Gingerbread Brownies Recipe
Taking up the basic brownie recipe up a notch with seasonally inspired flavor, Gingerbread Brownies.
- 1/2 cup unsalted butter
- 8 oz coarsely chopped semi-sweet chocolate
- 3/4 cup 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
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 an 8"×8" or 9"×9" 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 and then 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 and 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.
Calories: 367kcal | Carbohydrates: 39g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 119mg | Potassium: 283mg | Fiber: 3g | Sugar: 28g | Vitamin A: 313IU | Calcium: 40mg | Iron: 3mg