Gingerbread Brownies
These Gingerbread Brownies combine rich chocolatey goodness with warm, spicy flavors of gingerbread, perfect for chilly nights or festive gatherings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9×9 inch baking pan.
- In a bowl, mix together the flour, cocoa powder, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In another bowl, beat the melted butter and brown sugar together until smooth.
- Add the eggs and vanilla to the butter mixture and mix well.
- Combine the dry ingredients with the wet ingredients and stir until just combined.
- Fold in walnuts if using.
- Pour the batter into the prepared pan and spread it evenly.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before cutting into squares.
Notes
Serve warm with vanilla ice cream or whipped cream. They are also wonderful on their own, but a sprinkle of powdered sugar adds a festive touch. Store leftover brownies in an airtight container at room temperature for up to three days or refrigerate for up to a week.