Gingerbread Brownies

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.

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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!

Gingerbread Brownies

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

Ingredients

  • 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

Directions

  1. Preheat your oven to 350F
  2. 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
  3. Once it’s fully melted together, remove the saucepan from the heat
  4. 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
  5. Whisk in your eggs until fully combined
  6. Add your flour, salt, cinnamon and ginger, then whisk again until the dry ingredients are just incorporated
  7. Grab a 9-inch square pan and grease it so your brownies don’t stick
  8. Pour your batter into the pan
  9. Bake for 30-35 minutes, depending on your oven
  10. Let cool fully in the pan
  11. 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…

 

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Web-Hopping vol. 25

I love holiday baking season. The gingerbread, the peppermint, the beautifully decorated cookies. There’s just so much to bake and taste!  I’ve already started digging into my holiday recipe collection. Some of these are really easy recipes… others, not so much. I know I can’t make it to everything on my list, but I’ve definitely set some priorities for where to start. Here are a few of the holiday baking recipes I’m most excited about this year, from complex desserts to easy breakfast treats.

Ginger apple molasses cake with mascarpone frosting: What an incredible flavor combo! This cake would be the perfect cake for a festive holiday meal. I just tried my first recipe from the Broma Bakery blog today and it was fabulous, so I’d definitely trust this cake recipe too.

Ginger cakes: The first time I tasted gingerbread was at Colonial Williamsburg, funnily enough. It was this soft, pillowy, cakey cookie and I’ve dreamt of it for years, but have never found gingerbread that comes close to that texture. So obviously I have to give this recipe a shot!

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From Cooking Classy

Funfetti shortbread bites: These adorable little cookies are ALL OVER Pinterest. I’m on Pinterest all the time for work (so tough, right?) and I just keep seeing these beauties pop out at me. So clearly they need to happen soon.

Fudgy mint brownies: I impulse bought mint Oreos the other day, and now I know what I’m going to do with them! Tossing them into brownie batter sounds awesome.

white-chocolate-peppermint-cookies-3

From Baked in AZ

White chocolate peppermint crunch cookies: These would be fabulous for a cookie exchange! I love peppermint, and it goes so nicely with white chocolate.

Pumpkin gingerbread: I’ve actually made this before, but it’s been a few years so it is back on my list. Pumpkin and gingerbread go really nice together and this is a perfect breakfast treat.

Want more holiday recipe inspiration? Check out my Cookie Swap and Holiday Baking boards on Pinterest!