Moist and chewy brownies with the holiday flavor of gingerbread.
Who doesn’t love gingerbread during the holiday season? Enjoy that festive flavor in these tender gingerbread brownies.
To begin, preheat your oven to 350 degrees. Line a 9×13 baking dish with non-stick foil. Lightly spray it with non-stick cooking spray and set it aside for now.
In a bowl, combine 2 3/4 cup all-purpose flour, 1 1/4 teaspoon each of salt and baking soda, 1 1/2 teaspoon each of cinnamon and ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon of allspice, and 1/2 teaspoon instant espresso powder. Stir it all together and set it aside for a moment.
In your mixing bowl, you will need 2 1/2 sticks (1 1/4 cup) of room temperature, unsalted butter.
To the butter, add 1 1/4 cup packed brown sugar and 2/3 cup white sugar. Beat these on high speed for about 3 minutes. You want the mixture to be fluffy and pale.
Add in 2 eggs, one at a time – mixing thoroughly in between each addition.
Add in a teaspoon of vanilla and 1/3 cup molasses. Mix for about 30 seconds, until fully incorporated.
Add your dry ingredients to your mixing bowl. Just a note here, if you are using a mixer that only has the standard metal beater attachments, I recommend you mix this together by hand with a wooden spoon or rubber spatula. If you are using a stand mixer, use the paddle attachment like you see here. Mix on low speed, just until it is combined.
Finely chop 1/2 cup of pecans.
Gently fold them into the mixture.
Spread it in your prepared pan and smooth the top as best you can.
Bake for 30-35 minutes or until the edges are just feeling firm to the touch. Cool the brownies in the pan until completely cooled, about an hour. Then cut into bars. Dust with powdered sugar if you like.
Enjoy!
Gingerbread Brownies
Ingredients
- 2 ¾ c all-purpose flour
- 1 ¼ teaspoon salt
- 1 ¼ teaspoon baking soda
- 1 ½ teaspoon cinnamon
- 1 ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- ½ teaspoon instant espresso powder *
- 1 ¼ c unsalted butter, 2 1/2 sticks, room temperature
- 1 ¼ c packed brown sugar
- ⅔ c sugar
- 2 eggs
- 1 teaspoon vanilla
- ⅓ c molasses
- ½ cup pecans, finely chopped
- powdered sugar, for dusting
Instructions
- To begin, preheat your oven to 350 degrees. Line a 9×13 baking dish with non-stick foil. Lightly spray it with non-stick cooking spray and set it aside for now.
- In a bowl, combine the all-purpose flour, salt, baking soda, cinnamon, ginger, nutmeg, allspice, and instant espresso powder. Stir it all together and set it aside for a moment.
- In your mixing bowl, combine the butter and sugars. Beat these on high speed for about 3 minutes. You want the mixture to be fluffy and pale. Add in the eggs, one at a time – mixing thoroughly in between each addition. Add in the vanilla and molasses. Mix for about 30 seconds, until fully incorporated.
- Add your dry ingredients to your mixing bowl. Just a note here, if you are using a mixer that only has the standard metal beater attachments, I recommend you mix this together by hand with a wooden spoon or rubber spatula. If you are using a stand mixer, use the paddle attachment like you see here. Mix on low speed, just until it is combined. Gently fold in the pecans.
- Spread it in your prepared pan and smooth the top as best you can.
- Bake for 30-35 minutes or until the edges are just feeling firm to the touch. Cool the brownies in the pan until completely cooled, about an hour. Then cut into bars. Dust with powdered sugar if you like.
Enjoy!
Notes
* Cooking time includes cooling period.
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
have a question? Why is there a featured video for skillet cheddar biscuits , mixed in with the Brownie recipe ???
I automatically clicked on the video thinking it was a video of the brownies !!
Is this a mistake ?? Just wondering…..
That is the featured video, and it displays site-wide. :)
These sound so delicious! I love anything gingerbread flavored! My husbands favorite cookies are soft molasses cookies that I bake every year and this recipe sort of reminds me of those, I will have to give these a try!
1.5 sticks of butter or 1 1/4 c doesnt add up
Oh!! Thank you for bringing that to my attention. I mis-typed the printable version. I have corrected it now :)
OMG…these look amazing!
Shelia @ House of Highlands
We will be making thses…sans nuts.
This one is going on my baking list – I baked your Rustic Zucchini Cake this past weekend which was a hit. Thank you for sharing another great recipe :-)
So glad you liked it!!