Gingerbread Brownies Recipe

Introduction

These gingerbread brownies combine the rich, fudgy texture of classic brownies with warm, fragrant spices like ginger and cinnamon. Perfect for the holiday season or any cozy day, they offer a delightful twist on a beloved treat.

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 the melted butter and brown sugar until well combined.
3. Step 3: Add the eggs, molasses, and vanilla extract; stir until the mixture is smooth.
4. Step 4: In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and salt.
5. Step 5: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the brownies tender.
6. Step 6: Spread the batter evenly into the prepared pan and bake for 30–35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
7. Step 7: Let the brownies cool completely in the pan. Once cooled, dust with confectioners’ sugar and cut into squares to serve.

Tips & Variations

• For a richer flavor, try adding ½ cup chopped crystallized ginger or chocolate chips to the batter before baking.
• If you prefer a less sweet brownie, reduce the brown sugar by ¼ cup.
• Use a mix of half whole wheat flour and half all-purpose flour to add a slightly nutty note and a bit more texture.

Storage

Store the 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 2 months. Reheat gently in the microwave or let thaw at room temperature before serving.

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 for a deeper, more robust flavor, though it may slightly alter the sweetness and bitterness balance of the brownies.

How do I know when the brownies are done?

The edges should be set and slightly pulling away from the pan, and a toothpick inserted into the center should come out with a few moist crumbs but not wet batter. Avoid overbaking to keep them fudgy.

Gingerbread Brownies Recipe

Print Recipe

★★★★★

4.9 from 92 reviews

These Gingerbread Brownies offer a delightful twist on traditional brownies by combining classic gingerbread spices with a rich, fudgy texture. Perfect for holiday gatherings or a cozy treat, they feature molasses, ground ginger, and cinnamon for a warm, spicy flavor balanced by sweet brown sugar and a dusting of confectioners’ sugar.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

Finishing

• Confectioners’ sugar, for dusting

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 ensure easy removal of the brownies after baking.
2. Combine wet ingredients: In a large bowl, whisk together the melted butter and light brown sugar until fully blended and smooth.
3. Add eggs and flavorings: Incorporate the eggs one at a time, then add the molasses and vanilla extract. Stir until the mixture is homogeneous and smooth.
4. Prepare dry ingredients: In a separate medium bowl, sift together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to ensure even distribution of spices and rising agents.
5. Mix dry into wet: Gradually fold the dry ingredient mixture into the wet ingredients gently, mixing just until combined to avoid overworking the batter.
6. Bake the brownies: Pour the batter evenly into the prepared pan and bake for 30 to 35 minutes. The brownies are done when the edges are set but the center is still slightly soft to the touch.
7. Cool and finish: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, dust the surface with confectioners’ sugar and cut into squares before serving.

Notes

• Ensure eggs are at room temperature to help create a smooth batter.
• Do not overmix the batter after adding flour to keep the brownies tender.
• Use parchment paper for easy removal and cleaner edges.
• Check for doneness at 30 minutes by inserting a toothpick; it should come out with a few moist crumbs.
• Store brownies in an airtight container at room temperature for up to 3 days.
• For a richer flavor, you may brown the butter before melting it.

Keywords: Gingerbread Brownies, Holiday Brownies, Spiced Brownies, Gingerbread Dessert, Molasses Brownies, Festive Treat