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Gingerbread Brownies Recipe

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★★★★★

4.8 from 64 reviews

These Gingerbread Brownies are a delightful twist on classic brownies, infused with warm gingerbread spices like ginger, cinnamon, nutmeg, and cloves. Rich dark chocolate and molasses add deep flavor and a fudgy texture, making them perfect for holiday treats or anytime you crave a spicy, chocolaty dessert.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (125 grams)
  • 1/4 cup cocoa powder (23 grams)
  • 1 teaspoon ground ginger (up to 1 1/2 teaspoons for stronger flavor)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup brown sugar (100 grams, dark preferred)
  • 1/2 cup granulated sugar (100 grams)
  • 2 large eggs
  • 1/3 cup molasses (80 ml, NOT blackstrap)
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter (112 grams, cut into cubes)

Chocolate

  • 4 ounces dark chocolate (112 grams, finely chopped)
  • 3/4 cup chocolate chips (135 grams, optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C or 170°C convection). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal, or lightly grease it.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, ground ginger, cinnamon, nutmeg, cloves, and salt. Set this mixture aside.
  3. Combine Sugars and Eggs: In a separate bowl, whisk brown sugar, granulated sugar, eggs, molasses, and vanilla extract until smooth and free of lumps or visible egg pieces.
  4. Melt Butter and Chocolate: Place butter and chopped dark chocolate in a large bowl. Melt gently over low heat using a double boiler (water should not touch the bowl), or microwave in 45-second intervals at medium power, stirring between intervals until smooth. Allow to cool slightly.
  5. Combine Wet Mixtures: Whisk the sugar and egg mixture into the melted chocolate and butter mixture until uniform and smooth.
  6. Incorporate Dry Ingredients: Gently fold the flour mixture into the wet chocolate-molasses mixture by hand until just combined.
  7. Add Chocolate Chips: Fold in the optional chocolate chips evenly throughout the batter.
  8. Transfer to Pan and Smooth: Spoon the batter into the prepared pan and spread into an even layer creating a smooth surface.
  9. Bake: Bake in the preheated oven for 35-40 minutes. Check doneness by inserting a toothpick; it should come out with a few moist crumbs attached, not wet batter.
  10. Cool Completely: Let the brownies cool completely in the pan until it no longer feels warm—this can take a few hours for best texture.
  11. Slice and Serve: Use the parchment overhang to lift the brownies out of the pan onto a cutting board for slicing, ensuring they are completely cooled. If pan was greased instead, slice directly in the pan.

Notes

  • Use dark molasses for optimal flavor but avoid blackstrap molasses, which is too strong.
  • Adjust ground ginger quantity based on your preference for spice intensity (up to 1 1/2 teaspoons).
  • Cooling the brownies fully before cutting prevents crumbling and ensures clean slices.
  • Chocolate chips are optional but add extra chocolate bursts.
  • Using parchment paper with overhang simplifies removal and slicing of brownies.

Keywords: gingerbread brownies, holiday brownies, chocolate gingerbread, spiced brownies, molasses brownies, festive dessert

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