Gingerbread brownies are a delightful fusion of the rich, dense texture of brownies and the spicy-sweet flavor of gingerbread. With the comforting warmth of ginger, cinnamon, and molasses, these brownies make a perfect dessert for the holiday season or whenever you’re craving that classic gingerbread taste. They’re easy to make and guaranteed to be a crowd-pleaser!
Why You’ll Love This Recipe
These gingerbread brownies are the perfect blend of two beloved treats: brownies and gingerbread. The chewy texture of the brownies is enhanced by the aromatic spices of ginger, cinnamon, and molasses, creating a warm and cozy dessert. The added sweetness from the light brown sugar and molasses gives them that perfect holiday flavor. Whether you’re serving them for Christmas or simply enjoying them any time of year, these brownies are sure to be a hit!
Ingredients
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1 cup (2 sticks / 227 g) unsalted butter, melted
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1 ½ cups (300 g) light brown sugar, packed
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2 large eggs, room temperature
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2 tablespoons molasses
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1 teaspoon vanilla extract
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2 ½ cups (312.5 g) all-purpose flour
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1 tablespoon ground ginger
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2 teaspoons cinnamon
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1 teaspoon baking powder
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½ teaspoon kosher salt
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Confectioners’ sugar, for dusting
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 350°F (177°C). Line a 9×9-inch baking dish with parchment paper and set aside.
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In a large bowl, combine the melted butter and brown sugar. Stir until well combined.
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Mix in the eggs, molasses, and vanilla extract, stirring until the mixture is smooth.
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In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, and salt.
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Gradually stir the dry flour mixture into the wet butter mixture until completely combined.
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Spread the batter evenly into the prepared baking pan.
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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.
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Allow the brownies to cool completely before dusting with confectioners’ sugar.
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Slice, serve, and enjoy!
Servings and Timing
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
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Servings: Approximately 16 brownies
Variations
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Gluten-Free Gingerbread Brownies: You can substitute the all-purpose flour with a gluten-free flour blend to make these brownies gluten-free.
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Add Chocolate Chips: For an extra indulgent treat, add ½ cup of dark or semi-sweet chocolate chips to the batter.
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Vegan Version: Use vegan butter and flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) to make this recipe vegan-friendly.
Storage/Reheating
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Storage: Store these gingerbread brownies in an airtight container at room temperature for up to 3-4 days. If you want to keep them fresh longer, you can refrigerate them for up to a week.
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Reheating: To reheat, microwave individual brownies for 15-20 seconds or warm them in the oven at 300°F (150°C) for 5 minutes.
FAQs
Can I use dark brown sugar instead of light brown sugar?
Yes, you can substitute dark brown sugar for light brown sugar. It will give the brownies a slightly richer, molasses-like flavor.
Do I have to use molasses?
Molasses is a key ingredient in creating the classic gingerbread flavor, but if you don’t have any, you can substitute with honey or maple syrup. The flavor may change slightly, but it will still be delicious!
Can I freeze these gingerbread brownies?
Yes, you can freeze these brownies. Wrap them tightly in plastic wrap and place them in an airtight container or freezer bag. They’ll keep for up to 2-3 months in the freezer.
What should I serve with these gingerbread brownies?
These gingerbread brownies are delicious on their own, but you can serve them with a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of chopped pecans or walnuts for added texture.
Can I use other spices in these brownies?
Feel free to experiment with other warm spices like cloves, nutmeg, or allspice. These spices will add depth and warmth to the flavor profile.
How can I make the brownies more chewy?
To make these brownies extra chewy, ensure that you don’t overbake them. Start checking for doneness at the 30-minute mark, and remove them from the oven as soon as a toothpick comes out with only a few moist crumbs.
Can I make these brownies ahead of time?
Absolutely! These brownies can be made a day or two ahead. Just store them in an airtight container and dust with powdered sugar right before serving.
Why are my gingerbread brownies dry?
If your brownies turn out dry, they may have been overbaked. Always check for doneness with a toothpick, and remove the brownies from the oven once the edges are set and the center is firm but not jiggly.
Can I use a hand mixer or stand mixer to make this batter?
While you can use a mixer, it’s not necessary for this recipe. A simple whisk or spatula will work perfectly well to combine the ingredients.
How do I know when my brownies are done baking?
Start checking your brownies at the 30-minute mark. The edges should be set, and a toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
Conclusion
Gingerbread brownies are a unique and flavorful dessert that combines the best of two worlds—spiced gingerbread and fudgy brownies. With the perfect balance of sweetness and warmth, these brownies are a wonderful addition to any dessert table, especially during the holiday season. Easy to make and irresistible to eat, these brownies will quickly become a favorite treat in your baking repertoire!
Print
Gingerbread Brownies Recipe
- Total Time: 40 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
These Gingerbread Brownies bring the rich, chewy texture of a brownie together with the comforting, spicy flavors of gingerbread. A perfect treat for your holiday menu or whenever you crave a warm, festive dessert.
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
Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set aside.
In a large bowl, combine the melted butter and brown sugar. Stir well to combine.
Mix in the eggs, molasses, and vanilla extract until fully incorporated.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt.
Gradually stir the dry flour mixture into the wet ingredients until completely combined.
Spread the batter evenly into the prepared pan.
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.
Allow the brownies to cool completely, then sprinkle with confectioners’ sugar.
Cut into squares and serve
Notes
Serve: These Gingerbread Brownies are perfect on their own or served with a dollop of whipped cream or a scoop of vanilla ice cream.
Store: Store leftover brownies in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
