These rich and festive Gingerbread Brownies combine the moist, chewy texture of classic brownies with warm gingerbread spices for a perfect holiday treat. The deep molasses flavor and spicy cinnamon and ginger notes make these brownies a delicious way to enjoy seasonal flavors in a fudgy, chocolaty form.
You’ll love these brownies because of their soft yet chewy texture balanced by aromatic warm spices. The molasses adds a rich depth that elevates the brown sugar sweetness, while the dusting of confectioners’ sugar gives a lovely snowy finish. They’re easy to prepare from pantry staples and bake up beautifully for any winter occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups packed light brown sugar
- 2 large eggs, room temperature
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- Confectioners’ sugar, for dusting
Instructions
Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper, leaving some overhang for easy removal. Set the pan aside while you prepare the batter.
In a large mixing bowl, combine the melted butter and brown sugar, stirring well to blend. Add the eggs, molasses, and vanilla extract and mix thoroughly until smooth and slightly thickened.
In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and salt until well combined.
Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until fully incorporated and the batter is uniform. Be careful not to overmix to keep the brownies tender.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for 30 to 35 minutes, or until the edges are set and slightly pulling away from the pan and the center is no longer jiggly. If using a larger 9×13-inch pan, reduce baking time to 25 to 30 minutes.
Once baked, allow the brownies to cool completely in the pan on a wire rack before lifting out using the parchment overhang.
Dust the cooled brownies with confectioners’ sugar for a festive, snowy finish.
Cut into squares and serve.
My Best Tips for Success
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Use room temperature eggs for better batter incorporation.
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Don’t skip the molasses it adds crucial depth and moisture.
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Mix dry ingredients separately and add slowly, folding gently to avoid tough brownies.
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Baking times can vary; check brownies starting at 30 minutes for perfect doneness.
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Cool completely before cutting to avoid crumbling.
Delicious Variations to Try
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Add chocolate chips or chunks for extra richness.
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Incorporate a swirl of cream cheese before baking for a marbled effect.
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Sprinkle chopped nuts like pecans or walnuts into the batter.
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Use pumpkin pie spice instead of ginger and cinnamon.
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Top with a drizzle of caramel or chocolate sauce.
Frequently Asked Questions
Can I prepare the batter ahead of time?
Yes, the batter can be refrigerated overnight; bring to room temperature before baking.
How do I store leftover brownies?
Store brownies in an airtight container at room temperature for up to 4 days.
Can I freeze gingerbread brownies?
Yes, freeze wrapped brownies for up to 3 months; thaw before serving.
Are these brownies very spicy?
They have a warm spice flavor balanced by sweetness; adjust ginger and cinnamon if desired.
Can I substitute molasses?
Blackstrap molasses or dark corn syrup can be used as substitutes but change flavor slightly.
What’s the best way to cut brownies?
Use a sharp knife warmed in hot water and wiped dry for clean edges.
Print
Gingerbread Brownies
- Total Time: 50 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Rich, chewy brownies infused with warm gingerbread spices and molasses, finished with a light dusting of confectioners’ sugar for a festive look.
Ingredients
1 cup (2 sticks) unsalted butter, melted
1½ cups packed light brown sugar
2 large eggs, room temperature
2 tbsp molasses
1 tsp vanilla extract
2½ cups all-purpose flour
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp baking powder
½ tsp kosher salt
Confectioners’ sugar, for dusting
Instructions
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Preheat oven: Set oven to 350°F (175°C). Line a 9×9‑inch baking pan with parchment paper, leaving overhang for easy removal.
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Mix wet ingredients: In a large bowl, whisk melted butter and brown sugar until smooth. Add eggs, molasses, and vanilla. Mix well until light and slightly thickened.
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Combine dry ingredients: In a separate bowl, whisk together flour, ginger, cinnamon, baking powder, and salt.
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Combine batter: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep brownies tender.
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Bake: Pour batter into prepared pan, spreading evenly. Bake 30–35 minutes, or until edges pull away from the sides and the center is set. For a 9×13‑inch pan, bake 25–30 minutes.
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Cool and serve: Let brownies cool completely in the pan on a wire rack. Dust top with confectioners’ sugar, slice into squares, and serve.
Notes
Use room-temperature eggs for smooth batter.
Molasses adds moistness and depth don’t omit.
Cool fully for clean slices.
Adjust spice with nutmeg or cloves if desired.
Store airtight at room temp or freeze.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Holiday Treat
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 recipe)
- Calories: 230
- Sugar: 19 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: gingerbread brownies, spiced holiday brownies, molasses bars, cinnamon ginger dessert, chewy winter brownies
