Easy Gingerbread Brownies
User Reviews
5
Easy Gingerbread Brownies
Description
Easy Gingerbread Brownies blend classic brownie ingredients like granulated sugar, eggs, vegetable oil, vanilla extract, flour, cocoa powder, and powdered sugar with warming spices including ginger, cinnamon, nutmeg, allspice, and a pinch of sea salt. The batter results in a rich and moist brownie with a subtle holiday spice flavor.
The brownies are baked in a prepared 8×8 inch pan until the edges set but the center remains slightly soft, giving a comforting texture. The recipe includes an option to dot the batter with mini gingerbread men or broken gingerbread cookie pieces before baking, adding festive crunch and extra gingerbread flavor.
Variations include adding white or milk chocolate chips to enhance chocolate flavor, dusting with powdered sugar after baking for decoration, or using gluten-free flour blends and egg substitutes for dietary needs. The brownies store well in airtight containers and freeze for longer storage. Cooling completely before cutting ensures clean squares.
Ingredients
- 1 cup granulated sugar 200g
- 3 egg large
- ½ cup vegetable oil 125ml
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour aka plain flour, 100g
- ⅔ cup unsweetened cocoa powder 65g
- ½ cup powdered sugar sifted if lumpy, 50g
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon salt sea salt
Instructions
- Preheat the oven to 325°F. / 165°C. Lightly spray an 8x8 inch (20cm) square baking pan and line with parchment paper.
- In a medium bowl, whisk the sugar, eggs, oil and vanilla.
- In a separate bowl, whisk the flour, cocoa powder, powdered sugar, spices and salt.
- Pour the dry ingredients into the wet and gently stir until just combined.
- Pour the batter into the prepared pan and spread to the edges. Dot with mini gingerbread men (or broken up larger gingerbread cookies).
- Bake for 20-25 minutes, or until the edges are set but the centre still giggles slightly. Allow to cool completely before removing from the tray and cutting.
Notes
- Add white or milk chocolate chips to the batter for extra chocolate flavor.
- Sprinkle powdered sugar after baking for a decorative snowy effect.
- Decorate with holiday-colored sprinkles before baking to add color.
- Use a gluten-free 1:1 flour blend and ensure all ingredients are gluten-free for gluten-free brownies.
- Replace eggs with vegan substitutes or flax eggs for a vegan version.
- Store cooked brownies in an airtight container at room temperature for up to one week.
- Freeze cooked brownies in air-tight bags for up to 4 months; thaw at room temperature before serving.
- Sift powdered sugar before mixing to avoid lumps.
- Spray and line the baking pan with parchment paper to prevent sticking.
- Use butter instead of oil for a more cake-like brownie texture.
- If batter is too dry, add a few tablespoons of water to adjust.
- Let brownies cool fully before cutting to maintain shape.
- Add gingerbread cookie decoration before baking to ensure they stick to the brownies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 86mg | 4% |
| Potassium | 76mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 45IU | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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