There's something magical about the warm spices and rich sweetness of these Gingerbread Brownies Recipe that feels like a cozy hug in dessert form. The blend of ginger and molasses makes every bite unforgettable and perfect for anytime you want a festive treat that’s a little different from your usual brownies.
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Why You'll Love This Recipe
I honestly can’t get enough of this Gingerbread Brownies Recipe — it’s the kind of dessert I’m happy to bake year-round, not just during the holidays. The balance of spicy, sweet, and dense brownie texture makes it a crowd-pleaser every time.
- Rich and Spiced Flavor: The molasses and ginger give these brownies a warm, cozy twist that’s deeply satisfying.
- Simple Ingredients: You probably already have everything in your pantry, which means no last-minute store runs!
- Perfect Texture: They’re moist and chewy, with just enough crumb to feel homemade and comforting.
- Versatile for Occasion: Whether it’s a casual snack or a holiday dessert, these brownies fit right in.
Ingredients & Why They Work
This recipe brings simple pantry staples together to create a unique flavor profile that stands out. The combination of warm spices and molasses makes it feel festive without being overpowering.
- Unsalted Butter: Melting the butter beforehand keeps the brownies moist and rich, and using unsalted lets you control the saltiness.
- Light Brown Sugar: Packed brown sugar gives a deeper sweetness and helps keep the texture chewy.
- Eggs: Bring structure and moisture—room temperature is key for even mixing.
- Molasses: This is what gives gingerbread its signature flavor and richness; don’t skip it!
- Vanilla Extract: Adds depth and rounds out the spices beautifully.
- All-Purpose Flour: The sturdy base that holds everything together but still keeps the brownies tender.
- Ground Ginger: The star spice that adds warmth and a bit of zing.
- Cinnamon: Balances the ginger with a sweet aromatic quality.
- Baking Powder: Just a touch to help the brownies rise slightly without getting cakey.
- Kosher Salt: Enhances all the flavors and balances the sweetness.
Make It Your Way
I love how this Gingerbread Brownies Recipe can totally be your playground for flavors and textures. Depending on your mood, you can add nuts, swap spices, or even go for a frosting topping — it’s all good!
- Variation: Sometimes I add chopped crystallized ginger for an extra spicy-sweet pop — it gives a delightful chew that pairs perfectly with the soft brownie.
- Dietary Swap: For a dairy-free version, try melted coconut oil instead of butter — it adds a nice layer of flavor, though the texture will be a touch different.
- Seasonal Twist: Sprinkle a little orange zest into the batter to brighten up the warm spices — it brings a fresh note that’s unexpectedly amazing.
Step-by-Step: How I Make Gingerbread Brownies Recipe
Step 1: Prep with care
Start by preheating your oven to 350°F and lining a 9×9-inch baking dish with parchment paper. This is a small step but essential to prevent sticking and to make cleanup easier. I always press the parchment into the corners so the batter spreads evenly.
Step 2: Cream butter and sugar
In a large bowl, stir together melted unsalted butter and packed light brown sugar. You don’t have to beat them like a traditional cream — just mix until smooth, which provides the perfect start for these chewy brownies.
Step 3: Add wet ingredients
Mix in the eggs, molasses, and vanilla extract. Make sure your eggs are at room temperature to avoid any curdling and keep the batter silky. Stir gently until everything is well combined.
Step 4: Combine dry ingredients and fold in
In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt. Gradually add this dry mix to your wet ingredients, folding with a spatula until just combined. Don’t overmix—this keeps the brownies tender.
Step 5: Bake to perfection
Spread the batter evenly in your prepared pan. Pop it into the oven and bake for 30-35 minutes if using a 9×9-inch pan, or 25-30 minutes for a 9×13-inch one. You want to see set edges but the center should still have a slight jiggle to keep that fudgy texture.
Step 6: Cool and dust
Let the brownies cool completely before dusting with confectioners' sugar. Cooling is crucial to prevent crumbling when you slice. I usually cool mine in the pan on a rack for about an hour.
