Gingerbread Brownies
A delightful combination of rich chocolate and classic gingerbread spices, perfect for holiday baking.
Equipment
- 1 9-inch baking pan greased
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup cocoa powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 1/4 cup molasses
- 2 large eggs room temperature
- 1 tsp vanilla extract
Instructions
Preparation
- In a large bowl, whisk together the flour, baking powder, cocoa powder, ginger, cinnamon, cloves, and salt.
- In a separate bowl, cream the butter and brown sugar until light and fluffy. Add the molasses and mix well.
- Add the eggs one at a time to the wet mixture, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the greased baking pan, spreading evenly.
Serving
- Bake in a preheated oven at 350°F for 35-40 minutes. Allow to cool completely in the pan before slicing.
- Cut into squares and serve as is or with a dusting of powdered sugar.
Storage
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: For the best texture, do not overmix the batter once the dry ingredients are added. Ingredient Substitutions: You can use a gluten-free flour blend if needed. How to Serve: These brownies are delicious on their own or with a scoop of vanilla ice cream. Storage & Freshness: Keep in an airtight container to maintain freshness. Make-Ahead Tips: These brownies can be made a day in advance and stored at room temperature.