There’s something magical about biting into a treat that combines the warmth of holiday spices with the rich, fudgy texture of brownies. This Gingerbread Brownies Recipe captures that cozy feeling perfectly, merging gingerbread’s spiced charm with a decadent, chewy brownie base you won’t be able to stop eating.
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Why You'll Love This Recipe
From the moment I baked these gingerbread brownies for the first time, I was hooked by how effortlessly they combine holiday nostalgia with a straightforward brownie bake. It’s the kind of recipe that feels festive without any fuss—perfect for sharing or keeping all to yourself.
- Simple Ingredients: Uses pantry staples and just a few warm spices to deliver plenty of gingerbread flavor.
- Moist & Chewy Texture: The melted butter and molasses keep these brownies rich and fudgy, never dry.
- Versatile & Easy: Perfect for last-minute treats or a holiday party, and easily customizable to your taste.
- Irresistibly Spiced Aroma: Baking these fills the entire kitchen with that enchanting ginger-cinnamon scent.
Ingredients & Why They Work
Each ingredient in this Gingerbread Brownies Recipe has a special role, from the buttery base to the aromatic spices. I always pick good-quality molasses because it brings that signature deep, robust flavor we expect in gingerbread.
- Unsalted Butter: I melt it to help the sugar dissolve smoothly and to keep the brownies moist and tender.
- Light Brown Sugar: Packed for extra sweetness and moisture, it enhances the chewy texture and adds subtle caramel notes.
- Large Eggs: Room temperature eggs blend better into the batter, helping it come together evenly without lumps.
- Molasses: The heart of gingerbread flavor – deep, rich, and slightly bitter, it balances the sweetness perfectly.
- Vanilla Extract: This little addition boosts the overall flavor complexity without stealing the show from the spices.
- All-Purpose Flour: Provides structure; just enough to hold the brownie together without making it cakey.
- Ground Ginger: The essential spice that gives your brownies that warm, pleasantly sharp kick.
- Cinnamon: Adds a sweet, woody warmth that pairs so beautifully with ginger.
- Baking Powder: Helps the brownies rise gently, creating a tender crumb.
- Kosher Salt: A pinch enhances all the flavors and balances the sweetness.
Make It Your Way
I love mixing this Gingerbread Brownies Recipe up a bit depending on the occasion. Sometimes, I add chopped nuts on top for extra texture or swirl in a bit of cream cheese frosting for a tangy contrast—both ways are delicious!
- Nutty Upgrade: Walnuts or pecans bring a satisfying crunch. I usually toast them lightly to boost their flavor before folding in.
- Chocolate Twist: Stir in chocolate chips or drizzle some dark chocolate on top for a double-decker chocolate-gingerbread hit.
- Vegan Variation: Substitute eggs with flax eggs and use coconut oil instead of butter for a plant-based version that still nails the texture.
- Spice It Up: Don’t hesitate to experiment with cloves or nutmeg if you want your brownies even more aromatic and festive.
Step-by-Step: How I Make Gingerbread Brownies Recipe
Step 1: Warm Up Your Basics
First, preheat your oven to 350°F (175°C) — this sets the stage for perfect baking. Line a 9×9-inch pan with parchment paper so you get easy removal later, and it helps keep the edges from over-browning. Trust me, doing this step first saves you hassle later.
Step 2: Build That Gingerbread Flavor Base
In a large bowl, melt your butter and stir in the light brown sugar until combined and glossy. Then add the eggs one at a time, mixing well after each, followed by the molasses and vanilla extract. Mixing these liquids thoroughly ensures a smooth, rich batter that bakes evenly.
Step 3: Spice It Up Dry
Whisk your all-purpose flour together with the ground ginger, cinnamon, baking powder, and salt in a separate bowl. This step is crucial to distribute the spices evenly and avoid clumps – nothing ruins the bites like a surprise chunk of ginger stuck in one spot!
Step 4: Bring It All Together
Gradually add your dry mix into the wet mixture, stirring as you go until you have a uniform batter. You want it smooth but don’t overmix; overmixing can make brownies tough, and that’s the last thing we want.
Step 5: Bake and Cool
Spread the batter evenly in your prepared pan and bake for 30-35 minutes, or until the edges are firm and the center is just set but not jiggly. If using a bigger pan, adjust the time to 25-30 minutes. Once baked, let it cool completely – patience here means cleaner cuts and a perfect crumb.
Finally, I dust mine generously with confectioners’ sugar just before serving, for that beautiful, snowy finish.
