1 cup (2 sticks / 227 g) unsalted butter, room temperature
1 cup (200 g) light brown sugar, packed
1 teaspoon gingerbread spice mix*
1 teaspoon vanilla extract
Instructions
Gingerbread Brownies
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, allowing some overhang on the sides for easy removal. This not only prevents sticking but also makes clean-up easier. Set the prepared dish aside.
In a large mixing bowl, combine the melted butter and light brown sugar. Stir vigorously with a wooden spoon or silicone spatula until the sugar is mostly dissolved and the mixture becomes glossy and cohesive, about 1-2 minutes. This step helps create a chewy texture in the final brownies.
Crack in the eggs one at a time, mixing well after each addition. Then, stir in the molasses and vanilla extract until fully incorporated. The batter will darken slightly and take on a rich, aromatic scent from the molasses.
In a separate medium-sized bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt. Be sure the dry ingredients are evenly mixed to prevent any pockets of spice or leavening agents from clumping in the batter.
Gradually add the dry ingredients into the wet ingredients, stirring gently but thoroughly after each addition. Continue mixing just until no streaks of flour remain and a thick, smooth batter forms. Overmixing at this stage can result in dense brownies, so stop as soon as the mixture is cohesive.
Transfer the batter into the prepared baking pan and use a spatula to spread it evenly into all corners, smoothing the top. The batter will be thick, so take your time to ensure an even surface for uniform baking.
Bake in the preheated oven for 28-33 minutes. The edges should appear set and slightly pulled away from the sides of the pan, while the center should look matte and be firm to the touch without any jiggle. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
Once baked, place the pan on a wire rack and allow the brownies to cool completely in the pan. This cooling step is crucial before frosting to prevent melting the ermine frosting.
