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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.

Ingredients

Scale

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

Find it online: https://jedentaglecker.com/gingerbread-brownies-recipe/