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!
