Gingerbread Brownies

Sweet and Simple Gingerbread Brownies

As the holidays approach, certain flavors like pumpkin, peppermint and gingerbread take center stage in a variety of kitchen creations. This gingerbread brownie recipe is an easy way to get your gingerbread fix in a simply decadent (and deliciously easy) dessert that you can make any night of the week. And it’s quite easy to turn this recipe into a weekend breakfast muffin: just spoon the batter into paper-lined, standard muffin cups until about 2/3 full and bake at 325° F for 20 minutes.

Gingerbread Brownies by Baked Chicago

Gingerbread Brownies by Baked Chicago

Gingerbread Brownies

Ingredients

  • 1/4 cup butter
  • 1/2 cup dark chocolate chunks
  • 2 eggs
  • 1 tsp ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp ground cloves
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup molasses
  • 1 cup granulated sugar
  • turbinado and confectioners’ sugar for dusting

Directions

  • Preheat your oven to 350° F. Lightly grease the bottom of a 13x9-inch baking pan with butter or shortening.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, ginger, cinnamon, cloves and baking soda. Set aside. Melt the butter in microwave-safe bowl. Add the molasses and eggs to the melted butter. Add the wet ingredients to the flour mixture and stir just until blended. Fold in the dark chocolate chunks.
  • Spread the batter in the prepared baking pan. Bake for 20 minutes. The center should be slightly firm to the touch. Cool completely on a wire rack, about 1 hour.
  • Dust lightly with turbinado and confectioners’ sugars; cut into 6 rows by 4 rows to make 24 brownies.
 Sweet and Simple Gingerbread Brownies Recipes

This recipe is part of Baked Chicago’s Simply Decadent Brownies Cookbook, rated Amazon’s top chocolate dessert-making cookbook at http://www.amazon.com/gp/product/0615727425. Baked Chicago donates 100% of proceeds from this book to the Greater Chicago Food Depository and PAWS Chicago.

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