A fusion of chocolate and spices, these Gingersnap Molasses Brownies are sure to be a new staple in your fall routine!

A fusion of chocolate and spices, these Gingersnap Molasses Brownies are sure to be a new staple in your fall routine!

If you know me, you know that I LOVE brownies. I always have at least 1 box of brownie mix in my cabinets. In an ideal world, I would eat a brownie every day for the rest of my life. I even joke with my boyfriend, “I love you more than brownies.”

Brownies are my best friends… when it comes to dessert, that is.

So now that it’s fall again (September 16th? Where has the month gone?!), I’m more than ready to get back into brownie blogging. I’m kicking off the 2015/2016 Brownie Season with Gingersnap Molasses Brownies.  

A fusion of chocolate and spices, these Gingersnap Molasses Brownies are sure to be a new staple in your fall routine!

Here’s what I’m talking about: a mash up between gingersnap molasses cookies and a rich brownie. It’s all the flavors of GSM, but in fudgy chocolate form. Gahhhh.

And to spice things up, we’re using fresh grated ginger. It gives the brownies an all-over ginger taste that you can smell from across the kitchen.

Then there’s the molasses. The familiar warmth is accentuated with a dash of cinnamon. The result is a decadent, chewy texture that will have you cutting little slivers out of the brownie pan (it’s just a touch-up job, right? Just gotta cut this liiiiittle piece off).

As much as I’m a plain and simple brownie girl, these babies give my Better Than Boxed Brownies a run for their money.

Oh, what I’d give for fall to be a never-ending season full of sweaters, 60° weather, and spiced treats.

Stay up to date with all things Broma on:

Facebook | Instagram | Pinterest | Twitter | BlogLovin’ | Snapchat: sarahfennell

Print

Gingersnap Molasses Brownies

  • Author: Sarah Fennel
Scale

Ingredients

  • 3/4 cup unsalted butter
  • 3/4 cup sugar
  • 3/4 cup dark molasses
  • 6 oz bittersweet chocolate, chopped
  • 23 large eggs, room temperature*
  • 1/3 cup fresh grated ginger
  • 1 cup plus 2 tablespoons all-purpose flour
  • 6 tablespoon cocoa powder
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped bittersweet chocolate, optional

Instructions

  1. Preheat oven to 350°F. Grease and line a 9″x9″ glass pan with parchment paper. Set aside.
  2. In a microwave-safe bowl, melt the butter. Remove from microwave, stir in sugar and molasses, and melt again for 30 seconds. Stir again and melt once more, this time for 60 seconds. You want the sugars and butter to bubble up slightly, but not burn. This amount of time should do the trick.
  3. Remove mixture from microwave and stir in bittersweet chocolate. This should melt the chocolate completely. If it doesn’t, put it in the microwave for another 15 seconds. Allow to cool slightly before whisking the eggs and fresh ginger.
  4. In a large bowl, mix the dry ingredients, then pour in the wet ingredients, mixing only until combined.
  5. Toss in an extra 1/2 cup bittersweet chocolate, if you’d like.
  6. Pour batter into prepared pan. Bake for 45 minutes, or until a knife inserted in the center of the brownies comes out mostly clean (a little batter is fine, it will turn into delicious fudgyness). Allow to cool for 15 minutes before removing from pan and cutting into 9 large squares.

Notes

*For fudgier brownies, use 2 eggs. For cakier brownies, use 3 eggs

 

48 comments

Avatar
Reply

Okay these have got to happen sometime over the holidays! Why have I never put chocolate with ginger? These sound amazing!

Sarah | Broma Bakery
Reply

Right? It’s not very common, but MAN is it good!

Avatar
Reply

Your photos are stunning. I love the mood it evokes. And that denim napkin?! OBSESSED. I want to go to a fabric store now and get one. Ok let’s talk about how amazing these brownies are….WANT.

Sarah | Broma Bakery
Reply

Thank you, thank you! As for the napkin, Crate & Barrel, girl! It’s my go to for cloth 🙂

Avatar
Reply

Oh my goodness, I’m so intrigued by these! I’ve never put ginger or molasses in my brownies. I’m kind of a brownie purist, but you have me wanting to try these!

Sarah | Broma Bakery
Reply

Gah, thank you, Joan! After eating them for 4 days, I have a feeling you’ll love em 🙂

Avatar
Reply

Hell yeah to these brownies! Love that you used fresh grated ginger – once of my favorite (herb/spices – what really is it?!). Gorgeous photos too!

Sarah | Broma Bakery
Reply

Fresh is the way to go! Thank you, Jessica!

Avatar
Reply

These brownies look AMAZING. Love the ginger snap flavor- so spicy and autumny 🙂 Pinning!

Sarah | Broma Bakery
Reply

I wish autumn would never end!

Avatar
Reply

These brownies are so happening, no matter that it is spring where we are! Love the idea of all that rich molasses and ginger on top of a fudge brownie – must try!! X

Sarah | Broma Bakery
Reply

Aww, yay! Please let me know what you think 🙂

Avatar
Reply

These brownies look like a perfect fall treat! Chocolate and ginger sounds AMAZING.

Sarah | Broma Bakery
Reply

It’s one of those underdog flavors that blows me away every time 🙂

Avatar
Reply

Okay, I literally read the title of your post and saw the picture of the brownies and GASPED. These sound soooo good! Love the creative gingersnap spin. And they. look. so. FUDGY!

