Gingerbread Brownies Without Chocolate
Make this holiday season memorable by making this delicious, spicy version of brownies. The spicy and immensely sweet Gingerbread brownie will surely make a chilly winter warm and cozy. It is quick and relatively easy to make.
Servings: 6 people
Calories: 408kcal
Equipment
- 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
Ingredients
- 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
Instructions
- 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.
Notes
Frost as desired and enjoy this mouth-watering treat with a hot cup of coffee or as a dessert.
Nutrition
Serving: 1serving | Calories: 408kcal | Carbohydrates: 62g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 185mg | Potassium: 298mg | Fiber: 2g | Sugar: 29g | Vitamin A: 476IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 3mg