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Fudgy Gingerbread Brownies

Close-up of three fudgy gingerbread brownies stacked on a white plate, showing a rich, dark texture.
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A recipe for rich, fudgy brownies infused with classic gingerbread spices, perfect for holiday baking.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1/2 cup molasses
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the molasses and vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, ginger, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Fold in the chocolate chips, if using.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.
  9. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  10. Cut into squares. Frost if desired.

Notes

  • For a festive topping, use a simple vanilla glaze or a cream cheese frosting.
  • If you prefer a stronger ginger flavor, add 1/2 teaspoon of ground dry ginger to the batter.
  • These brownies are excellent made one day ahead; the flavor deepens overnight.

Nutrition

Find it online: https://spoonsprout.com/gingerbread-brownies-fudgy-holiday-recipe/