Gingerbread Brownies

a gingerbread brownie on a plate with ice cream and sugared cranberries

4.4 Stars (11 Reviews)

Yield: 24 brownies

prep time: 15

cook time: 35

total time: 50

These gingerbread brownies are moist and fudgy, with a touch of molasses plus warm spices. So fun for the holidays!

Ingredients

2 cup sugar
½ cup unsalted butter melted and slightly cooled
½ cup vegetable oil
4 large eggs
1 Tablespoon molasses
1.5 cup all-purpose flour
10 Tablespoon unsweetened cocoa powder
½ teaspoon kosher salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoon pure vanilla extract
Powdered sugar optional
Sugared Cranberries optional garnish

Instructions

Preheat oven to 350° F.
Spray a 9'' x 13'' pan lightly with cooking spray or line pan with parchment paper and set aside.
In a large mixing bowl, stir together the sugar, butter, oil, eggs, and molasses.
In a separate medium bowl, whisk together the flour, cocoa, salt, cinnamon, ginger, nutmeg, allspice, and cloves.
Add dry ingredients to the wet ingredients, and then mix just until incorporated. Stir in the vanilla.
Pour into prepared pan and spread evenly. Bake for 20 minutes. Then turn the heat off and leave the pan in the oven for another 15 minutes. Remove pan to a rack to cool completely.
Cut into your desired size of brownies. Sprinkle individual brownies with powdered sugar before serving. Serve with vanilla ice cream and sugared cranberries, if desired.

Notes

from a farmgirl’s dabbles

Nutrition Information:

Serving: 1 Calories: 211kcal Carbohydrates: 30g Protein: 2g Fat: 9g Saturated Fat: 3g Polyunsaturated Fat: 6g Cholesterol: 41mg Sodium: 92mg Fiber: 1g Sugar: 22g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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