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To make gooey gingerbread brownies, you need: - 1 cup unsalted butter, melted - 1 cup packed brown sugar - 1 cup granulated sugar - 4 large eggs - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup unsweetened applesauce - 1/4 cup molasses - Optional: powdered sugar for dusting You can swap some ingredients for different flavors or dietary needs: - Use coconut oil instead of butter for a dairy-free option. - Replace granulated sugar with coconut sugar for a lower glycemic index. - Applesauce can be swapped with mashed banana for a fruity twist. - For gluten-free brownies, use almond flour or a gluten-free blend instead of all-purpose flour. Choosing great ingredients makes a big difference in flavor: - Buy unsalted butter for better control over salt levels. - Use pure vanilla extract, not imitation, for a richer taste. - Choose high-quality cocoa powder for a deep chocolate flavor. - Check the freshness of your spices; ground spices lose flavor over time. - Look for molasses that is thick and dark, which adds depth to your brownies. {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). 2. Grease a 9x13 inch baking pan with butter or spray. You can also line it with parchment paper. This makes it easy to lift out the brownies later. 3. In a large bowl, mix the melted butter, brown sugar, and granulated sugar. Whisk them until creamy. 4. Crack the eggs into the bowl one at a time. Mix well after each egg. Add the vanilla extract and stir until smooth. 5. In a separate bowl, sift the flour, cocoa powder, ginger, cinnamon, nutmeg, baking powder, and salt together. This helps blend the dry ingredients. 6. Gradually add the dry mix to the wet mix. Use a spatula to fold gently. Stop mixing when just combined; it should be thick and slightly lumpy. 7. Fold in the applesauce and molasses. This gives the brownies a rich flavor. Mix until everything is smooth. 8. Pour the brownie batter into your prepared baking pan. Use a spatula to spread it evenly. 9. Bake in the preheated oven for 25-30 minutes. Check with a toothpick; it should come out with a few moist crumbs, not wet batter. 10. Let the brownies cool in the pan for about 10 minutes. Use the parchment paper to lift them out. Place them on a wire rack to cool completely. 11. Once cool, cut the brownies into squares. If you like, dust them with powdered sugar for a festive look. 12. For a special treat, serve warm brownies with vanilla ice cream and caramel sauce. A sprinkle of cinnamon or chopped candied ginger on top adds a nice touch. To get that perfect gooey texture in your brownies, follow these steps: - Use the Right Ingredients: The combination of butter, brown sugar, and molasses gives moisture. - Don’t Overmix: When you mix the dry and wet ingredients, stir until just combined. - Check Baking Time: Bake until a toothpick shows a few moist crumbs. It should not be dry. - Cool Properly: Let the brownies cool in the pan for ten minutes. This helps set the gooey center. Here are some common mistakes that can ruin your brownies: - Overbaking: Keep an eye on the time. Remove them from the oven as soon as they are done. - Too Much Flour: Make sure to measure your flour correctly. Too much can lead to dry brownies. - Skipping the Parchment: Use parchment paper to help lift brownies out easily. - Not Letting Them Cool: Cutting them too soon can make them fall apart. Give them time! Using the right tools can make baking easier: - Mixing Bowls: A large, sturdy bowl is best for mixing. - Whisk: A whisk helps blend your ingredients well. - Spatula: Use a spatula for folding in dry ingredients gently. - 9x13 Inch Baking Pan: This size is perfect for even baking. - Parchment Paper: This helps with easy removal and cleanup. These tips will help you create the most delicious gooey gingerbread brownies. Enjoy every bite! Pro Tips Use Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for a smoother batter and better emulsion. Don’t Overmix: Mixing too much can lead to tough brownies. Fold the ingredients gently until just combined. Test for Doneness: A toothpick should come out with moist crumbs, not wet batter. This ensures your brownies remain fudgy inside. Experiment with Toppings: Enhance the flavor by adding crushed nuts, chocolate chips, or a drizzle of chocolate ganache on top before serving. {{image_4}} You can customize these brownies to fit your taste. Add in some chocolate chips for extra gooeyness. Nuts like walnuts or pecans add a nice crunch. For a spicier kick, try adding a pinch of cayenne pepper. You can also mix in dried fruits like cranberries or cherries for a tart contrast. If you need a gluten-free version, swap the all-purpose flour with a gluten-free blend. Many blends work well, but ensure it includes xanthan gum. For a dairy-free option, use coconut oil instead of butter. You can also choose plant-based eggs or applesauce to replace eggs. During the holidays, you can switch up the spices to match the season. Use pumpkin spice mix in place of ginger and cinnamon for a fall twist. For Christmas, try adding peppermint extract instead of vanilla. You can also top the brownies with festive sprinkles or crushed candy canes for a holiday look. To keep your gooey gingerbread brownies fresh, let them cool first. Once they cool, place them in an airtight container. This helps lock in moisture and keeps them soft. You can store them at room temperature for up to four days. If you want to keep them longer, consider refrigerating them. Just remember to wrap them tightly to avoid drying out. Freezing is a great way to save brownies for later. Cut them into squares before freezing. Wrap each piece in plastic wrap, then place them in a freezer bag. This makes it easy to grab one when you need a treat. They can last in the freezer for up to three months. When you’re ready to enjoy, just thaw them in the fridge overnight or at room temperature for a few hours. To enjoy your brownies warm, preheat your oven to 350°F (175°C). Place the brownies on a baking sheet. Heat for about 10 minutes or until warm. You can also microwave them for 15-20 seconds. This method works well for a quick fix. For extra indulgence, top with a scoop of ice cream or a drizzle of caramel sauce before serving. Yes, you can substitute some ingredients. If you need a dairy-free option, use vegan butter instead of unsalted butter. Applesauce can replace some eggs for a vegan version. You can also use coconut sugar in place of brown sugar for a different sweetness. However, be aware that these changes might alter the taste and texture slightly. To check if your brownies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, your brownies are ready. Avoid wet batter on the toothpick. The edges should look set but the center can remain soft. This ensures a gooey texture. These brownies can last for up to five days at room temperature. Store them in an airtight container to keep them fresh. You can also freeze them for up to three months. Just wrap them tightly in plastic wrap and then in foil before freezing. Thaw them at room temperature when you’re ready to enjoy. This blog post covered everything from picking great ingredients to baking tips. You learned how to achieve a gooey texture and avoid common mistakes. I shared fun variations for every season and helpful storage tips. In the end, baking brownies can be simple and rewarding. With these steps and insights, you can make delicious treats any time. Enjoy your baking journey!

