Description
Deliciously spiced gingerbread brownies combining the rich flavors of molasses and warm ginger spices, baked to a perfect chewy texture and dusted with confectioners' sugar for a festive treat.
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
Finishing
- Confectioners' sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set aside to ensure easy removal of the brownies after baking.
- Combine Wet Ingredients: In a large bowl, mix the melted butter and packed brown sugar thoroughly until well combined. Then add the eggs, molasses, and vanilla extract, mixing until the batter is smooth.
- 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 spices and leavening.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until fully incorporated and a uniform batter forms without overmixing.
- Bake the Brownies: Spread the batter evenly into the prepared baking pan. Bake for 30 to 35 minutes, or until the edges are set and the center is no longer jiggly. For a 9×13-inch pan, reduce baking time to 25 to 30 minutes.
- Cool and Serve: Allow the brownies to cool completely in the pan before dusting generously with confectioners' sugar. Cut into squares and serve for a delightful gingerbread-inspired treat.
Notes
- Use room temperature eggs to ensure the batter mixes smoothly.
- Molasses adds depth and traditional gingerbread flavor; do not substitute for honey or syrups.
- If you prefer a more fudgy texture, slightly underbake by a few minutes.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
- Store brownies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- Confectioners' sugar can be replaced with a drizzle of white icing if desired.
Nutrition
- Serving Size: 1 brownie (based on 9x9 pan cut into 16 squares)
- Calories: 290 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
