These Gingerbread Brownies are moist and fudgy, with a touch of molasses plus warm spices.
This is the time of year when you’ll find the freezer in our second refrigerator stacked with numerous containers of homemade treats. I definitely inherited this December baking gene from Mom, who taught us girls how to turn up the Christmas tunes and dip, roll, sprinkle, and bake – and then share all the goods with friends and family during this wonderful holiday season. If you were one of our school or Sunday school teachers, coaches, bus drivers, or neighbors, you probably received a colorful tin full of Mom’s sweet handiwork.
My parents stayed with us last weekend, here to attend our daughters’ basketball games. And when the games were done (1 win, 2 losses), we all joined in the kitchen for a session of Christmas baking. These Gingerbread Brownies are new to the scene this year, and definitely a hit. They’re sure to be seen on Christmas platters and in colorful gifted tins for years to come!
* This is a sponsored post, created in partnership with White Lily®.
Look in our pantry and you’re sure to find a few different varieties of White Lily flour. My biscuits couldn’t live without White Lily’s self-rising flour. It is the magic component for creating fluffy, tender, light-as-air biscuits. Just look at these beauties!
And another favorite flour of mine is this White Lily Wheat & Almond Flour Blend. It’s awesome for any baking that we do, with a lovely bit of additional moistness. Earlier this year I shared with you these Lemon Heaven Bars and One-Bowl Almond Chocolate Chunk Blondies with Sea Salt, both recipes so very good!
I can be pretty picky about my brownies. I like them rich and moist and fudgy, almost a bit under baked, with a super thin crackle to the top crust. Cakey and dry brownies need not apply to my dessert menu!
These gingerbread brownies get high marks for their texture and flavor. They are incredibly moist. And with a touch of molasses, plus warmth from cinnamon, ginger, nutmeg, allspice, and cloves…these brownies are an easy-to-make treat that are perfectly in tune with this time of year.
The sprinkling of powdered sugar over the top is surely not required, but I think it adds a pretty touch. Kind of like a gentle snowfall on Christmas Eve. Total perfection.
Yield: 20 to 24 brownies
- 2 c. sugar
- 1/2 c. melted butter, slightly cooled
- 1/2 c. vegetable oil
- 4 large eggs
- 1 T. molasses
- 1-1/2 c. White Lily® Wheat & Almond Flour Blend
- 10 T. unsweetened baking cocoa
- 1/2 tsp. kosher salt
- 2 tsp. cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 1/4 tsp. cloves
- 1 tsp. pure vanilla extract
- powdered sugar
Preheat oven to 350° F. Spray a 9” x 13” pan lightly with cooking spray or line pan with parchment paper and set aside.
In a large mixing bowl, stir together the sugar, butter, oil, eggs, and molasses. In a separate medium bowl, whisk together the flour, cocoa, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Add the dry ingredients to the wet and mix just until incorporated. Stir in the vanilla. Pour into prepared pan and spread evenly. Bake for 20 minutes. Then turn the heat off and leave the pan in the oven for another 15 minutes. Remove pan to a rack to cool completely. Cut into desired size of brownies. Sprinkle individual brownies with powdered sugar before serving.
from a farmgirl’s dabbles©
If you aren’t able to find White Lily flour in a store near you, visit this page and simply click on the flour you want. You’ll be given options to locate the flour at a nearby store or to order it online.
And now I’ll leave you with a few more recipes using White Lily® flours that you might enjoy:
- Apple Cake with Fluffy Brown Sugar Buttercream
- Bacon Cheddar Drop Biscuits from White Lily
- Flaky Pie Crust from Spicy Southern Kitchen
- Cheddar Scallion Biscuits from the little kitchen
- Marzipan-Stuffed Almond Sugar Cookies from love & olive oil
- Honey Buns from Baking a Moment
- Whole Wheat Almond Flax Muffins from Hip Foodie Mom
- White Chocolate Ginger Cookies from Grandbaby Cakes
This post is sponsored by White Lily Flour. I am proud to be partnering with them again this year, bringing you delicious recipes from our kitchen using their beautiful flours. All opinions are 100% my own. Thank you for supporting the brands that help make this site possible.