Gingerbread Brownies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
For Serving
- Confectioners’ sugar, for dusting
Instructions
- 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.
- Combine wet ingredients: In a large bowl, mix the melted butter with the packed light brown sugar until smooth and fully combined.
- 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.
- 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.
- 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.
- Prepare for baking: Pour and spread the brownie batter evenly into the prepared parchment-lined pan, smoothing the top.
- 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.
- 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
Find it online: https://mixitwitjoe.com/gingerbread-brownies-recipe/
