Gingerbread Brownies Recipe

Introduction

Gingerbread brownies are a delightful fusion of rich, dense brownies and the warm, spicy flavors of gingerbread. Perfect for the holiday season or any cozy occasion, these treats combine molasses, ginger, and cinnamon for a comforting twist on a classic 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 the oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set aside.
2. Step 2: In a large bowl, combine the melted butter and brown sugar. Stir well to combine.
3. Step 3: Mix in the eggs, molasses, and vanilla extract until fully incorporated.
4. Step 4: In a 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 completely combined.
6. Step 6: Spread the batter evenly into the prepared pan.
7. Step 7: Bake for 30-35 minutes, or until the edges are set and the center is no longer jiggly. If using a 9×13-inch pan, bake for 25-30 minutes.
8. Step 8: Allow the brownies to cool completely, then sprinkle with confectioners’ sugar.
9. Step 9: Cut into squares and serve.

Tips & Variations

• For extra depth, add ½ teaspoon ground cloves or nutmeg to the dry ingredients.
• Substitute dark brown sugar for a richer molasses flavor.
• Add chopped nuts or chocolate chips to the batter for added texture.
• Use a 9×13-inch pan for thinner brownies that bake faster.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat gently in the microwave or let them come to room temperature 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 subtle molasses note that’s key to the gingerbread flavor. You can substitute with white sugar, but the texture and flavor will be less rich.

How do I know when the brownies are done?

Check that the edges are set and pulling slightly away from the pan, and the center should no longer jiggle when you gently shake the pan. Avoid overbaking to keep them fudgy.

Gingerbread Brownies Recipe

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★★★★★

4.8 from 66 reviews

Gingerbread brownies marry the rich, dense texture of traditional brownies with the warm, spicy flavors of gingerbread. Infused with molasses, ground ginger, and cinnamon, these brownies are a perfect festive treat or a cozy dessert anytime. Easy to prepare with straightforward ingredients, they bake to a moist, flavorful delight dusted with 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
• Diet: Vegetarian

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

For Serving

• Confectioners’ sugar, for dusting

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper to ensure easy removal of the brownies after baking and set aside.
2. Combine Wet Ingredients: In a large mixing bowl, stir together the melted butter and packed brown sugar until well combined and smooth.
3. Add Eggs and Flavorings: Mix in the eggs, one at a time, followed by the molasses and vanilla extract. Ensure all are fully incorporated to create a uniform batter.
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.
5. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients bowl. Stir gently until just combined, taking care not to overmix which could toughen the brownies.
6. Pour Batter Into Pan: Spread the batter evenly into the prepared baking dish, smoothing the top so it bakes uniformly.
7. Bake the Brownies: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no wet batter. If a 9×13-inch pan is used, reduce baking time to 25-30 minutes.
8. Cool and Dust: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, sift confectioners’ sugar over the top for a festive, snowy finish.
9. Serve: Cut into squares and serve as a delicious holiday treat or anytime craving strikes.

Notes

• For a more intense ginger flavor, increase ground ginger to 1 ½ tablespoons.
• Molasses adds moisture and rich flavor; do not substitute with honey or syrup for the authentic taste.
• If you prefer a fudgier brownie, reduce the flour slightly to 2 cups.
• Ensure eggs are at room temperature to help batter mix more smoothly.
• These brownies keep well in an airtight container for up to 4 days at room temperature.

Keywords: gingerbread brownies, gingerbread, brownies, holiday dessert, molasses brownies, spiced brownies