.5 from 237 reviews

Delightfully spiced Gingerbread Brownies combine the rich, buttery texture of traditional brownies with warm gingerbread flavors, perfect for cozy gatherings or festive treats. These moist and tender brownies infused with molasses and aromatic spices offer a unique twist on a classic favorite.

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 Finishing

  • Confectioners’ sugar, for dusting

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, ensuring some overhang for easy removal.
  2. Combine Butter and Brown Sugar: In a large bowl, stir together the melted unsalted butter and packed light brown sugar until well blended and smooth.
  3. Add Eggs, Molasses, and Vanilla: Mix in the room temperature eggs, molasses, and vanilla extract into the butter and sugar mixture until thoroughly combined.
  4. Whisk 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 spices and leavening.
  5. Incorporate Dry Ingredients: Gradually stir the dry flour mixture into the wet butter and egg mixture, mixing just until no flour streaks remain and the batter is uniform.
  6. Spread Batter into Pan: Evenly spread the brownie batter into the prepared parchment-lined baking dish, smoothing the top with a spatula.
  7. Bake the Brownies: Bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs; for a 9×13-inch pan, reduce baking time to 25 to 30 minutes.
  8. Cool and Dust: Allow the brownies to cool completely in the pan. Once cooled, dust generously with confectioners’ sugar.
  9. Slice and Serve: Use the parchment paper overhang to lift the brownies from the pan. Cut into squares and serve.

Notes

  • Ensure eggs are at room temperature to create a smooth batter.
  • Do not overmix the batter once dry ingredients are added to keep brownies tender.
  • Check doneness by inserting a toothpick; a few moist crumbs are ideal for fudgy brownies.
  • For thicker brownies, use the 9×9-inch pan as directed; a larger pan will yield thinner bars.
  • Store brownies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
  • Molasses adds deep flavor; substitute with dark corn syrup or honey if unavailable, though flavor will differ.

Keywords: Gingerbread brownies, holiday dessert, spiced brownies, molasses brownies, ginger spice dessert

Find it online: https://todayfoodrecipe.com/gingerbread-brownies-recipe/