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Gingerbread Brownies Recipe - Sugar & Cloth
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5 from 5 votes

Gingerbread Brownies Recipe with Molasses Frosting

Taking up the basic brownie recipe up a notch with seasonally inspired flavor, Gingerbread Brownies.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Desserts
Cuisine: Brownies
Keyword: gingerbread brownies
Servings: 12
Calories: 536kcal

Equipment

  • Baking pan 8"×8" or 9"×9"
  • Parchment paper or cooking spray
  • Whisk
  • Large mixing bowl
  • Medium bowl

Ingredients

For the Gingerbread Brownies:

  • 1/2 cup unsalted butter
  • 8 oz coarsely chopped semi-sweet chocolate
  • 3/4 cup white granulated sugar
  • 1/8 cup molasses
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tbsp all-purpose flour
  • 3 tbsp unsweetened cocoa powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips

For the molasses frosting:

  • 1/3  cup butter
  • 3 cup powdered sugar
  • 1 piece egg white
  • 1 tsp vanilla extract
  • 1 tbsp molasess
  • 1 tbsp milk or water

Instructions

To make the Gingerbread Brownies:

  • Melt the butter and chopped semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Remove the pan from the heat and pour into a large mixing bowl. Cool until slightly cool, about 10 minutes.
  • Preheat the oven to 350°F.
  • Line a baking pan with parchment paper or lightly spray with cooking spray.
  • Whisk in the sugar and molasses into the chocolate mixture.
  • Add in the eggs, one at a time, whisking until smooth after adding each one.
  • Whisk in the vanilla.
  • Fold in the flour, cocoa powder, ginger, cinnamon, cloves and salt.
  • Once fully combined, fold in the chocolate chips.
  • Pour the batter into the prepared baking pan.
  • Bake for 30-35 minutes or until a toothpick comes out without batter sticking to it. Remove from oven and let brownies cool completely. Once cooled, lift the brownies out of the pan using the parchment paper overhang and place on a cutting board. Slice into squares and frost, if desired.

To make the molasses frosting:

  • Place butter in a medium bowl and cream with a hand beater or stand mixer fitted with a whisk attachment until fluffy.
  • Add in 1 cup powdered sugar, egg white and vanilla extract. Mix well to combine.
  • Add 1 cup of powdered sugar and molasses.
  • Mix again and add in the remaining powdered sugar.
  • If the frosting is too thick, thin with 1 tablespoon milk or water. Place in the fridge and let sit for 30 minutes before frosting.

Nutrition

Calories: 536kcal | Carbohydrates: 70g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 166mg | Potassium: 324mg | Fiber: 3g | Sugar: 58g | Vitamin A: 473IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 3mg