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Gingerbread Brownies

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.

Gingerbread Brownies from Cosmopolitan Cornbread

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.

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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.

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In your mixing bowl, you will need 2 1/2 sticks (1 1/4 cup) of room temperature, unsalted butter.

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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.

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Add in 2 eggs, one at a time – mixing thoroughly in between each addition.

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Add in a teaspoon of vanilla and 1/3 cup molasses. Mix for about 30 seconds, until fully incorporated.

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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.

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Finely chop 1/2 cup of pecans.

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Gently fold them into the mixture.

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Spread it in your prepared pan, and smooth the top as best you can.

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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.

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Gingerbread Brownies by Cosmopolitan Cornbread

Gingerbread Brownies from Cosmopolitan Cornbread

Enjoy!

Gingerbread Brownies from Cosmopolitan Cornbread

Gingerbread Brownies

Gingerbread Brownies

Yield: 16
Prep Time: 10 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 45 minutes

Who doesn’t love gingerbread during the holiday season? Enjoy that festive flavor in these tender gingerbread brownies.

Ingredients

  • 2 3/4 cup all-purpose flour
  • 1 1/4 tsp salt
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • 1/2 tsp instant espresso powder *
  • 2 1/2 sticks (1 1/4 cup) unsalted butter, room temperature
  • 1 1/4 cup packed brown sugar
  • 2/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/3 cup molasses
  • 1/2 cup finely chopped pecans
  • powdered sugar for dusting

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spread it in your prepared pan, and smooth the top as best you can.
  6. 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

*If you don't have or can't find instant espresso powder, substitute a teaspoon of instant coffee granules. Mash the granules in the dish with the back of a spoon, until the granules are a fine powder. You can also omit this if you need to.
* Cooking time includes cooling period.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 264 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 28mg Sodium: 310mg Carbohydrates: 52g Net Carbohydrates: 0g Fiber: 1g Sugar: 35g Sugar Alcohols: 0g Protein: 3g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

9 thoughts on “Gingerbread Brownies”

  1. 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…..

    Reply
  2. 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!

    Reply
  3. 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 :-)

    Reply

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