Dessert

Gingerbread Brownies Recipe

ByElara Stone December 21, 2025December 21, 2025

Introduction

These gingerbread brownies combine the rich, fudgy texture of classic brownies with warm, spicy gingerbread flavors. Perfect for cozy evenings or holiday gatherings, they offer a delightful twist on a beloved treat.

A close-up view of four square brownies arranged neatly in a white rectangular dish, each brownie showing a cracked, glossy golden-brown top with a light dusting of powdered sugar. The brownies have a dense, chewy texture visible at the edges, with uniform thickness, and the dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
Step 2: In a large bowl, mix the melted butter and brown sugar until well combined.
Step 3: Add the eggs, molasses, and vanilla extract; stir until the mixture is smooth.
Step 4: In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and salt.
Step 5: Gradually fold the dry ingredients into the wet mixture until just combined.
Step 6: Spread the batter evenly into the prepared pan and bake for 30–35 minutes, or until the edges are set.
Step 7: Allow the brownies to cool completely in the pan before dusting with confectioners’ sugar and cutting into squares.

Tips & Variations

For a richer flavor, replace half the butter with browned butter before mixing.
Add chopped crystallized ginger or nuts to the batter for extra texture and spice.
If you prefer a more intense molasses flavor, increase the molasses to 3 tablespoons.
Use a toothpick to test doneness; it should come out with a few moist crumbs but not wet batter.

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 3 months. Reheat briefly in the microwave or enjoy at room temperature.

How to Serve

A square baking pan filled with four large, thick brownie pieces arranged in a 2x2 grid on a wooden table; each brownie has a dark brown, cracked surface lightly dusted with powdered sugar, creating a soft white speckled texture on top. One brownie piece is tilted up diagonally, showing a dense, moist inner texture with a rich dark brown color inside. The edges of the brownies are slightly raised and cracked, adding rough texture contrast to the smooth powdered sugar surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute molasses with honey or maple syrup?

Molasses provides a distinct deep, slightly bitter flavor essential to gingerbread brownies. Honey or maple syrup can be used in a pinch but will alter the taste and sweetness.

Can I make these brownies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend includes xanthan gum or add it separately to help maintain the texture.