These Gingerbread Brownies are a cozy, festive twist on classic brownies. They blend the deep, fudgy richness of chocolate with the nostalgic warmth of ginger, cinnamon, and molasses. Ideal for holiday trays, winter gatherings, or just curling up with a hot drink, these brownies offer a comforting, spiced bite that lingers sweetly on the tongue.
Why Make This Recipe
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Combines classic brownie texture with bold holiday spice.
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Made with pantry staples like brown sugar, ginger, and molasses.
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Easy to prepare in under an hour, no mixer needed.
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Versatile for gifting, freezing, or dressing up with toppings.
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Perfect for December baking, potlucks, or dessert swaps.
Ingredients
Dry Ingredients
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2½ cups all-purpose flour
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1 tablespoon ground ginger
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2 teaspoons cinnamon
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1 teaspoon baking powder
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½ teaspoon kosher salt
Wet Ingredients
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1 cup (227 g) unsalted butter, melted
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1½ cups light brown sugar, packed
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2 large eggs, room temperature
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2 tablespoons molasses
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1 teaspoon vanilla extract
Optional for Serving
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Confectioners’ sugar for dusting
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Chocolate drizzle or whipped cream
Equipment
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9×9-inch or 8×8-inch baking dish
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Parchment paper
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2 mixing bowls (large and medium)
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Whisk and spatula
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Cooling rack
How to Make Gingerbread Brownies
Step 1: Prep Your Pan
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Preheat the oven to 350°F (175°C).
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Line a 9×9-inch baking dish with parchment paper, leaving overhang on two sides for easy lifting.
Step 2: Mix Wet Ingredients
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In a large mixing bowl, stir together melted butter and brown sugar until well blended.
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Add eggs, one at a time, mixing until smooth.
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Stir in molasses and vanilla extract.
Step 3: Combine Dry Ingredients
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In a medium bowl, whisk together flour, ground ginger, cinnamon, baking powder, and salt.
Step 4: Combine and Bake
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Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
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Spread batter evenly in the prepared pan.
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Bake for 30–35 minutes, or until the edges are set and the center is firm (a toothpick should come out with moist crumbs).
If using a 9×13-inch pan, reduce baking time to 25–30 minutes.
Step 5: Cool and Serve
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Let the brownies cool completely in the pan.
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Dust with confectioners’ sugar before slicing into squares.
Serving Suggestions
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Serve warm or at room temperature.
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Pair with vanilla ice cream or a swirl of whipped cream.
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Add a drizzle of chocolate or maple glaze for extra indulgence.
Storage Instructions
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Store cooled brownies in an airtight container at room temperature for up to 3 days.
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Refrigerate for up to 1 week.
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For longer storage, wrap brownies tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Tips for Perfect Gingerbread Brownies
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Use room temperature eggs for better mixing and texture.
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Avoid overmixing once flour is added to keep brownies tender and moist.
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Check doneness with a toothpick, it should come out with a few moist crumbs, not wet batter.
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Add a pinch of nutmeg or cloves if you want deeper spice notes.
Variations
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Mix in ½ cup chocolate chips for a richer taste.
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Add chopped walnuts or pecans for crunch.
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Substitute part of the flour with whole wheat flour for a hearty texture.
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Top with cream cheese frosting for a softer, cake-like version.
FAQs
Can I use dark brown sugar instead of light?
Yes, dark brown sugar will give a deeper, richer molasses flavor.
Can I make these brownies gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend in place of all-purpose flour.
How long do these brownies last?
They last up to 3 days at room temperature, a week in the fridge, or 3 months in the freezer when properly stored.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 50–55 minutes
Servings: 16 brownies
Calories: Approximately 250 per serving
Gingerbread Brownies: Warm Spiced Holiday Bars
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. Grease the parchment paper lightly.
- In a medium saucepan or microwave-safe bowl, melt the unsalted butter and unsweetened chocolate together over low heat, stirring until smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk together the granulated sugar and light brown sugar into the cooled chocolate mixture until combined. Beat in the eggs one at a time, then stir in the vanilla extract and molasses until well incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, ground ginger, ground cinnamon, ground cloves, and salt. Ensure all ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined and no streaks of flour remain. Be careful not to overmix the batter.
- Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Once fully cooled, cut into squares and serve.