Gingerbread Brownies Recipe

Introduction

These gingerbread brownies combine the rich, spicy flavors of gingerbread with the fudgy texture of classic brownies. Perfect for the holiday season or any time you crave a cozy, sweet treat with a twist.

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 warmth, add a pinch of cloves or nutmeg to the dry ingredients.
• Swap light brown sugar for dark brown sugar for a deeper molasses flavor.
• Use a toothpick to check doneness; it should come out with a few moist crumbs.
• For a festive touch, drizzle melted white chocolate over the cooled brownies before cutting.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute molasses with honey or maple syrup?

Molasses provides a distinct flavor and moisture, but you can use honey or maple syrup as a substitute. Expect a milder taste and slightly different texture.

Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add it separately to help maintain texture.

Gingerbread Brownies Recipe

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★★★★★

4.6 from 723 reviews

These Gingerbread Brownies combine the rich, spicy flavors of gingerbread with the classic fudgy texture of brownies, making a perfect festive treat for the holiday season. Infused with molasses and warming spices like cinnamon and ground ginger, these brownies are buttery, chewy, and dusted with confectioners’ sugar for a delightful finish.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 brownies (9×9-inch pan) 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 Finishing

• Confectioners’ sugar, for dusting

Instructions

1. Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, allowing some overhang for easy removal of the brownies later, and set aside.
2. Combine wet ingredients: In a large mixing bowl, stir together the melted unsalted butter and packed light brown sugar until the mixture is smooth and well combined.
3. Add eggs, molasses, and vanilla: Beat in the eggs one at a time, ensuring they are fully incorporated, then mix in the molasses and vanilla extract until the batter is uniform.
4. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt so the spices and leavening are evenly distributed.
5. Incorporate dry into wet: Gradually add the dry ingredient mixture to the wet batter, stirring until no flour pockets remain and the batter is smooth and combined.
6. Spread batter and bake: Pour and spread the brownie batter evenly into the prepared baking dish. Place in the oven and bake for 30 to 35 minutes, or until the edges are set and the center is no longer jiggly. If using a 9×13-inch pan, reduce baking time to 25 to 30 minutes.
7. Cool and dust: Remove the brownies from the oven and let them cool completely in the pan. Once cooled, dust the top with confectioners’ sugar.
8. Serve: Use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve.

Notes

• Ensure eggs are at room temperature to promote better mixing and texture.
• Use parchment paper for easy removal and cleaner cuts.
• Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
• For a deeper ginger flavor, add an extra ½ teaspoon of ground ginger.
• Store brownies in an airtight container at room temperature for up to 4 days or refrigerate to extend freshness.

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