Gingerbread Brownies Recipe

Introduction

These gingerbread brownies combine the rich, fudgy texture of classic brownies with the warm, spicy flavors of gingerbread. Perfect for the holiday season or any time you crave a cozy treat, they’re easy to make and delightfully aromatic.

Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter (melted)
• 1 ½ cups (300 g) light brown sugar (packed)
• 2 large eggs (room temperature)
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 2 ½ cups (312.5 g) all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• Confectioners’ sugar (for dusting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
2. Step 2: In a large bowl, mix melted butter and brown sugar until well combined.
3. Step 3: Add eggs, molasses, and vanilla extract; stir until smooth.
4. Step 4: In a medium bowl, whisk together flour, ground ginger, cinnamon, baking powder, and salt.
5. Step 5: Gradually fold the dry mixture into the wet mixture until just combined.
6. Step 6: Spread the batter into the prepared pan and bake for 30–35 minutes or until the edges are set.
7. Step 7: Cool completely in the pan before dusting with confectioners’ sugar and cutting into squares.

Tips & Variations

• For an extra festive touch, add chopped crystallized ginger or toasted nuts to the batter before baking.
• Use dark molasses for a deeper, richer flavor.
• If you prefer a less sweet treat, reduce the brown sugar by 1/4 cup.

Storage

Store gingerbread brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend measured cup-for-cup for best results.

How can I tell when the brownies are done?

They are done when the edges are set and starting to pull away from the pan, and a toothpick inserted near the center comes out with moist crumbs but not wet batter.

Gingerbread Brownies Recipe

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4.6 from 554 reviews

These Gingerbread Brownies combine the rich, spicy flavors of traditional gingerbread with the fudgy texture of classic brownies. Perfectly balanced with warm ginger and cinnamon spices, molasses sweetness, and a buttery base, they make a delightful seasonal treat for holidays or cozy gatherings.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter, melted
• 1 ½ cups (300 g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 tablespoons molasses
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 ½ cups (312.5 g) all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon kosher salt

Finishing

• Confectioners’ sugar, for dusting

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper to prevent sticking and allow easy removal of the brownies.
2. Mix wet ingredients: In a large bowl, combine the melted butter and light brown sugar. Stir these together until the mixture is smooth and well blended.
3. Add eggs and flavorings: To the wet mixture, add the two large room temperature eggs, molasses, and vanilla extract. Mix thoroughly until the batter is smooth and uniform in texture.
4. Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt. This ensures the spices and leavening agent are evenly distributed.
5. Combine wet and dry: Gradually fold the dry mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the brownies tender.
6. Bake: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 30 to 35 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
7. Cool and finish: Allow the brownies to cool completely in the pan to set properly. Once cool, dust the top lightly with confectioners’ sugar, cut into squares, and serve.

Notes

• Allow eggs to come to room temperature before mixing for better texture and rise.
• Do not overbake; brownies should be moist and fudgy in the center.
• Molasses can be substituted with dark corn syrup if unavailable but will alter flavor slightly.
• Use parchment paper in the pan to easily lift the brownies out after baking.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: gingerbread brownies, holiday dessert, spiced brownies, molasses brownies, ginger cinnamon dessert