Gingerbread flavors always remind us of the beautiful Christmas season. It is the time that fruit cakes and gingerbread cookies adorn dessert tables in many homes.
I reserve these spicy flavors for the end of the year, Fall’s pumpkin pie rich in famous pumpkin pie ushers in this delicious version of a brownie.
It's definitely the time for the Gingerbread brownie to shine, at least during Christmas. Traditionally, brownies are made of chocolate but this dense spicy brownie version ends the year in style.
Gingerbread brownie brings together a set of outstandingly intense flavors that make this particular brownie recipe irresistible. The nostalgic molasses sweet flavor provides a great backdrop for the tangy spicy.
You want to try our Holiday Rice Krispies and Peanut Butter gnomes for a more delightful experience.
Why This Recipe
In less than an hour, you have an outstanding dessert or coffee cake. It is my go-to recipe when I have limited time for dessert preparation.
Simple to make
No expert culinary skills are required to deliver great results. My 8-year-old can comfortably bake this brownie. She is intimidated by chocolate brownies but she finds Gingerbread brownies easier to make. Maybe the name of the brownie motivates her, every child I know loves Gingerbread cookies.
What makes this cake exquisite is the unique blend of spices. The spices transform a regular brownie into Gingerbread brownies.
- Mixing bowls
- Rubber spatula
- Electric Handheld mixer or Stand mixer
- Measuring cups and spoons
- Wooden skewers
- Baking tin ( 30cm by 10cm)
- Parchment paper
What you need and substitutes.
Regular all-purpose flour works perfectly in this recipe. You could substitute with gluten-free flour.
Butter gives the brownies a rich milky flavor and moisture therefore a soft and tender crumb. However, margarine still serves the purpose.
Eggs add moisture and make the brownie rise in volume.
Sweetens the brownie as well as contributes to its intense dark brown color. Regular granulated sugar still works well but you have to trade the rich color.
Cinnamon, Ginger, cloves, cardamon
These spices possess an earthy, woody flavor as well as a distinct tangy taste. That is why we call it Gingerbread brownie:
Molasses is an essential ingredient in this recipe. I love its rich distinct flavor and its dark color that it gives the gingerbread brownie recipe. Backstrap molasses is a more nutritious option loaded with nutrients and minerals.
Baking soda and baking powder
Unlike the chocolate brownie, we need a bit of leavening in this recipe. Their reaction with other ingredients releases air bubbles into the brownie butter. This makes the Gingerbread brownie less dense.
How to make Gingerbread brownies without chocolate
Mixing the dry ingredients.
Adding eggs, molasses, and vanilla extract to form a creamy mixture.
You will begin by greasing your baking tin and preheating the oven to 150C. In a large mixing bowl, whisk the dry ingredients until fully incorporated (flour, salt, spices, baking soda, and baking powder), and set aside.
In another mixing bowl cream butter and brown sugar until the mixture is light and fluffy. Add eggs, molasses, and vanilla extract to form a creamy mixture. Pour in the dry ingredients in two batches. Mix with a rubber spatula or the paddle attachment.
Pour the Gingerbread brownie into the prepared baking tin. Bake in the preheated oven for 15 minutes. Insert a wooden skewer to check readiness. It should come out clean when the brownie is ready.
Let the Gingerbread Brownie cool completely on a wire rack. Frost as desired and enjoy this delightful treat with a hot cup of coffee.
FAQ Gingerbread Brownies without Chocolate
How can I store leftover Gingerbread brownies?
In the unlikely event that you happen to have some leftover brownies, store the slices in an airtight container and refrigerate for about 5 days.
Can I freeze the GingerBread brownies?
Sure, these brownies freeze excellently. To freeze, wrap with plastic wrap and store in a freezer-friendly bag for up to 2 months.
Measure your ingredients accurately by using the scoop and level method. This method eliminates excess flour that could alter the moisture level in the brownie batter.
Do not overmix the batter. Over-mixing activates the gluten in the wheat flour making the brownie batter tough and rubbery.
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Gingerbread Brownies Without Chocolate
- 1 Mixing bowls
- 1 Rubber Spatula
- 1 Electric Handheld mixer or Stand mixer
- 1 Measuring cups and spoons
- 1 Wooden skewers
- 1 Baking tin ( 30cm by 10cm)
- 1 Parchment paper
- 2 cups All-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. Ginger
- ¼ tsp. Cloves
- ½ tsp. Nutmeg
- ½ tsp. Cardamom
- ½ tsp. Baking soda
- ½ tsp. Baking powder
- ¼ tsp. Salt
- ½ cup Unsalted butter
- ½ cup Light brown sugar
- 1 large Egg or two medium-sized eggs
- ¼ cup Molasses
- 1 tsp. Vanilla essence
- Grease your baking tin and preheat the oven to 150C. In a large mixing bowl, whisk the dry ingredients until fully incorporated (flour, salt, spices, baking soda, and baking powder), and set aside.
- In another mixing bowl cream butter and brown sugar until the mixture is light and fluffy. Add eggs, molasses, and vanilla extract to form a creamy mixture.
- Pour in the dry ingredients in two batches. Mix with a rubber spatula or the paddle attachment. Pour the Gingerbread brownie into the prepared baking tin.
- Bake in the preheated oven for 15 minutes Insert a wooden skewer to check readiness. It should come out clean when the brownie is ready.
- Let the Gingerbread Brownie cool completely on a wire rack.