If you look forward all year to the spices of the holiday season, you will absolutely love our gingerbread brownies. This perfect chocolate brownie and gingerbread cake holiday hybrid makes a delicious treat. We sweetened a skinny brownie recipe with coconut sugar and molasses, then added gingerbread spices to create a spicy, chewy brownie that’s perfect for the holidays.
Whether you take them to a holiday party, include them in a bake sale, or make them for your family, everyone will rave about these fragrant brownies. Enjoy them with a hot cup of coffee or cold glass of milk.
Yields: 12 brownies | Serving Size: 1 brownie | Calories: 205 | Total Fat: 9g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 280mg | Carbohydrates: 32g | Fiber: 2g | Sugar: 23g | Protein: 3g | SmartPoints (Freestyle): 10
- 1 cup white whole wheat flour
- 1/4 cup cocoa powder
- 1 cup coconut sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground clove
- 1/2 teaspoon allspice
- 2 eggs
- 1/2 cup butter, softened
- 1/3 cup molasses
- Preheat oven to 350 degrees. Mix together the flour, cocoa powder, coconut sugar, salt, baking soda and spices. In a separate bowl, mix together the butter and eggs, then add it to the dry ingredients. Add in the molasses and mix until well-combined.
- Pour into a greased baking pan (suggested: 9x9 pan). Bake for 25 to 35 minutes, until you can stick a fork into the middle and it comes out clean.
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What did you like about this recipe? What’s your favorite way to eat gingerbread? Leave us a comment in the section below!