Gingerbread Brownies Recipe

Introduction

These gingerbread brownies combine the rich, spicy warmth of gingerbread with the fudgy texture of classic brownies. Perfect for cozy gatherings or holiday treats, they deliver a unique twist on a beloved 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

1. Step 1: Preheat your oven to 350°F and line a 9×9-inch baking dish with parchment paper. Set it aside.
2. Step 2: In a large bowl, combine the melted butter and brown sugar, stirring until well mixed.
3. Step 3: Add the eggs, molasses, and vanilla extract to the bowl and mix until fully incorporated.
4. Step 4: In a separate 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 the batter is thoroughly combined.
6. Step 6: Spread the batter evenly into the prepared baking pan.
7. Step 7: Bake for 30-35 minutes, or until the edges are set and the center no longer jiggles. If using a 9×13-inch pan, reduce baking time to 25-30 minutes.
8. Step 8: Let the brownies cool completely in the pan, then dust with confectioners’ sugar.
9. Step 9: Cut into squares and serve.

Tips & Variations

• For extra texture, fold in ½ cup of chopped nuts or chocolate chips before baking.
• If you prefer a deeper molasses flavor, add an extra tablespoon of molasses to the batter.
• Use dark brown sugar instead of light brown sugar for a richer taste.

Storage

Store gingerbread brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat refrigerated brownies briefly in the microwave to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and a slight caramel flavor that’s key to these brownies. Using regular granulated sugar will change the texture and taste, making them less chewy and flavorful.

Can I make these gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Ensure it contains xanthan gum for proper binding and texture.

Gingerbread Brownies Recipe

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★★★★★

4.7 from 150 reviews

• Author: lina
• Total Time: 45 minutes
• Yield: 16 brownies 1x
• Diet: Vegetarian

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Description

These Gingerbread Brownies combine the rich, spiced flavors of traditional gingerbread with the dense, fudgy texture of brownies. Perfect for the holiday season or any time you want a comforting, warmly spiced treat, these brownies feature molasses, ginger, and cinnamon for a festive twist.

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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: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper to prevent sticking.
2. Combine Butter and Sugar: In a large bowl, mix the melted unsalted butter and packed light brown sugar together until well combined and smooth.
3. Add Eggs and Flavors: Beat in the two room temperature eggs, molasses, and vanilla extract to the butter and sugar mixture until fully incorporated and smooth.
4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt ensuring there are no lumps.
5. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring continuously until you achieve a uniform batter with no streaks of flour.
6. Prepare to Bake: Spread the brownie batter evenly into the prepared parchment-lined 9×9-inch pan, smoothing the top with a spatula.
7. Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean but with a few moist crumbs. If using a 9×13-inch pan, reduce baking time to 25-30 minutes.
8. Cool: Remove from oven and let the brownies cool completely in the pan on a wire rack to set properly.
9. Finish and Serve: Once cooled, dust the top generously with confectioners’ sugar, cut into squares, and serve.

Notes

• For a more intense ginger flavor, you can add an extra 1/2 teaspoon of ground ginger.
• Use room temperature eggs to help the batter come together smoothly.
• Be careful not to overbake; the center should be just set to maintain fudgy texture.
• If you prefer a richer taste, swap unsalted butter for browned butter before melting.
• Brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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