Can I substitute molasses with honey or maple syrup?

Molasses is key to that authentic gingerbread flavor because of its robust bitterness and depth, which honey or maple syrup lack. You can substitute in a pinch, but expect a milder, less complex flavor.

How do I know when the gingerbread brownies are done?

Look for set edges that pull slightly from the pan and a center that’s no longer jiggly but still soft. You can insert a toothpick—it should come out with a few moist crumbs, not wet batter. This balance ensures fudgy, chewy brownies.

Can I make these gluten-free?

Absolutely! Try substituting the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just be sure to check your blend for xanthan gum or add a bit to help with structure. Flavor and texture stay wonderfully close to the original.

What's the best way to cut these brownies cleanly?

Once completely cooled, use a sharp knife to slice. For even cleaner cuts, wipe the knife blade with a warm, damp towel between slices to prevent sticking and tearing.

Gingerbread Brownies – Warm, Spiced Holiday Fudge

Description

These Gingerbread Brownies combine the rich, buttery texture of traditional brownies with the warm, spicy flavors of gingerbread. Perfect for holiday gatherings or anytime you want a deliciously festive dessert.

Ingredients

Scale

Wet Ingredients

1 cup (2 sticks / 227 g) unsalted butter, melted
1 ½ cups (300 g) light brown sugar, packed
2 large eggs, room temperature
2 tablespoons molasses
1 teaspoon vanilla extract

Dry Ingredients

2 ½ cups (312.5 g) all-purpose flour
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon kosher salt

For Finishing

Confectioners' sugar, for dusting

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Instructions

Preheat and Prepare: Preheat your oven to 350°F. Line a 9×9-inch baking dish with parchment paper to prevent sticking and make removal easier. Set it aside.
Mix Wet Ingredients: In a large bowl, combine the melted butter and packed light brown sugar. Stir until smooth and well blended. Add the eggs, molasses, and vanilla extract, mixing thoroughly to incorporate all ingredients evenly.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt until well combined.
Mix Batter: Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until the batter is smooth and free of lumps. Ensure everything is fully incorporated but avoid overmixing to keep the brownies tender.
Bake: Spread the batter evenly into the prepared baking dish. Place in the preheated oven and bake for 35 minutes, or until the edges appear set and a toothpick inserted near the center comes out with moist crumbs but no raw batter. For a 9×13-inch pan, bake for 30 minutes.
Cool and Finish: Remove the brownies from the oven and allow them to cool completely in the baking dish. Once cooled, lightly dust the top with confectioners' sugar. Cut into squares and serve.

Notes

For a richer flavor, use dark molasses instead of regular molasses.
Ensure eggs are at room temperature for better mixing and texture.
Do not overbake; brownies will continue to set as they cool to keep them moist.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, adjusting as needed for texture.

Nutrition

Serving Size: 1 brownie (about 60g)
Calories: 250 kcal
Sugar: 18 g
Sodium: 150 mg
Fat: 11 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1.5 g
Protein: 3 g
Cholesterol: 50 mg