Gingerbread Brownies
Yield: 24 brownies
These gingerbread brownies are moist and fudgy, with a touch of molasses plus warm spices. So fun for the holidays!
Ingredients
- 2 cup sugar
- ½ cup unsalted butter melted and slightly cooled
- ½ cup vegetable oil
- 4 large eggs
- 1 Tablespoon molasses
- 1.5 cup all-purpose flour
- 10 Tablespoon unsweetened cocoa powder
- ½ teaspoon kosher salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 teaspoon pure vanilla extract
- Powdered sugar optional
- Sugared Cranberries optional garnish
Instructions
- 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 dry ingredients to the wet ingredients, and then 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 your desired size of brownies. Sprinkle individual brownies with powdered sugar before serving. Serve with vanilla ice cream and sugared cranberries, if desired.
Notes
from a farmgirl’s dabbles
Nutrition Information:
Serving: 1 Calories: 211kcal Carbohydrates: 30g Protein: 2g Fat: 9g Saturated Fat: 3g Polyunsaturated Fat: 6g Cholesterol: 41mg Sodium: 92mg Fiber: 1g Sugar: 22g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.