Gingerbread Brownies

These gingerbread brownies are thick and fudgy with a delicious chocolate gingerbread flavor. They have crinkly tops and are filled with chocolate chips. The combination of warm gingerbread spices, molasses and dark chocolate make for a unique flavor that's grown-up and perfect for Christmas.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings very large brownies, or 16 smaller brownies

Calories 441kcal

Author Fiona Dowling

Equipment

8x8 inch (20x20 cm) pan

Ingredients

1 cup all-purpose flour (125 grams)
¼ cup cocoa powder (23 grams)
1 teaspoon ground ginger feel free to use up to 1 ½ teaspoons for a stronger flavor
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
¼ teaspoon salt
½ cup brown sugar (100 grams) I used dark
½ cup granulated sugar (100 grams)
2 large eggs
⅓ cup molasses (80 ml) NOT blackstrap - the flavor is too strong
1 teaspoon vanilla extract
½ cup unsalted butter (112 grams) cut into cubes
4 ounces dark chocolate (112 grams) finely chopped
¾ cup chocolate chips (135 grams) optional

Instructions

Preheat the oven to 350F (180C or 170C on a convection oven). Line an 8x8 inch (20x20 cm) pan with parchment paper so that there's an overhang around the edges. Alternatively, lightly grease the pan.
In a medium bowl, whisk together the flour, cocoa, ginger, cinnamon, nutmeg, cloves and salt. Set aside.
In a second bowl, whisk together the brown sugar, granulated sugar, eggs, molasses and vanilla extract until you no longer see pieces of egg and there are no longer lumps of brown sugar. Set aside.
In a third large bowl add the butter and chopped chocolate. Melt together on a low heat using a double boiler (be sure the water doesn't touch the bottom of the bowl) or in the microwave. If microwave, use short 45-second intervals on medium power (not high, which is often the default) and stir between each interval until smooth. Let the mixture cool slightly.
Whisk the molasses mixture into the chocolate mixture. Whisk until the mixture looks even.
Carefully fold the flour mixture into the chocolate and molasses mixture. I do this by hand.
Fold in the chocolate chips.
Spoon the batter into the prepared pan and smooth the top.
Bake in the preheated oven for 35-40 minutes, or until an inserted toothpick comes out with a few damp crumbs.
Cool the brownies in the pan until they're completely cooled (the pan shouldn't feel warm). This will take a few hours.
To slice, lift the brownies out of the pan using the overhang of the parchment paper and place on a cutting board to slice (they must be completely cooled). Or if you greased the pan and didn't line it, slice them in the pan.

Notes

Pan Sizes: I used an 8x8 inch (20x20 cm) pan which produces very thick brownies. For this recipe a 9x9 inch (23x23 cm) pan will work as well. The brownies will be thinner and only need to bake for around 30 minutes.
Ginger: I typically use 1 ½ teaspoons ginger powder for a stronger gingerbread flavor. This depends on your personal preference.
Chocolate: I recommend using 50-70% dark chocolate for this recipe, or semi-sweet chocolate for a sweeter flavor. I don't recommend using anything above 75% or the brownies will be too bitter and you won't taste the gingerbread flavor as much.
Storage: Store brownies in an airtight container at room temperature for up to 4 days or in the fridge for up to 5 days.
Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan is sliced into 9 large brownies. You can likely get 16 brownies from this recipe.

Nutrition