Gingerbread Brownies Recipe

Introduction

These Gingerbread Brownies combine the rich, chewy texture of classic brownies with warm, festive spices like ginger and cinnamon. They’re perfect for holiday gatherings or anytime you crave a cozy, sweet 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 melted butter and brown sugar until well combined.
3. Step 3: Add eggs, molasses, and vanilla extract; stir until smooth.
4. Step 4: In a medium bowl, whisk together flour, ground ginger, cinnamon, baking powder, and salt.
5. Step 5: Gradually fold the dry mixture into the wet mixture until just combined.
6. Step 6: Spread the batter into the prepared pan and bake for 30–35 minutes or until edges are set.
7. Step 7: Cool completely in the pan before dusting with confectioners’ sugar and cutting into squares.

Tips & Variations

• For extra chewiness, avoid overmixing once the dry ingredients are added to keep the brownies tender.
• Add chopped crystallized ginger or chocolate chips to the batter for added texture and flavor.
• Use dark molasses for a deeper, richer gingerbread flavor.

Storage

Store the brownies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use melted butter that’s warm, not fully cooled?

Yes, warm melted butter is fine, but it shouldn’t be hot. Hot butter can cook the eggs when mixed, affecting texture.

How can I tell when the brownies are done?

The edges should be set and slightly pulling away from the pan, while the center looks mostly set but may still be slightly soft. A toothpick inserted near the center should come out with a few moist crumbs but not wet batter.

Gingerbread Brownies Recipe

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★★★★★

4.5 from 65 reviews

These Gingerbread Brownies are a delightful twist on classic brownies, combining rich molasses and warm spices like ginger and cinnamon for a festive treat. Perfectly chewy with a subtly spiced flavor, they are a great dessert or snack for holiday gatherings or cozy nights in.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 16 brownies (cut into 4x4 squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Batter

• 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

Finishing

• Confectioners’ sugar, for dusting

Instructions

1. Preheat Oven and Prepare Pan: 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. Mix Wet Ingredients: In a large bowl, combine the melted butter and light brown sugar. Stir until the mixture is smooth and well combined, ensuring the sugar is slightly dissolved into the butter.
3. Add Eggs and Flavors: Add the eggs, molasses, and vanilla extract to the butter-sugar mixture. Stir thoroughly until the batter becomes smooth and uniform in color.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt. This distributes the spices evenly throughout the batter.
5. Mix Dry into Wet: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter, which can make the brownies tough.
6. Spread and Bake: Pour and spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 30 to 35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool and Serve: Allow the brownies to cool completely in the pan. Once cooled, dust the top with confectioners’ sugar, cut into squares, and serve.

Notes

• Make sure eggs are at room temperature for better batter incorporation.
• Do not overmix once the dry ingredients are added to avoid dense brownies.
• Use parchment paper for easier removal and cleaner edges.
• Brownies can be stored in an airtight container at room temperature for up to 3 days.
• For a richer flavor, consider adding a ½ cup of chopped nuts or chocolate chips to the batter before baking.

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