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Chewy Spice Brownies

Chewy Spice Brownies

Fudgy chewy brownies with warm cinnamon ginger cloves and cocoa
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 16

INGREDIENTS

Dry

  • 3/4 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine salt
  • 1/4 tsp baking powder.

Wet

  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract.

Optional mix ins

  • 1/2 cup semisweet chocolate chips
  • 1 tbsp espresso powder.

INSTRUCTIONS

Pan and batter

  • heat oven to 350 F and line an 8 x 8 inch pan with parchment
  • whisk flour cocoa spices salt and baking powder until uniform
  • whisk melted butter with both sugars until glossy
  • whisk in eggs one at a time until thickened then whisk in vanilla
  • fold dry ingredients into wet just until no dry streaks and do not overmix
  • fold in chocolate chips if using.

Bake and cool

  • spread batter evenly in pan and tap pan to release air pockets
  • bake until edges are set and center is slightly soft and a toothpick shows moist crumbs 24 to 30 minutes
  • cool in pan 30 minutes then lift out and cool completely before slicing for clean chewy squares.

Notes

1. use Dutch process cocoa for deeper chocolate flavor 2. reduce spices by half for a milder profile 3. add 1/2 cup chopped walnuts or pecans for crunch 4. for extra chewy texture slightly underbake and cool fully before cutting 5. store airtight at room temperature up to 3 days or freeze up to 2 months

Nutrition

Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g