Looking for something a little different for your holiday dessert tray? Have I got the treat for you!
These Gingerbread Brownies combine the best parts of their namesake baked goods. You get the molasses depth of gingerbread, and the richness of chocolate. This is basically a brownie recipe, with molasses and brown sugar in there to create a new take on gingerbread. It’s a simple recipe, too: you just use a single saucepan to create these beauties.
Remember how I waxed poetic about the spicy dough in last week’s gingersnap recipe? This recipe is pretty much the opposite take on gingerbread: molasses is now the star. The molasses flavor is pretty intense, so be warned if you don’t actually like how molasses tastes! You can use light brown sugar instead of dark to tone it down a bit, if you want… but I didn’t. Mine turned out super chewy and dense with an amazing chocolate start, and a deep, molasses finish.
I made these the night before a holiday event, and they kept just fine in an airtight container. The flavor got more intense over time. I didn’t mind that, but you might want to make these the same day you plan to serve them (or freeze them ’til you’re ready to enjoy!). While these aren’t cookies, you could probably get away with bringing them to a cookie exchange with some sort of logic about how gingerbread often IS a cookie. I don’t think people will reject your logic once they take a bite!
Original recipe: I heart eating. I’ve rewritten things a bit and added commentary.
Yield: 16-25 depending on how you cut your brownies
Total Time: ~55 minutes
Cook Time: 30-35 minutes
- 1/4 cup unsalted butter
- 2 oz bittersweet chocolate
- 1/3 cup molasses (not blackstrap)
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed (dark brown for more intensity, light brown if you want to dial down the flavor a bit)
- 2 large eggs, at room temperature
- 1 cup flour
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
Preheat your oven to 350F
- Use a large saucepan to melt your butter and chocolate together. Use low heat for this, and stir the mixture frequently so it’s properly mixed
- Once it’s fully melted together, remove the saucepan from the heat
- Add in your molasses, granulated sugar and brown sugar. Try to use a whisk, but be careful not to scratch your pan! I used a rubber whisk to play it safe and you’d probably be fine with a wooden spoon, too
- Whisk in your eggs until fully combined
- Add your flour, salt, cinnamon and ginger, then whisk again until the dry ingredients are just incorporated
- Grab a 9-inch square pan and grease it so your brownies don’t stick
- Pour your batter into the pan
- Bake for 30-35 minutes, depending on your oven
- Let cool fully in the pan
- Dust with powdered sugar right before you serve the brownies. If you do it too early, the sugar will dissolve and you won’t even see it!*
*I literally carried around a bag of powdered sugar all day so I’d have it to dust my brownies right before putting them out at an afternoon party. The things I do for baked goods…