Spiced Chewy Gingerbread Brownies (Printable Version)
Rich, chewy gingerbread brownies layered with warming spices for a comforting, flavorful dessert experience.
# Ingredients Required:
→ Wet Ingredients
01 -
227 grams unsalted butter
02 -
200 grams granulated sugar
03 -
320 grams molasses
04 -
2 large eggs
05 -
240 milliliters boiling water
→ Dry Ingredients
06 -
344 grams all-purpose flour
07 -
2 teaspoons ground ginger
08 -
1 teaspoon ground cinnamon
09 -
½ teaspoon ground cloves
10 -
½ teaspoon ground nutmeg
11 -
1 teaspoon baking soda
12 -
½ teaspoon salt
# Guide to Cooking:
01 -
Preheat the oven to 175°C and grease a 23x33 cm baking pan.
02 -
In a large saucepan over low heat, melt the butter. Remove from heat, then stir in sugar and molasses until well blended.
03 -
Allow the mixture to cool slightly, then beat in the eggs one at a time, mixing thoroughly after each addition.
04 -
In a separate bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
05 -
Gradually fold the dry ingredients into the wet mixture, stirring gently until just incorporated.
06 -
Carefully stir in the boiling water until the batter is smooth and uniform in texture.
07 -
Pour the batter into the prepared pan, spreading evenly, then bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
08 -
Let the brownies cool in the pan on a wire rack before cutting into squares and serving.
# Extra Suggestions:
01 -
For enhanced depth, substitute with dark molasses and adjust spices; adding a pinch of cayenne offers subtle heat. Store airtight at room temperature up to three days.