Ginger Snap Brownies

Name: Ginger Snap Brownies
Ingredients: 1 (18.25 ounce) package brownie mix; 2 tablespoons unsweetened cocoa powder; 1 tablespoon brown sugar; 1 tablespoon confectioners' sugar; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1/3 cup melted unsalted butter; 2 tablespoons strong brewed coffee; 2 tablespoons sour cream; 2 tablespoons vanilla extract; 1 egg; 1/2 (10 ounce) bag chocolate chips (optional)

15 ingredients

4 steps

Ingredients

1 (18.25 ounce) package brownie mix
2 tablespoons unsweetened cocoa powder
1 tablespoon brown sugar
1 tablespoon confectioners' sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/3 cup melted unsalted butter
2 tablespoons strong brewed coffee
2 tablespoons sour cream
2 tablespoons vanilla extract
1 egg
1/2 (10 ounce) bag chocolate chips (optional)

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
2

Mix brownie mix, cocoa powder, brown sugar, confectioners' sugar, cinnamon, cloves, nutmeg, allspice, and ginger together in a bowl.
3

Stir butter and coffee together in a bowl; allow to cool for 5 minutes. Stir sour cream and vanilla extract into butter mixture; stir into brownie mix mixture and add egg. Stir 25 times with a wooden spoon until batter is smooth; fold in chocolate chips and stir 25 more times. Pour into the prepared baking dish.
4

Bake in the preheated oven until edges start to pull away from the sides, 20 to 30 minutes. Cool brownies before cutting.