Gooey Gingerbread Brownies

Deliciously rich brownies infused with gingerbread flavors, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/4 cup molasses
  • to taste optional powdered sugar for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or spray, or line it with parchment paper, leaving some overhang for easy removal later.
  • In a large mixing bowl, combine the melted butter, packed brown sugar, and granulated sugar. Whisk them together until well mixed and creamy.
  • Add the eggs to the mixture one at a time, ensuring to mix thoroughly after each addition. Stir in the vanilla extract until the batter is smooth and cohesive.
  • In a separate bowl, sift together the all-purpose flour, cocoa powder, ground ginger, ground cinnamon, ground nutmeg, baking powder, and salt to ensure even distribution of the dry ingredients.
  • Gradually incorporate the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; the batter should remain thick and slightly lumpy.
  • Carefully fold in the unsweetened applesauce and molasses, which will imbue the brownies with a rich gingerbread flavor. Mix until everything is delectably smooth and well combined.
  • Pour the brownie batter into your prepared baking pan, using a spatula to spread it evenly across the base.
  • Place the pan in the preheated oven and bake for 25-30 minutes. The brownies are ready when a toothpick inserted into the center comes out with a few moist crumbs clinging to it (avoid any wet batter).
  • Once baked, allow the brownies to cool in the pan for about 10 minutes. Then, using the edges of the parchment paper, carefully lift them out and transfer to a wire rack to cool completely.
  • After they have cooled, cut the brownies into squares to serve. If desired, dust the tops with powdered sugar for an extra festive touch.

Notes

Serve warm with vanilla ice cream and caramel sauce for an indulgent treat.
Keyword brownies, gingerbread, holiday dessert