Description

These Gingerbread Brownies combine the rich, chewy texture of classic brownies with warm, festive gingerbread flavors. Infused with molasses, ground ginger, cinnamon, and a touch of vanilla, this dessert is perfect for holiday gatherings or cozy evenings. With a crisp edge and soft center, they are dusted with confectioners’ sugar for a sweet finishing touch.

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

For Serving

Confectioners’ sugar, for dusting

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Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, ensuring the paper hangs over the edges for easy removal later, and set aside.
Combine Wet Ingredients: In a large mixing bowl, stir together the melted butter and packed light brown sugar until smooth and well combined.
Add Eggs and Flavors: Beat in the eggs one at a time until fully incorporated, then mix in molasses and vanilla extract to infuse the batter with rich flavor.
Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to ensure even distribution of spices and leavening.
Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently but thoroughly until the batter is uniform and no dry spots remain.
Spread Batter in Pan: Evenly spread the brownie batter into the prepared baking dish, smoothing the top with a spatula for an even bake.
Bake: Place the pan in the oven and bake for 30-35 minutes, or until the edges are set and a toothpick inserted in the center comes out with only a few moist crumbs. For a 9×13-inch pan, reduce baking time to 25-30 minutes.
Cool: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack to set properly.
Finish and Serve: Once cooled, dust the top with confectioners’ sugar. Lift the brownies out of the pan using the parchment paper edges, cut into 16 squares, and serve.

Notes

For fudgier brownies, slightly underbake and ensure not to overmix the batter.
Storage: Keep brownies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Molasses is key to authentic gingerbread flavor; do not substitute with syrup if possible.
Room temperature eggs help create a smoother batter and better texture.
Use parchment paper for easy removal and clean-up.