Gingerbread Brownies Recipe

Introduction

These gingerbread brownies combine the rich, spicy flavors of classic gingerbread with the fudgy texture of a brownie. Perfect for the holiday season or any time you crave a warm, comforting treat.

Ingredients

• 1 cup unsalted butter (melted)
• 1 ½ cups light brown sugar
• 2 large eggs
• 2 tablespoons molasses
• 2 ½ cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 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 smooth. Add eggs, molasses, and vanilla extract; combine well.
3. Step 3: In another bowl, whisk together flour, ground ginger, cinnamon, baking powder, and salt.
4. Step 4: Gradually blend dry ingredients into the wet mixture until just combined—avoid overmixing.
5. Step 5: Spread batter evenly in the prepared pan and bake for 30-35 minutes or until edges are set.
6. Step 6: Allow brownies to cool completely before dusting with confectioners’ sugar and cutting into squares.

Tips & Variations

• For extra depth, add ½ teaspoon of ground cloves or nutmeg to the dry ingredients.
• Swap molasses with maple syrup for a lighter, sweeter flavor.
• Stir in chopped nuts or dark chocolate chunks for added texture.
• Be careful not to overmix the batter to keep brownies tender and moist.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. To enjoy, warm them slightly in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking soda instead of baking powder?

It’s best to use baking powder as called for, since it provides the right rise and texture. If using baking soda, you’ll need to adjust the acidic ingredients for proper leavening.

Can these brownies be made gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum or add it separately to help with structure.

Gingerbread Brownies Recipe

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★★★★★

5 from 148 reviews

Deliciously spiced Gingerbread Brownies, combining the rich, warming flavors of ginger, cinnamon, and molasses in a moist, chewy brownie form perfect for the holiday season or cozy nights in.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter (melted)
• 1 ½ cups light brown sugar
• 2 large eggs
• 2 tablespoons molasses
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon salt

Topping

• Confectioners’ sugar (for dusting)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper to prevent sticking and ensure easy removal of brownies.
2. Mix Wet Ingredients: In a large bowl, combine the melted butter and light brown sugar until the mixture is smooth. Then add the eggs, molasses, and vanilla extract, mixing thoroughly to blend all wet ingredients well.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and salt to evenly distribute the spices and leavening agent.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, folding until just combined. Be careful not to overmix to maintain a tender brownie texture.
5. Bake the Brownies: Spread the batter evenly in the prepared baking dish. Bake in the preheated oven for 30-35 minutes or until the edges are set and a toothpick inserted near the center comes out clean or with a few moist crumbs.
6. 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

• Ensure the melted butter is not too hot when mixing with eggs to avoid scrambling.
• Do not overmix the batter to keep brownies moist and tender.
• Test doneness with a toothpick starting at 30 minutes to avoid overbaking.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• For a more intense ginger flavor, consider adding a pinch of ground cloves or nutmeg.

Keywords: gingerbread brownies, holiday dessert, spiced brownies, molasses brownies, ginger and cinnamon dessert