Gingerbread Brownies
These rich, fudgy gingerbread brownies are flavored with molasses and warm spices, making them the perfect festive twist on a classic chocolate treat.
Equipment
- - 8×8-inch baking pan
- Mixing bowls
- - Whisk and spatula
- - Saucepan or microwave-safe bowl
Ingredients
- - ½ cup unsalted butter
- - 4 oz dark chocolate 60–70%, chopped
- - ¾ cup brown sugar
- - ¼ cup molasses
- - 2 large eggs
- - 1 tsp vanilla extract
- - ½ cup all-purpose flour
- - ¼ cup unsweetened cocoa powder
- - 1 tsp ground ginger
- - ¾ tsp ground cinnamon
- - ¼ tsp ground cloves
- - ¼ tsp salt
- - ½ tsp baking powder
- - ¾ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line an 8x8-inch pan with parchment.
- Melt butter and chocolate together. Cool slightly.
- Whisk in brown sugar and molasses, then eggs and vanilla.
- Sift in dry ingredients and stir until just combined.
- Fold in chocolate chips.
- Bake 28–32 minutes, until a toothpick comes out with moist crumbs.
- Cool, slice, and enjoy!
Notes
- For stronger spice, add a pinch of nutmeg.
- Store in an airtight container for up to 4 days.
- Freezer-friendly for up to 3 months.
- Store in an airtight container for up to 4 days.
- Freezer-friendly for up to 3 months.