Introduction

These Vegan Gingerbread Brownies combine rich dark chocolate with warm gingerbread spices for a comforting treat. Topped with a smooth espresso glaze, they’re perfect for holiday gatherings or whenever you crave a cozy, fudgy dessert.

A close-up view of six square brownies arranged on white parchment paper over a white marbled surface. Each brownie has two thick layers: a dark, rich chocolate base that looks dense and fudgy, topped by a glossy, light brown caramel layer with a smooth texture that slightly drips down the sides. The caramel topping is sprinkled evenly with small flakes of salt and curled dark chocolate shavings, adding texture and contrast. One brownie in the front has a bite taken out of it, showing the moist, dense inside of the chocolate base. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons (14g) flaxseed meal
1/4 cup (60mL) warm water
6 ounces (170g) 70% dark chocolate, divided
1 cup (120g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
6 tablespoons unsweetened cocoa powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 stick (1/2 cup or 113g) plant butter, cut into small pieces
1/4 cup (60mL) plant-based milk (e.g., almond milk)
3/4 cup (144g) brown sugar or coconut sugar
1/4 cup (60mL) molasses (not blackstrap)
2 teaspoons pure vanilla extract
2 teaspoons espresso powder or instant coffee powder
2 tablespoons water
1 teaspoon pure vanilla extract
1 tablespoon softened plant butter
3/4 cup organic powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it well.
Step 2: Make the flax eggs by mixing the flaxseed meal with the warm water. Stir and set aside for 15 minutes to thicken.
Step 3: Prepare a double boiler by simmering a few inches of water in a saucepan. Place a heatproof glass bowl over it, ensuring it doesn’t touch the water.
Step 4: Chop 3 ounces of the dark chocolate into small chunks and set aside for later.
Step 5: Chop the remaining 3 ounces of dark chocolate and combine with the plant butter pieces in the bowl over the simmering water. Stir frequently until melted and smooth, then remove from heat and let cool. Alternatively, melt the chocolate and plant butter in the microwave in 25-second intervals, stirring between each.
Step 6: In a medium bowl, whisk together the flour, baking powder, sea salt, cocoa powder, ginger, cinnamon, nutmeg, and cloves.
Step 7: Once the chocolate-butter mixture is cool, whisk in the plant-based milk, brown sugar, molasses, flax eggs, and vanilla extract until smooth.
Step 8: Pour the flour mixture into the wet ingredients and stir gently with a wooden spoon until just combined. Fold in the reserved dark chocolate chunks with a silicone spatula.
Step 9: Pour the batter into the prepared pan and smooth the surface. Bake for about 25 minutes, or until a toothpick inserted near the center comes out almost clean. The brownies may appear slightly underbaked but will firm as they cool.
Step 10: Let the brownies cool completely in the pan before glazing.
Step 11: For the espresso glaze, dissolve the espresso powder in water and vanilla in a medium bowl. Add softened plant butter and powdered sugar, then whisk until smooth and thick but pourable. Add a splash of plant-based milk if too thick.
Step 12: Spread a thin layer of the espresso glaze over the cooled brownies with an offset spatula and refrigerate until set.
Step 13: Slice into 16 squares and serve.

Tips & Variations

Use coconut sugar instead of brown sugar for a deeper caramel flavor.
Try adding chopped nuts or dried cranberries for extra texture.
If you prefer a milder espresso flavor, reduce the espresso powder in the glaze slightly.
For a quicker melt, use microwave-safe chocolate chips instead of bars.

Storage

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The glaze will stay firm when chilled but soften slightly at room temperature. Reheat gently if desired for a fudgier texture.

How to Serve

The image shows several square brownies with two distinct layers: a thick, dark brown base that looks moist and dense, topped with a smooth, light brown caramel-like layer. The caramel layer has a glossy finish with slight drips along the sides and is sprinkled with coarse salt flakes and small dark chocolate shavings. One brownie in the front has a bite taken out of it, showing the moist texture of the base and the thick caramel top. The brownies rest on white parchment paper placed on a white marbled surface. The overall look is rich and inviting, with a contrast between the dark base and the light caramel topping. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of flax eggs?

This recipe is designed vegan, but you can substitute 2 large eggs for the flax eggs if you do not need it to be vegan. The texture may vary slightly.

How do I know when the brownies are done baking?

The brownies are ready when a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. They may seem slightly underbaked but will firm up as they cool, creating a fudgy texture.