Gingerbread Brownies
Indulge in these deliciously chewy Gingerbread Brownies, a perfect blend of warm spices and rich cocoa, ideal for holiday gatherings or as an everyday treat.
Ingredients
Base Ingredients
- 1 cup unsalted butter can be swapped for a plant-based version
- 2 cups brown sugar dark brown sugar can be used for richer flavor
- 4 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour whole wheat flour can be used as a healthier option
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon ground ginger increase amount for a spicier version
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Additions
- 1/2 cup molasses
- 1 cup chocolate chips optional, use quality chocolate for best taste
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, melt the butter and combine it with the brown sugar until smooth.
- Mix in the eggs one at a time, ensuring they are well blended before adding the next. Stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking powder, spices, and salt.
- Gradually combine the dry ingredients into the wet mixture, stirring until just integrated.
- Add in the molasses and chocolate chips if you’re using them, stirring until the mixture is uniform.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Allow the brownies to cool before cutting into squares and serving.
Notes
To serve, pair the brownies with vanilla ice cream or a drizzle of caramel sauce. Store in an airtight container at room temperature for 3-4 days, or freeze for up to three months.