gingerbread brownie
These gingerbread brownies are the ultimate holiday treat. Imagine your favorite rich, fudgy brownie with tangy ginger, soothing spices, and molasses.
gingerbread brownie
Your favorite brownie and a soft gingerbread cookie fell in love under the mistletoe and the gingerbread brownie was born. Imagine brownies with the tried-and-true fluffy, crackly top. However, it is designed for the holidays. Loaded with tingly ginger, warming spices, and molasses for the ultimate December treat. It’s rich, chewy, chocolaty, and has a hint of spiciness that’s perfect.
What are gingerbread brownies?
Think of your favorite super fudgy brownie. A brownie with a glossy exterior and melty, chocolatey interior that will instantly make you close your eyes in bliss. are u there? good. Imagine all the best holiday flavors packed together.
Fresh grated ginger gives a bright, warming kick Classic gingerbread spices like cinnamon and cloves Rich chocolate flavor
It’s sweet, slightly spiced, and has a deep chocolate flavor, perfect for a hot mug. Preferably with marshmallows.
Ingredients needed for gingerbread brownies
Here’s the holiday lineup that brings these brownies to life.
Butter Granulated sugar Eggs Molasses Fresh grated ginger Cinnamon Ginger Cloves Cocoa powder All-purpose flour Chocolate chips or chopped chocolate
Brownies are simple, but with the right utensils you can make them to perfection.
8 x 8 inch metal pan Parchment paper for cleaning and crisp edges Whisk + rubber spatula for mixing Fine grater or microplane for fresh ginger
Tips for making perfect gingerbread brownies
As you know, we love ambiguity, so here’s how to get around it.
Whisk the eggs and sugar well. This creates a crackly top. Do not overmix once you add the flour. Overmixing will make the brownies more cakey. Use fresh ginger! This makes a big difference in flavor and warmth. Lightly underbake. Pull it out when the center seems a little undercooked. It will continue to solidify as it cools. Cool before slicing. I know, it’s torture, but it gives perfect squares and the best fluffy texture
How to store brownies
Brownies keep incredibly well (as long as you don’t eat them all on the first day).
Store in an airtight container at room temperature for 3 to 4 days. For extra-soft brownies, add a piece of bread to the container. On the second day, the flavor of the spices intensifies and becomes even more delicious.
Can gingerbread brownies be frozen?
I’m sure you can! These babies freeze like a dream and are perfect for make-ahead snacks.
Wrap the slabs tightly or freeze them cut into squares. Store in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or microwave for 10-15 seconds until simmering.
If you love brownies and gingerbread, or just want a break from classic holiday desserts, these gingerbread brownies will become your new favorite tradition. It’s rich, chewy, warmly spiced, and surprisingly easy. This is exactly what December baking should be like.
1/2 cup unsalted butter
3/4 cup granulated sugar
4 ounce bittersweet chocolatecoarsely chopped
2 big eggs
1 teaspoon vanilla essence
2 tablespoons molasses
2 tablespoons freshly grated ginger
3/4 cup all-purpose flour
1/4 cup Cocoa powder processed in the Netherlands
1 teaspoon cinnamon powder
1/2 teaspoon cloves
1/2 teaspoon salt
Instructions
Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper on all sides and set aside. Add butter and granulated sugar to a large microwave-safe bowl. Microwave until butter is completely melted and mixture is hot to the touch, about 1 minute, then remove and whisk. Add the chopped chocolate and microwave for another 30 seconds. Remove the bowl. The chocolate should be completely melted. If not, microwave for another 15 seconds. Whisk again. Add the eggs (straight from the fridge) and vanilla and whisk vigorously for about 30 seconds until the mixture is glossy. (There is no need to cool the chocolate mixture before adding the eggs; just mix it right away.) Then add the molasses and grated ginger and mix. Add cocoa powder, flour, spices, and salt and whisk slowly until homogeneous. Using a silicone spatula, scrape the batter onto the prepared baking sheet, spreading it evenly to the corners and smoothing the top. Bake until the top is glossy, the edges are set, and a butter knife inserted into the center comes out with slightly moist crumbs, about 30 minutes. Place the pan on a cooling rack and allow the brownies to cool completely in the pan. Use parchment paper to lift the brownie from the pan, transfer to a cutting board, cut the brownie into 9 equal pieces, and enjoy.