Top Tip
From my experience making these Gingerbread Brownies Recipe, small tweaks can make a huge difference in the final dessert. These tips helped me perfect mine and I’m sure they’ll help you too.
- Don’t Skip the Molasses: It’s what gives the brownies that authentic gingerbread warmth — leaving it out makes the brownies taste flat.
- Watch the Bake Time: Oven temps can vary, so start checking at 25 minutes. The center should be slightly jiggly, not wet — that’s your cue.
- Use Room Temp Eggs: They incorporate better, giving you a smoother, more consistent batter.
- Cool Completely: Cutting into hot brownies leads to crumbly squares; patience here rewards you with perfect slices.
How to Serve Gingerbread Brownies Recipe
Garnishes
I love sprinkling confectioners' sugar over the top — it adds a snowy, festive look without extra sweetness. For special occasions, a drizzle of cream cheese glaze or a dollop of whipped cream pairs beautifully with the spicy notes in the brownies.
Side Dishes
Serve these gingerbread brownies alongside a scoop of vanilla bean ice cream or a warm mug of chai tea. The creaminess contrasts the dense texture perfectly, making it feel like a full dessert experience.
Creative Ways to Present
For holiday parties, I’ve arranged these brownies on a wooden plank surrounded by cinnamon sticks, star anise, and fresh cranberries — it’s a visual treat that gets compliments before anyone even takes a bite. You can also cut them into small bite-sized squares for easy snacking.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover gingerbread brownies in an airtight container at room temperature for up to 3 days. They stay moist and are just as inviting the next day, which is always a plus when you want a quick sweet bite.
Freezing
Wrapping brownies tightly in plastic wrap and then foil lets them freeze well for up to 2 months. When you’re ready to eat, just thaw at room temperature or warm them slightly in the microwave.
Reheating
Leftovers taste fantastic warmed up. I zap a single brownie for about 10 seconds in the microwave, or pop a few in a low oven wrapped in foil for 5–7 minutes — it revives the gooey texture wonderfully.
Frequently Asked Questions:
Yes! Dark brown sugar will deepen the molasses flavor and make the brownies richer in taste, though the color will be slightly darker
Look for set edges and a center that still jiggles slightly but isn’t liquid. Overbaking can lead to a drier texture, so it’s better to check a few minutes early.
Yes, you can substitute the all-purpose flour for a gluten-free blend with xanthan gum. Texture might be a bit different but they’ll still taste delicious!
Store them in an airtight container at room temperature for up to 3 days, or freeze wrapped tightly for longer storage. Avoid refrigeration as it can dry them out.
Final Thoughts
This Gingerbread Brownies Recipe holds a special place in my kitchen because it feels like a warm story with every bite. It’s the kind of treat I make when I want to share something cozy and a little unexpected with friends and family. I know you’ll enjoy baking and savoring these as much as I do — grab your ingredients and make a batch today!
Print
Gingerbread Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious gingerbread brownies combining rich molasses and warm spices for a festive twist on classic brownies. These chewy treats are perfect for holiday gatherings or cozy evenings, dusted with confectioners' sugar for a sweet finishing touch.
Ingredients
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 Finishing
- Confectioners' sugar, for dusting
Instructions
- Preheat and prepare pan: Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set aside.
- Combine wet ingredients: In a large bowl, mix melted butter and light brown sugar until well combined.
- Add eggs and flavorings: Stir in eggs, molasses, and vanilla extract until the mixture is smooth.
- Mix dry ingredients: In a separate medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until fully incorporated and batter is smooth.
- Bake the brownies: Spread the batter evenly into the prepared pan. Bake for 35 minutes, or until the edges are set and the center is no longer jiggly. For a 9×13-inch pan, bake for 30 minutes.
- Cool and finish: Allow the brownies to cool completely in the pan, then dust with confectioners' sugar, cut into squares, and serve.
Notes
- Make sure the eggs are at room temperature to ensure a smooth batter.
- Use parchment paper to easily lift the brownies out of the pan for clean cuts.
- Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs.
- Store brownies in an airtight container at room temperature for up to 4 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
Nutrition
- Serving Size: 1 brownie (approx. 2x2 inch)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
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