Introduction

These gingerbread brownies are a delightful twist on the classic holiday treat, combining the rich, spicy flavors of gingerbread with the dense, fudgy texture of brownies. Perfect for festive gatherings or cozy nights in, they offer a warm, comforting bite with a hint of molasses and aromatic spices.

A white square plate holds four square pieces of rich chocolate brownies arranged in a 2x2 grid. Each brownie has a crisp, cracked top layer with a light dusting of powdered sugar creating a soft white contrast against the deep brown surface. The edges are slightly raised and textured, showing a firmer crust, while the inside looks moist and dense. The plate sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
Step 2: In a large bowl, mix melted butter and brown sugar until well combined.
Step 3: Add eggs, molasses, and vanilla extract; stir until smooth.
Step 4: In a medium bowl, whisk together flour, ground ginger, cinnamon, baking powder, and salt.
Step 5: Gradually fold the dry mixture into the wet mixture until just combined.
Step 6: Spread the batter into the prepared pan and bake for 30–35 minutes or until edges are set.
Step 7: Cool completely in the pan before dusting with confectioners’ sugar and cutting into squares.

Tips & Variations

For a richer flavor, try adding a handful of chopped crystallized ginger or chocolate chips into the batter before baking.
If molasses is not available, dark corn syrup or honey can be used as a substitute, though the flavor will be slightly different.
Be careful not to overmix the batter to keep the brownies tender and chewy.

Storage

Store the gingerbread brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, briefly warm in the microwave or let come to room temperature to retain their chewy texture.

How to Serve

A square baking pan holds four large, thick, chocolate brownies with a cracked, shiny top dusted lightly with powdered sugar. One brownie piece is lifted, revealing a dense, moist texture inside with slightly crumbly edges. The brownies are dark brown with a matte, slightly uneven surface. The pan is on a white marbled surface, with a hint of natural light reflecting softly on the powdered sugar, showing a warm and inviting homemade feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend in the same quantity. Ensure your blend contains xanthan gum or add a small amount to help with texture.

Can these brownies be made into bars or cookies?

While the batter is designed for baking in a pan, you can scoop dollops onto a baking sheet to make soft gingerbread cookies. Adjust the baking time to about 10–12 minutes and watch closely to prevent overbaking.

Gingerbread Brownies Recipe

Print Recipe

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These Gingerbread Brownies are a delightful twist on traditional brownies, combining rich molasses and warm spices like ginger and cinnamon for a festive treat perfect for the holiday season or any cozy day.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 16 brownies 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 Topping

Confectioners’ sugar, for dusting

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper to prevent sticking and ensure easy removal of the brownies.
Mix Wet Ingredients: In a large bowl, combine the melted butter and light brown sugar thoroughly until the mixture is smooth and well blended.
Add Eggs and Flavorings: Incorporate the room temperature eggs one at a time along with molasses and vanilla extract, stirring until the batter is uniform and smooth.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to evenly distribute the spices and leavening.
Fold Dry Mixture into Wet: Gradually fold the dry ingredients into the wet mixture carefully to avoid over-mixing, combining until just incorporated.
Bake the Batter: Spread the batter evenly in the prepared baking dish and bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean.
Cool and Serve: Let the brownies cool completely in the pan. Once cooled, dust the top with confectioners’ sugar and cut into squares for serving.

Notes

Ensure eggs are at room temperature to help create a smooth batter and improve texture.
Do not overmix the batter once the dry ingredients are added to avoid dense brownies.
To check doneness, a toothpick should come out with a few moist crumbs but no raw batter.
For a more intense ginger flavor, consider adding a pinch of ground cloves or nutmeg if desired.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Gingerbread brownies, molasses brownies, spiced brownies, holiday dessert, ginger and cinnamon brownies