Irresistibly Chewy Gingerbread Brownies Recipe
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.
- 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
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
- 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.
- 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.
- Mix dry ingredients: In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt until evenly distributed.
- 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.
- 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.
- 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
