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–+ servings

Gingerbread Brownies

Indulge in rich, gooey brownies with the warm, spicy notes of gingerbread, perfect for cozy gatherings during the holidays.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter, melted Use room temperature eggs for best results.
  • 1.5 cups light brown sugar, packed Dark brown sugar can also be used for a richer flavor.
  • 2 large eggs, room temperature
  • 2 tablespoons molasses Honey or agave syrup can be substituted.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2.5 cups all-purpose flour For gluten-free, substitute with a gluten-free blend.
  • 1 tablespoon ground ginger
  • 2 teaspoons cinnamon Feel free to add nutmeg or allspice for extra warmth.
  • 1 teaspoon baking powder
  • 0.5 teaspoon kosher salt
  • 1 cup confectioners' sugar For dusting after cooling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper for easy removal.
  2. In a large mixing bowl, combine the melted butter and brown sugar. Stir well until they meld into a smooth mixture.
  3. Add in the eggs, molasses, and vanilla extract. Mix until fully blended.
  4. In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt.
  5. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
  6. Spread the batter evenly in your prepared pan.
Baking
  1. Bake for 30-35 minutes, or until the edges are set and the center is firm.
  2. Let the brownies cool completely before sprinkling with confectioners' sugar and cutting into squares.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 18g

Notes

These brownies are delicious as is, but can be served warm with vanilla ice cream or drizzled with caramel/chocolate ganache. For storing, keep in an airtight container at room temperature for up to 3 days or freeze for 2-3 months.

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