Description
These ultimate spiced gingerbread brownies combine a rich chocolate base with warm holiday spices like cinnamon, ginger, cloves, and nutmeg for a cozy, fudgy fall treat.
Ingredients
- ½ cup (43g) unsweetened cocoa powder (preferably Dutch-processed)
- 1 cup (120g) all-purpose flour
- ½ cup (160g) molasses (blackstrap recommended)
- ¾ cup packed (150g) light brown sugar
- ½ cup (113g) unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- Optional mix-ins: ½ cup chopped walnuts or pecans, or ½ cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or cooking spray. Optionally, line with parchment paper with an overhang for easy removal.
- Melt ½ cup (113g) unsalted butter in a small saucepan or microwave-safe bowl. Let cool slightly.
- In a large bowl, whisk together melted butter, ½ cup (160g) molasses, ¾ cup packed (150g) brown sugar, 2 room temperature eggs, and 1 teaspoon vanilla extract until smooth and glossy.
- In another bowl, sift or whisk together ½ cup (43g) unsweetened cocoa powder, 1 cup (120g) all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon cinnamon, ¼ teaspoon ground cloves, ⅛ teaspoon nutmeg, ½ teaspoon baking powder, and ¼ teaspoon salt.
- Add dry ingredients to wet mixture in two batches, folding gently with a spatula until just combined. Do not overmix.
- Fold in optional ½ cup chopped nuts or chocolate chips if using.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, checking at 30 minutes. Brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.
- Let brownies cool completely in the pan on a wire rack before slicing into squares.
Notes
Do not skip sifting or whisking dry ingredients to avoid clumps and ensure even spice distribution. Use room temperature eggs and slightly cooled melted butter to prevent batter seizing. Avoid overmixing once flour is added to keep brownies tender. Let brownies cool completely before slicing to avoid crumbling. Store airtight at room temperature up to 3 days, refrigerated up to 1 week, or frozen up to 3 months. For crispier edges, bake an additional 3-5 minutes or briefly broil the top for 30 seconds while watching carefully.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 of t
- Calories: 180
- Fat: 7
- Carbohydrates: 27
- Fiber: 2
- Protein: 3
Keywords: gingerbread brownies, spiced brownies, fall baking, molasses brownies, fudgy brownies, holiday treats