Gingerbread Brownies Recipe

Introduction

These gingerbread brownies combine the rich, warm spices of gingerbread with the fudgy texture of classic brownies. They offer a perfect balance of sweet molasses and spicy ginger, making them a delightful treat for the holiday season or any cozy occasion.

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

Tips & Variations

• For a more intense ginger flavor, add a small amount of freshly grated ginger along with the ground ginger.
• Replace half the all-purpose flour with whole wheat flour for a nuttier taste and added texture.
• Try mixing in chopped nuts or chocolate chips before baking for added crunch and richness.
• Ensure eggs are at room temperature for a smoother batter and better texture.

Storage

Store the gingerbread brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week, allowing them to come to room temperature before serving. You can reheat individual squares briefly in the microwave if you prefer a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark molasses instead of regular molasses?

Yes, dark molasses can be used and will add a deeper, more robust flavor to the brownies. It may slightly increase the bitterness, so adjust sweetness if needed.

How do I know when the brownies are fully baked?

The edges should be set and pulling slightly away from the pan, while the center remains just set without being wet. A toothpick inserted in the center should come out with a few moist crumbs but not raw batter.

Gingerbread Brownies Recipe

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★★★★★

5 from 115 reviews

• Author: Julian
• Total Time: 50 minutes
• Yield: 16 servings 1x

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Description

These Gingerbread Brownies combine the rich, buttery texture of classic brownies with warm, festive spices of gingerbread for a perfect holiday treat. Easy to prepare and full of cozy flavors like molasses, cinnamon, and ginger, they are ideal for gatherings or a sweet seasonal snack.

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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

Topping

• confectioners’ sugar (for dusting)

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper to prevent sticking and make removal easier.
2. Combine Butter and Sugar: In a large bowl, mix the melted unsalted butter and light brown sugar thoroughly until the mixture is well combined and smooth.
3. Add Wet Ingredients: Add the eggs, molasses, and vanilla extract to the butter and sugar mixture. Stir until the batter is smooth and uniform.
4. Mix 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 agent.
5. Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the brownies tender.
6. Bake the Brownies: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 30–35 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
7. Cool and Serve: Allow the brownies to cool completely in the pan. Once cooled, dust the top with confectioners’ sugar and cut into 16 squares for serving.

Notes

• For room temperature eggs, remove them from the refrigerator about 30 minutes before starting the recipe.
• Ensure not to overbake; check at 30 minutes to avoid dry brownies.
• Using parchment paper makes it easier to lift brownies out of the pan for clean cutting.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze individually wrapped squares for longer storage.
• Substitute molasses with dark corn syrup if unavailable, though molasses provides the distinctive gingerbread flavor.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Gingerbread Brownies, Holiday Dessert, Spiced Brownies, Molasses Brownies, Christmas Treats