Go Back
–+ servings
Ginger Molasses Brownies

Ginger Molasses Brownies

Fudgy cocoa brownies with molasses and warming gingerbread spices
No ratings yet
PRINT PIN
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 16

INGREDIENTS

Dry

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

Wet

  • 3/4 cup unsalted butter
  • 4 oz bittersweet chocolate chopped
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/3 cup unsulphured molasses
  • 2 tsp vanilla extract.

Mix ins and finish

  • 1/3 cup crystallized ginger finely chopped optional
  • flaky salt for topping optional.

INSTRUCTIONS

Prep

  • Heat oven to 350 F and line a 9x9 inch baking pan with parchment and lightly grease
  • whisk flour cocoa baking powder salt ginger cinnamon and cloves until uniform.

Batter and bake

  • Melt butter and chocolate together and cool 5 minutes then whisk in brown sugar and granulated sugar
  • whisk in eggs one at a time until glossy then whisk in molasses and vanilla
  • fold in dry ingredients just until no dry streaks remain and fold in crystallized ginger if using
  • spread batter evenly in pan and bake until edges are set and the center is just set with moist crumbs on a toothpick 26 to 32 minutes
  • cool completely before slicing for clean cuts.

Notes

1. For extra chew add 1 tbsp water with the molasses. Swap half the butter with neutral oil for a softer texture. Use dark cocoa for deeper chocolate flavor. Replace crystallized ginger with 1/2 cup chopped walnuts or pecans. I cannot browse the web in this chat so this is a normalized composite based on common ginger molasses brownie techniques

Nutrition

Calories: 240kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g