Go Back

Gingerbread Brownies

Gingerbread brownies combine semisweet chocolate, molasses, and warm spices in a fudgy square with a set top and a few moist crumbs at the center. Bake them in an 8x8-inch metal pan, then cool completely before slicing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling 2 hours
Total Time 2 hours 45 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 163
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz semisweet chocolate chopped
  • 0.5 cup unsalted butter
  • 0.75 cup light brown sugar packed
  • 2 tbsp unsulphured molasses
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
  • 0.25 tsp ground cloves

Equipment

  • 1 8x8-inch metal baking pan

Method
 

  1. Heat the oven to 350°F.
  2. Grease an 8x8-inch metal baking pan and line it with parchment paper, leaving overhang on two sides.
  3. Put the chocolate and butter in a large microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth.
  4. Stir the brown sugar and molasses into the chocolate mixture.
  5. Let the mixture cool for 5 minutes.
  6. Whisk in the eggs one at a time.
  7. Whisk in the vanilla extract.
  8. In a separate bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves.
  9. Fold the dry ingredients into the chocolate mixture just until no dry flour remains.
  10. Spread the batter evenly in the prepared pan.
  11. Bake for 25 to 30 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
  12. Cool completely in the pan, about 2 hours.
  13. Lift the brownies out by the parchment and cut into squares.

Notes

For fudgy brownies, avoid baking past the point when a toothpick has a few moist crumbs. Store in an airtight container in the refrigerator for up to 5 days; freeze well-wrapped brownies for up to 3 months. For a gluten-free option, use a 1:1 gluten-free baking flour.