Sarah | Broma Bakery
Reply

Thank you Lucia! So glad you enjoy 🙂 They were a total hit in my house!

Avatar
Reply

I totaly love GINGERSNAP MOLASSES BROWNIES. Thanks For Recipe

Avatar
Reply

Oh brownies, I love thee! And with all those gingersnap and molasses flavors? They kind of make me feel a bit better about it already being the middle of September.

I love how much freshly grated ginger you’re using in this recipe, no such thing as too much ginger flavor, ever. OK, that might not be true, but you get my point 😉

Sarah | Broma Bakery
Reply

NORA! Helloooo! I totally know what you mean about ginger. When it’s fresh, you just can’t get enough!

Avatar
Reply

Oh these look fabulous! Love the flavour combo. You manage to make brownies look so divine in your photos, they are the one thing I REALLY struggle to shoot!! I can just never get them quite right!

Sarah | Broma Bakery
Reply

Thank you so much, Annie! That’s so interesting, because I LOVE shooting them! It must be partially because I just love brownies so much, they’re like my muse 🙂

Avatar
Reply

If these are the start of the 2015/2016 Brownie Season, then I can’t wait to see more! dude, Gingersnap Molasses Brownies? are you fusing together two of my fave things: gingersnap cookies and brownies. freaking brilliant!

Sarah | Broma Bakery
Reply

Thank you mama! It’s going to be the best season yet 🙂

Avatar
Reply

Girl you are singing my song with these! Amazing!

Sarah | Broma Bakery
Reply

Thank you Carolyn! Virtually sending you some!

Avatar
Reply

Oh man! A mix between the two best desserts ever! Better the spicy ginger bite is unbeatable with chocolate thrown in the mix!

Sarah | Broma Bakery
Reply

Thank you Shelly! I agree, but maybe I’m a little biased 🙂

Avatar
Reply

Why do 2 eggs make it fudgier and 3 make it cakier? I’d have assumed the other way around. I’m gonna give these a try (with 2 eggs) real soon. Thanks for sharing!

Sarah | Broma Bakery
Reply

The more eggs, the more emulsification and therefore stability the brownies will have. This will lead to a cakier brownie. Fewer eggs will make the brownies more moist and fudgy. It can be different in cakes, but in brownies I’ve found this to work every time!

Avatar
Reply

What a scrumptious idea, Sarah! I love that you incorporated fall into this chocolatey dessert. I think fall spices (cinnamon, cloves, etc.) and chocolate can actually be some of the harder flavors to combine but you’ve done an amazing job here. I must make these because I’m a huge brownie fan too! They’re my favorite and biggest weakness!! 😉

Sarah | Broma Bakery
Reply

Thank you Beeta! We’re brownie twins! They get me every time 🙂

Avatar
Reply

nice I would like to enjoy this amazing cake with milk

Avatar
Reply

MMM these sound like the perfect autumn treat. Bring on all the brownies!

Sarah | Broma Bakery
Reply

Thank you Nicole! Brownies for all!

Avatar
Reply

These look amazing, love the pictures! The addition of ginger is a great idea!

Sarah | Broma Bakery
Reply

Thank you Mira! XO!

Avatar
Reply

Chocolate and ginger are quite fabulous together. I can see why these would give your fav brownie a run! You always seem to add more goodies to my ‘to make’ list! Thank you my dear!

Sarah | Broma Bakery
Reply

Aren’t they a great combo? So glad that you want to make them 🙂

Avatar
Reply

How much total bittersweet chocolate is needed. In the ingredients you say 6oz then a half a cup optional. How much chocolate is a half of cup? So total how much chocolate do I need?

Sarah | Broma Bakery
Reply

Hi Judith! Glad you’re making these. You need 6 ounces for the recipe. If you want to have additional chocolate chips in the brownies, you can add in a 1/2 cup to the batter, like what you’d do with chocolate chip cookies. If you don’t want chocolate chips, you’ll just need the 6 ounces.

Avatar
Reply

OMG food orgasim right now! Molasses with brownies. Hell yes!

Sarah | Broma Bakery
Reply

Haha, thank you Tricia 🙂

Avatar
Reply

My favorite flavors include ginger and molasses. I never thought to add them to my brownies. We love brownies and make them quite frequently.. One of my first posts was my go to brownie recipe. Today I am going to give yours a try. I hope mine look as good as yours.
I love your sight and your photos,they plain just make me green with envy. I need to work on all my blogging skills…but my photography would be number1, right up there with styling.
Once again…beautiful blog and great recipes. Off to bake these up now.

Sarah | Broma Bakery
Reply

Thank you so much, Lisa. Photography is my favorite part, so I sincerely appreciate the comment!

Avatar
Reply

Sarah, i’m kind of at a loss for words here! i’ve been following u on instagram for a while, and I’ve been meaning to, but haven’t had the chance to spend some ‘quality time’ on your blog until today. OMG. These brownies? NEXT LEVEL! I have a thing for molasses and ginger, so this is RIGHT up my alley! i am in love with your photography and pretty much all your recipes! I look forward to trying out a whole BUNCH! xx

Sarah | Broma Bakery
Reply

Noha,
Thank you so much for the compliments! So glad you follow, and so glad to have you here!!

Avatar
Reply

Monday is National Molasses bar day – I definitely think these would be appropriate.

Leave a Reply

Your email address will not be published. Required fields are marked *