Gingerbread Brownies Recipe

Introduction

These gingerbread brownies combine the rich, spiced flavors of traditional gingerbread with the fudgy texture of a classic brownie. Perfect for the holidays or any cozy occasion, they are simple to make and irresistibly delicious.

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 the oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set aside.
2. Step 2: In a large bowl, combine the melted butter and brown sugar. Stir well to combine.
3. Step 3: Mix in the eggs, molasses, and vanilla extract until fully incorporated.
4. Step 4: In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt.
5. Step 5: Gradually stir the dry flour mixture into the wet ingredients until completely combined.
6. Step 6: Spread the batter evenly into the prepared pan.
7. Step 7: Bake for 30-35 minutes, or until the edges are set and the center is no longer jiggly. If using a 9×13-inch pan, bake for 25-30 minutes.
8. Step 8: Allow the brownies to cool completely, then sprinkle with confectioners’ sugar.
9. Step 9: Cut into squares and serve.

Tips & Variations

• For extra richness, add ½ cup of chopped walnuts or pecans to the batter before baking.
• Use a mix of dark and light brown sugar for a deeper molasses flavor.
• To make these gluten-free, substitute the all-purpose flour with a gluten-free baking blend in the same quantity.
• Serve warm with a scoop of vanilla ice cream for a delightful treat.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in the microwave or let come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and a subtle caramel flavor to the brownies. Using regular granulated sugar will change the texture and taste slightly, making them less tender and less rich.

How do I know when the brownies are done?

The edges should be set and the center should look firm and not jiggly when you gently shake the pan. A toothpick inserted in the center may have a few moist crumbs but should not be wet with batter.

Gingerbread Brownies Recipe

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★★★★★

4.4 from 66 reviews

These Gingerbread Brownies combine the rich, spiced flavors of traditional gingerbread with the fudgy texture of classic brownies. Perfect for holiday gatherings or a cozy treat, they are soft, moist, and infused with warming spices like ginger and cinnamon, balanced by molasses and brown sugar sweetness.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 squares 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

For Serving

• Confectioners’ sugar, for dusting

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper to ensure the brownies do not stick and set aside.
2. Combine wet ingredients: In a large bowl, mix the melted butter with the packed light brown sugar until smooth and fully combined.
3. Add eggs and flavorings: Stir in the eggs one at a time until well incorporated, then add molasses and vanilla extract, mixing thoroughly to create an even batter.
4. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to distribute the spices evenly.
5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, folding gently until the batter is just combined without overmixing.
6. Prepare for baking: Pour and spread the brownie batter evenly into the prepared parchment-lined pan, smoothing the top.
7. Bake: Place the pan in the oven and bake for 30 to 35 minutes if using a 9×9-inch pan, or 25 to 30 minutes for a 9×13-inch pan. The brownies are ready when the edges are set and the center is no longer jiggly.
8. Cool and serve: Remove the brownies from the oven and allow them to cool completely in the pan before removing. Once cooled, dust the top with confectioners’ sugar, cut into squares, and serve.

Notes

• Use parchment paper to prevent the brownies from sticking and to make removal easier.
• Room temperature eggs help the batter mix more evenly.
• Do not overbake to keep the brownies moist and fudgy.
• Molasses gives the brownies their characteristic gingerbread flavor; do not substitute with dark syrup.
• Brownies will keep stored in an airtight container at room temperature for up to 3 days.

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