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Dark Chocolate Gingerbread Brownies



  • 1 (19.8 ounce) box brownie mix
  • 2 teaspoons ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, melted
  • 1/4 cup dark molasses
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 4 (1 ounce) squares bittersweet chocolate, coarsely chopped
  • Glaze of your choice or confectioners' sugar


  1. Heat oven to 350 degrees F. Position a rack in lower third of oven. Spray bottom only of an 8 inch square baking pan with cooking spray or foil line the pan.
  2. In medium bowl, toss brownie mix with ginger, cinnamon, nutmeg and cloves.
  3. Add the melted butter, molasses, eggs and vanilla extract and mix with wooden spoon until just blended and all dry ingredients are moistened.
  4. Stir in chopped chocolate.
  5. Spread batter into prepared pan.
  6. Bake for 40 to 44 minutes or until a wooden pick inserted 2 inches from side of pan comes out clean or almost clean. Do not over-bake.
  7. Transfer to a wire rack.
  8. Spread glaze over brownies or sift confectioners' sugar over top.
  9. Cool completely.
  10. Cut into squares.

Makes 9 large or 16 small brownies.


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