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Gingerbread Brownies

Gingerbread Brownies: Cozy Spices for Holiday Bliss

Indulge in these Gingerbread Brownies, a delightful mix of chocolatey richness and gingerbread spices, perfect for the holiday season.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter or vegan butter
  • 1.5 cups Light Brown Sugar or dark brown sugar for richer flavor
  • 2 large Eggs or flax eggs for vegan
  • 2 tablespoons Molasses or honey/maple syrup for different taste
  • 1 teaspoon Vanilla Extract
  • 2.5 cups All-Purpose Flour gluten-free flour for gluten-free option
  • 1 tablespoon Ground Ginger
  • 2 teaspoons Cinnamon
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Kosher Salt
  • Confectioners’ Sugar for dusting

Equipment

  • 9x9-inch baking dish
  • Mixing Bowl
  • Whisk
  • Spatula
  • measuring cups and spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and prepare a 9x9-inch baking dish lined with parchment paper.
  2. In a large mixing bowl, mix melted butter and brown sugar until smooth, then add eggs, molasses, and vanilla.
  3. In another bowl, whisk together flour, ginger, cinnamon, baking powder, and salt.
  4. Fold the dry ingredients into the wet ingredients until combined, being careful not to overmix.
  5. Spread the batter evenly in the baking dish and bake for 30-35 minutes until edges are set.
  6. Allow the brownies to cool completely in the pan before dusting with confectioners' sugar and slicing.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Add a scoop of vanilla ice cream for an extra treat. Store in an airtight container for up to 4 days at room temperature or refrigerate for up to a week.

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