Gingerbread Brownies

Short Description

Gingerbread Brownies combine the rich, fudgy texture of traditional brownies with the warm, spiced flavors of gingerbread. This festive treat is perfect for the holiday season and makes a great addition to dessert tables or gift boxes.

Why You’ll Love This Recipe

• A unique twist on classic brownies
• Rich, fudgy texture with warm holiday spices
• Perfect for holiday gatherings and gifting
• Easy to make with simple ingredients
• Pairs well with coffee, tea, or hot cocoa

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter
• Brown sugar
• Molasses
• Eggs
• Vanilla extract
• All-purpose flour
• Cocoa powder
• Ground ginger
• Ground cinnamon
• Ground cloves
• Baking powder
• Salt
• Dark chocolate chips (optional)

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and line a baking pan with parchment paper.
2. Melt Butter & Sugar: In a saucepan, melt butter and brown sugar over medium heat. Stir in molasses and remove from heat.
3. Mix Wet Ingredients: Allow the butter mixture to cool slightly, then whisk in eggs and vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, ginger, cinnamon, cloves, baking powder, and salt.
5. Make the Batter: Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in dark chocolate chips if using.
6. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool & Serve: Let brownies cool completely before slicing. Enjoy as-is or with a dusting of powdered sugar.

Servings and Timing

• Servings: 9-12 brownies
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 40 minutes

Variations

• Frosted Gingerbread Brownies: Top with a cream cheese frosting for added richness.
• Extra Spicy: Add a pinch of nutmeg or black pepper for a more intense gingerbread flavor.
• Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
• Nutty Crunch: Stir in chopped pecans or walnuts for extra texture.
• Dairy-Free: Substitute butter with coconut oil or a dairy-free alternative.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigeration: Keep in the fridge for up to a week.
• Freezing: Wrap brownies individually and freeze for up to 3 months.
• Reheating: Warm in the microwave for 10-15 seconds for a gooey texture.

FAQs

Can I use blackstrap molasses?

Blackstrap molasses has a stronger, more bitter flavor. For a balanced taste, use regular unsulfured molasses.

How do I make my brownies extra fudgy?

Slightly underbake them and let them cool completely before slicing.

Can I make these brownies vegan?

Yes! Use flax eggs and a dairy-free butter substitute.

What size pan should I use?

An 8×8-inch pan works best, but a 9×9-inch pan will yield thinner brownies.

Can I add white chocolate chips?

Absolutely! White chocolate pairs wonderfully with the gingerbread spices.

How do I know when the brownies are done?

Insert a toothpick into the center; if it comes out with a few moist crumbs, they’re ready.

Do these brownies taste like classic gingerbread cookies?

They have the same warm spice flavors but with a rich, chocolatey twist.

Can I double the recipe?

Yes, just use a 9×13-inch pan and adjust the baking time accordingly.

What can I serve these brownies with?

They go great with vanilla ice cream, whipped cream, or a cup of spiced chai.

Can I make these ahead of time?

Yes! Bake them a day in advance and store them in an airtight container.

Conclusion

Gingerbread Brownies are the ultimate holiday treat, combining warm spices with fudgy chocolate goodness. Whether you enjoy them on their own or with a festive topping, they’re sure to be a hit at any holiday gathering. Try them this season and bring some extra cheer to your dessert table!

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