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Gingerbread Brownies

Gingerbread brownies combine rich cocoa with molasses and warm ginger, cinnamon, and cloves in an easy baked treat. Their edges set while the center stays tender, with a toothpick showing a few moist crumbs when they’re ready.
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Prep Time 15 minutes
Cook Time 38 minutes
Cooling 2 hours
Total Time 2 hours 53 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp nonstick cooking spray
  • 0.5 cup unsalted butter cut into pieces
  • 0.33 cup unsweetened cocoa powder
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 0.25 cup unsulphured molasses not blackstrap
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp kosher salt

Equipment

  • 1 8-inch square metal baking pan

Method
 

  1. Heat the oven to 350°F.
  2. Line an 8-inch square metal baking pan with parchment paper, leaving an overhang on two sides, and lightly coat the parchment and exposed pan sides with cooking spray.
  3. Melt the butter in a medium saucepan over low heat.
  4. Remove the pan from the heat and whisk in the cocoa powder, granulated sugar, light brown sugar, and molasses until combined.
  5. Whisk in the eggs one at a time.
  6. Whisk in the vanilla extract until the mixture is smooth.
  7. In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, and salt.
  8. Fold the dry ingredients into the chocolate mixture just until no dry streaks remain.
  9. Spread the batter evenly in the prepared pan.
  10. Bake for 32 to 38 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  11. Cool completely in the pan, about 2 hours.
  12. Use the parchment overhang to lift out the brownies, then cut into 16 pieces.

Notes

For tender brownies, take them out when a toothpick inserted in the center comes out with a few moist crumbs. Store covered in the refrigerator for up to 5 days; freeze for up to 3 months. For a dairy-free option, use plant-based butter.