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Gingerbread Brownies

These chewy gingerbread brownies combine the warmth of traditional gingerbread with the fudgy texture of classic brownies. Infused with molasses, cinnamon, and ginger, they’re the perfect holiday dessert to share with loved ones.
Calories:
Author: Sandra Myers

Ingredients

  • 1 cup 2 sticks / 227 g unsalted butter, melted
  • 1½ cups 300 g light brown sugar, packed
  • 2 large eggs room temperature
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 2½ cups 312.5 g all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • Confectioners’ sugar for dusting

Instructions

  • Preheat the oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper, leaving a little overhang for easy removal.
  • In a large bowl, mix melted butter and brown sugar until smooth. Add eggs, molasses, and vanilla, stirring until glossy.
  • In another bowl, whisk flour, ginger, cinnamon, baking powder, and salt.
  • Gently fold the dry ingredients into the wet mixture until combined.
  • Spread evenly in the pan and bake for 30–35 minutes, or until the edges are firm and the center is set.
  • Let cool completely, dust with confectioners’ sugar, and cut into squares. Perfect with a warm drink on a chilly day.