Gingerbread Brownies
These gingerbread brownies combine the rich, fudgy texture of classic brownies with warm spices like ginger, cinnamon, and molasses. They’re perfect for holiday baking or any time you crave a cozy, spiced dessert.
The deep molasses flavor pairs beautifully with chocolate, creating a brownie that’s both familiar and unique. Plus, they’re incredibly easy to make in just one bowl.
Whether you’re hosting a holiday party or looking for a new winter dessert, these brownies will quickly become a favorite.
Why You’ll Love This Recipe
These brownies are made with simple pantry ingredients and require no mixer. The batter comes together in minutes, making them ideal for busy bakers.
The combination of molasses and warm spices creates a flavor that’s reminiscent of gingerbread cookies but with a soft, chewy brownie texture. They’re not overly sweet, allowing the spices to shine through.
They stay moist for days and actually taste better the next day once the flavors have melded together.
Read More: White Chocolate Pumpkin Spice Brownies
Key Ingredients
Molasses: Use unsulphured molasses for the best flavor. It provides the signature gingerbread taste and keeps the brownies moist.
Warm Spices: Ground ginger, cinnamon, and cloves create that classic gingerbread warmth. Don’t skip the fresh ginger if you have it, as it adds extra zing.
Brown Sugar: Adds moisture and a deeper caramel flavor that complements the molasses perfectly.
Butter: Use unsalted butter so you can control the salt level. Make sure it’s melted and slightly cooled before mixing.
Flour: All purpose flour works best. Don’t overmix once you add it to keep brownies tender.
How to Make Gingerbread Brownies
Start by preheating your oven and preparing your baking pan with parchment paper. This makes removal and cutting much easier.
Whisk together the melted butter, sugars, and molasses until smooth. Add eggs one at a time, mixing well after each addition.
In a separate bowl, combine flour, spices, baking powder, and salt. Fold the dry ingredients into the wet ingredients until just combined. Pour into your prepared pan and bake until a toothpick comes out with a few moist crumbs.
Let the brownies cool completely before cutting. This helps them set properly and prevents crumbling.
Gingerbread Brownies
Course: DessertCuisine: AmericanDifficulty: Easy16
brownies15
minutes25
minutes40
minutesFudgy brownies infused with warm gingerbread spices, molasses, and a hint of chocolate. Perfect for holiday baking or cozy winter desserts.
Ingredients
1/2 cup (115g) unsalted butter, melted
3/4 cup (150g) brown sugar, packed
1/4 cup (50g) granulated sugar
1/3 cup (80ml) unsulphured molasses
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/4 cups (155g) all purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon fresh grated ginger (optional)
1/2 cup (90g) chocolate chips (optional)
Directions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on sides for easy removal.
- In a large bowl, whisk together melted butter, brown sugar, granulated sugar, and molasses until smooth and well combined.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and fresh ginger if using.
- In a separate bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, and salt.
- Fold dry ingredients into wet ingredients using a spatula until just combined. Do not overmix. Fold in chocolate chips if using.
- Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
- Bake for 25 to 30 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Do not overbake.
- Allow brownies to cool completely in pan on a wire rack, at least 1 hour, before lifting out and cutting into 16 squares.
Notes
- For chewier brownies, slightly underbake and let them finish setting as they cool.
Molasses can be substituted with honey or maple syrup, but the gingerbread flavor will be less pronounced.
These brownies taste even better the next day once the spices have developed.
Store in an airtight container for up to 5 days or freeze for up to 3 months.
For a festive touch, dust with powdered sugar or drizzle with vanilla glaze before serving.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 165 |
| Total Fat | 6g |
| Saturated Fat | 4g |
| Cholesterol | 35mg |
| Sodium | 95mg |
| Total Carbohydrates | 26g |
| Dietary Fiber | 0.5g |
| Sugars | 18g |
| Protein | 2g |
Storage and Make Ahead Tips
Store these brownies in an airtight container at room temperature for up to 5 days. They actually improve in flavor after the first day.
You can freeze baked brownies for up to 3 months. Wrap individual squares in plastic wrap, then place in a freezer bag for easy grab and go treats.
The unbaked batter can be refrigerated overnight if you want to prep ahead. Just bring it to room temperature before baking.
Customization Ideas
Add white chocolate chips or cream cheese swirl for extra richness. The tanginess of cream cheese pairs wonderfully with the spices.
Top with a simple powdered sugar glaze or cream cheese frosting for a more dessert style presentation. A sprinkle of crystallized ginger adds both decoration and extra ginger flavor.
For a more intense chocolate flavor, add cocoa powder to the batter or fold in dark chocolate chunks.
Frequently Asked Questions
Can I make these brownies gluten free?
Yes, you can substitute the all purpose flour with a 1 to 1 gluten free baking flour blend. Make sure it contains xanthan gum for the best texture. The brownies may be slightly more crumbly but will still taste delicious.
Why are my gingerbread brownies cakey instead of fudgy?
This usually happens from overbaking or using too much flour. Check your oven temperature with an oven thermometer and remove the brownies when a toothpick has moist crumbs, not when it comes out completely clean. Also, make sure you’re measuring flour correctly by spooning it into the measuring cup rather than scoking.
Can I add frosting to these brownies?
Absolutely! Cream cheese frosting works beautifully with the spices, or try a simple vanilla glaze made with powdered sugar and milk. You can also dust them with powdered sugar for a lighter finish. Wait until brownies are completely cool before adding any topping.
