Irresistibly Chewy Gingerbread Brownies Recipe

Introduction

These irresistibly chewy gingerbread brownies bring together the warm spices of ginger and cinnamon with rich molasses for a delightful treat. Perfect for cozy afternoons or holiday gatherings, they combine the best of brownies and gingerbread in one bite.

Ingredients

• 1/2 cup unsalted butter (melted)
• 1 cup brown sugar
• 2 large eggs (room temperature)
• 1/4 cup molasses (dark)
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (gluten-free blend optional)
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon baking powder (ensure fresh)
• 1/4 teaspoon kosher salt
• 1 cup confectioners’ sugar
• 1/2 cup chocolate chips (semi-sweet or dark)
• 1/2 cup nuts (chopped pecans or walnuts)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
2. Step 2: In a large bowl, mix the melted butter and brown sugar until smooth. Add the eggs, molasses, and vanilla extract, then blend until the mixture is glossy.
3. Step 3: In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt until well combined.
4. Step 4: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
5. Step 5: Pour the batter into the prepared baking dish. Sprinkle the chocolate chips and chopped nuts evenly over the top.
6. Step 6: Bake for 30 to 35 minutes, until the edges are set and the center still jiggles slightly when shaken gently.
7. Step 7: Allow the brownies to cool completely in the pan on a wire rack, then dust with confectioners’ sugar and cut into squares.

Tips & Variations

• For extra chewiness, avoid overbaking; pull the brownies out when the center jiggles slightly.
• Swap nuts for dried cranberries or skip them for a nut-free version.
• Use gluten-free flour to make these brownies suitable for gluten-sensitive diets.
• Try adding a teaspoon of orange zest to brighten the gingerbread flavors.

Storage

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm individual squares in the microwave for 15 seconds for a soft, gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and a caramel-like depth to these brownies. Using regular granulated sugar may result in a dryer texture and less rich flavor.

Is it necessary to use molasses?

Molasses is key to achieving the classic gingerbread flavor and chewy texture. You can substitute with dark corn syrup, but the taste will be slightly different.

Irresistibly Chewy Gingerbread Brownies Recipe

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These Irresistibly Chewy Gingerbread Brownies combine the rich warmth of gingerbread spices with the fudgy texture of classic brownies, creating a festive treat perfect for the holiday season or anytime you crave a spiced dessert. With hints of molasses, cinnamon, and ginger, these brownies are chewy, flavorful, and studded with chocolate chips and nuts for added texture.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter (melted)
• 1 cup brown sugar
• 2 large eggs (room temperature)
• 1/4 cup molasses (dark)
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup all-purpose flour (gluten-free blend optional)
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon baking powder (ensure fresh)
• 1/4 teaspoon kosher salt

Toppings

• 1 cup confectioners’ sugar (for dusting)
• 1/2 cup chocolate chips (semi-sweet or dark)
• 1/2 cup nuts (chopped pecans or walnuts)

Instructions

1. Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper to prevent sticking and facilitate easy removal of the brownies.
2. Combine wet ingredients: In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs, molasses, and vanilla extract, then mix until the batter is glossy and well combined.
3. Mix dry ingredients: In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt until evenly distributed.
4. Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture. Fold them gently until just combined, ensuring not to overmix to maintain a chewy texture. Then, fold in the chocolate chips and chopped nuts evenly.
5. Pour and bake: Pour the batter into the prepared baking dish, smoothing the surface with a spatula. Bake in the preheated oven for 30 to 35 minutes. The edges should be set, and the center should jiggle slightly when gently shaken.
6. Cool and finish: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cool, dust the top with confectioners’ sugar and cut into squares for serving.

Notes

• For a gluten-free version, use a gluten-free all-purpose flour blend.
• Ensure baking powder is fresh for proper rise and texture.
• You can substitute molasses with dark corn syrup if needed, but molasses adds the authentic gingerbread flavor.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Adding nuts is optional but recommended for texture and flavor contrast.

Keywords: gingerbread brownies, chewy brownies, holiday dessert, spiced brownies, molasses brownies, chocolate chip brownies, easy baking recipe