Gingerbread Brownies Recipe
Current obsession: assorted flavored brownies. I’m not knocking the good ol’ chocolate kind, but I’ve recently discovered that you can get that sweet, moist, chewy, mmm…. in other flavors and I’ve kind of gone an eensy weensy bit brownie nuts. I’m also crackers for gingerbread and have managed to happily marry the two ideas in this one fantastic, awesome recipe that can only really be described by the happy marriage of two positive descriptors. If you’re looking for something new for your cookie tray or perhaps a sell-out at the holiday bake sale, look no further.
Prepare a 9×9 square pan (line it with foil overhang and spritz with the ol’ non-stick spray can) and preheat the oven to 350° f. Melt a stick of butter (½ a cup) in a small saucepan and set it aside to cool (without hardening) while mixing dry ingredients (the flour, baking soda, salt, and spices).
After these are whisked together, the sugar and molasses get stirred into the butter (until well blended) and the egg is beaten in.
The butter-sugar mixture is mixed with the flour-spice mixture and the chocolate chips are folded in.
Pour into the prepared pan and bake for 25 minutes, more or less, until they are barely set. ‘Ware overcooking, unless you want gingerbread bricks to build a gingerbread house or something.
Allow to cool completely before cutting. Store in a hard-to-reach, out-of-the-way place where you won’t accidentally eat the whole batch by yourself in one night because you keep walking by the counter, and, oh, hey, look, those delicious brownies…
ITEMS WE USED TO MAKE THIS RECIPE