Top Tip
Making gingerbread brownies is all about balancing moistness and spice, so these tips come straight from my kitchen experience and will help you get the best results every time.
- Room Temperature Eggs: They blend into the batter faster and help keep the texture silky and smooth.
- Don’t Overbake: Check your brownies a few minutes early. It’s better to pull them out slightly underdone because they continue setting as they cool.
- Even Spreading: Use a spatula or the back of a spoon to get the batter completely flat before baking—this helps them bake evenly.
- Use Parchment Paper: This isn't just for easy cleanup—it helps the edges bake just right without getting too crunchy or burnt.
How to Serve Gingerbread Brownies Recipe
Garnishes
I like dusting mine with confectioners’ sugar for a simple snowy look and a touch of sweetness. A dollop of whipped cream or a scoop of vanilla ice cream alongside adds creaminess that plays well with the warm spices.
Side Dishes
Serve these brownies with a hot cup of chai tea or coffee. The spices in the drink echo the ginger and cinnamon in the brownies, making for a harmonious pairing. For a holiday party, I also like serving fresh fruit like cranberry compote to add brightness.
Creative Ways to Present
For festive gatherings, I sometimes cut the brownies into tiny squares and stack them on a tiered tray, dusting each layer with powdered sugar. Sprigs of fresh rosemary or a few crystallized ginger pieces on the side make a charming, fragrant finishing touch.
Make Ahead and Storage
Storing Leftovers
I store any leftover gingerbread brownies in an airtight container at room temperature for up to four days. This keeps them soft and chewy. If your kitchen is warm, I pop them in the fridge—but be sure to bring them to room temperature before enjoying for the best texture.
Freezing
They freeze beautifully! I wrap individual brownies in plastic wrap and place them in a sealed freezer bag. When you’re ready, thaw them at room temperature for a few hours or warm gently in the microwave for a soft, freshly-baked feel.
Reheating
I usually reheat pieces in the microwave for 10–15 seconds or pop them in a warm oven (around 300°F) for 5 minutes. This refreshes the fudgy texture and helps the spice aromas bloom again.
Frequently Asked Questions:
Molasses is key to that authentic gingerbread flavor because of its robust bitterness and depth, which honey or maple syrup lack. You can substitute in a pinch, but expect a milder, less complex flavor.
Look for set edges that pull slightly from the pan and a center that’s no longer jiggly but still soft. You can insert a toothpick—it should come out with a few moist crumbs, not wet batter. This balance ensures fudgy, chewy brownies.
Absolutely! Try substituting the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just be sure to check your blend for xanthan gum or add a bit to help with structure. Flavor and texture stay wonderfully close to the original.
Once completely cooled, use a sharp knife to slice. For even cleaner cuts, wipe the knife blade with a warm, damp towel between slices to prevent sticking and tearing.
Final Thoughts
This Gingerbread Brownies Recipe has become a personal favorite for cozy weekends or holiday gatherings, and I’m so excited to share it with you. It’s easy to make, delicious to eat, and perfect for filling your kitchen with that incomparable gingerbread aroma. Give it a try—you might just find your new go-to sweet treat this season!
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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
These Gingerbread Brownies combine the rich, buttery texture of traditional brownies with the warm, spicy flavors of gingerbread. Perfect for holiday gatherings or anytime you want a deliciously festive dessert.
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: Preheat your oven to 350°F. Line a 9×9-inch baking dish with parchment paper to prevent sticking and make removal easier. Set it aside.
- Mix Wet Ingredients: In a large bowl, combine the melted butter and packed light brown sugar. Stir until smooth and well blended. Add the eggs, molasses, and vanilla extract, mixing thoroughly to incorporate all ingredients evenly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt until well combined.
- Mix Batter: Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until the batter is smooth and free of lumps. Ensure everything is fully incorporated but avoid overmixing to keep the brownies tender.
- Bake: Spread the batter evenly into the prepared baking dish. Place in the preheated oven and bake for 35 minutes, or until the edges appear set and a toothpick inserted near the center comes out with moist crumbs but no raw batter. For a 9×13-inch pan, bake for 30 minutes.
- Cool and Finish: Remove the brownies from the oven and allow them to cool completely in the baking dish. Once cooled, lightly dust the top with confectioners' sugar. Cut into squares and serve.
Notes
- For a richer flavor, use dark molasses instead of regular molasses.
- Ensure eggs are at room temperature for better mixing and texture.
- Do not overbake; brownies will continue to set as they cool to keep them moist.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, adjusting as needed for texture.
Nutrition
- Serving Size: 1 brownie (about 60g)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 50 mg
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