These Gingerbread Brownies are the perfect holiday season treat–or make them year-round, because they are just that good.

These are soft, moist, and dense in texture. The chocolate flavor hits the tongue first, followed by the pleasant warmth of ginger. The combination is fantastic.

If you want to aim for an especially nice presentation, cut off the very edge of the brownies all the way around, then slice the interior into nice squares or rectangles.

Unfortunately, someone has to eat those leftover edge pieces. Oh, darn.

PrintBready or Not Original: Gingerbread BrowniesThese gingerbread brownies are soft and delicious, the best parts of two fabulous treats combined into one.Course Dessert, SnackCuisine AmericanKeyword bars, brownies, gingerbreadAuthor Beth CatoEquipment9×13 panaluminum foilIngredients1 1/2 cups all-purpose flour1/4 cup Dutch-processed cocoa powder sifted1/2 teaspoon salt1/2 teaspoon baking powder1/4 teaspoon baking soda4 ounces semisweet chocolate chopped or in chips8 Tablespoons unsalted butter 1 stick1 Tablespoon ground ginger1 cup brown sugar packed2 large eggs room temperature1/3 cup unsulphured molassesInstructionsPreheat oven at 325-degrees. Line 9×13 pan with foil and apply nonstick spray or butter to grease bottom and sides.In a medium bowl, stir together flour, cocoa, salt, baking powder, and baking soda. Set aside.In a microwave-safe bowl in the microwave or on the stovetop in a pot, melt together the chocolate and the butter. Stir in the ginger. Let set to cool for ten minutes, then stir again.In a large mixing bowl, beat together brown sugar, eggs, and molasses. Mix in the chocolate. Stir in the dry ingredients until just combined. Pour batter into the prepared pan and even out.Bake for 24 to 28 minutes. The middle should pass the toothpick test.Let bars cool for several hours, speeding the process in the fridge if desired. Use the foil to lift the contents onto a cutting board for easy slicing. Store in a sealed container.OM NOM NOM!