Gingerbread Brownies give you a rich, dense, and chewy texture like a brownie with the comforting, spicy, and sweet flavors of gingerbread. They are perfect to add to your desserts for your Christmas menu or whenever you crave a gingerbread treat! I also have a Gingerbread Loaf that you will love and get you in the mood for the holidays!
Ingredients & Substitutions
Butter: Unsalted butter is melted before being blended with the brown sugar. This gives the brownies a much denser texture. Plus, you don’t need to get out any mixer, so it’s easier, too! If using salted butter, you may want to lessen the amount of salt in the recipe. It’s the same method used for my Blondie recipe.
Brown Sugar: Only light brown sugar is used in the recipe (no granulated sugar). It contributes a caramel-like sweetness with a subtle molasses flavor. If substituting dark brown sugar, it will result in a different flavor and texture.
Molasses: Molasses is a signature ingredient in gingerbread recipes. Look for unsulphured molasses. Unsulphured molasses (regular molasses) is richer, thicker, and sweeter than sulphured. It is made with fewer preservatives because it is made with more mature sugarcane. Sulphured molasses has added sulfur dioxide to the younger sugarcane, which can alter the flavor of the recipe. There is also a variety of molasses called blackstrap. Do not substitute molasses in a recipe (including this one) for blackstrap unless the recipe is very specific about using it.
Spices: Ginger and cinnamon are the spices that work together to create a well-balanced and complex flavor profile in gingerbread. Ginger brings the spice, and cinnamon adds a sweet, warm touch (or should I say, taste) to each bite.
Confectioners’ Sugar: Sprinkling confectioners’ sugar over the cooled gingerbread brownies adds a bit of sweetness. It also looks really nice! However, the brownies are really good without the dusting of sugar, too!
Optional Toppings
We loved these gingerbread brownies with just a dusting of confectioners’ sugar. But, you could certainly experiment with other toppings, too! Here are a few options you could try:
- Cream Cheese Frosting (from my Cinnamon Roll Blondies)
- Whipped Cream
- Toasted Nuts (like pecans or walnuts)
- Caramel Sauce
- Chocolate Chips: Mix them into the batter or sprinkle over the tops of the brownies.
How To Store Gingerbread Brownies
To store gingerbread brownies, first, let them cool completely. Next, cut them into your desired-sized pieces. Then, store the bars in an airtight container at room temperature. They will last up to 2-3 days. If stored in the refrigerator, the bars will last up to a week.
Can I Freeze Gingerbread Brownies?
Yes, you can freeze gingerbread brownies. First, let them cool completely. Next, cut them into the size you prefer. Then, wrap the brownies in plastic wrap or aluminum foil. Place the wrapped brownies in a freezer-safe container to freeze for up to 2-3 months. When ready to enjoy, let the brownies thaw at room temperature or in the refrigerator.
Gingerbread Brownies
Equipment
- 9×9-Inch baking dish I recommend this one for this recipe!
- Kitchen scale (optional)
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
- Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper. Set aside.
- In a large bowl, combine butter and brown sugar. Stir well.
- Mix in eggs, molasses, and vanilla.
- In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, and salt.
- Gradually stir the flour mixture into the butter and egg mixture until completely combined.
- Spread the batter evenly into the prepared pan. Bake for 30-35 minutes, or until the edges are set and the center is no longer jiggly. If you are using a 9×13-inch pan, bake for 25-30 minutes.
- Allow to cool completely before sprinkling with confectioners' sugar. Cut and serve!
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
This is such a fun spin on Brownies, AND it incorporates my favorite holiday flavor of gingerbread! I had a hard time stopping at one.
Elizabeth
These are my new favorite dessert bars! The texture is so dense and moist with the perfect amount of gingerbread flavor in each bite. YUM!!!!
Bella
Each bite is soft and chewy! The gingerbread flavor is just the right amount. Such a good treat to share during the holidays!
Annabelle
These are going to be absolutely perfect for the holidays! The texture is dense and moist, and they taste exactly like gingerbread cookies!
Selena
These are very reminiscent of gingerbread! Moist, dense, and spiced well. I love it with the dusting of confectioners' sugar!
Just wondering if these would be good with lemon curd as a topping?
Lol I was just going to make the suggestion that lemon curd makes a great topping on these, esp when served with hot tea!
My mom always made lemon sauce for gingerbread…loved it…miss it mom
Do you think the eggs could successfully be replaced with either “No Egg” or flax eggs due to anaphylactic egg allergy? I make your chocolate zucchini brownie recipe gluten free every week for church lunch and people love it!
I like the idea and texture of brownies, but I’m not a big chocolate lover, so whenever I see a non-chocolate brownie recipe, I’m there. I am crazy for ginger, and these Gingerbread Brownies hit it out of the park!
Thank you, Amanda!
YAY!! Love that you like them!!
I had all the ingredients and was ready to go until I found all my cake pans were 9”. So decided to make anyway. Then when I got to the bottom of the recipe we’re it said 8” or 9×13 I was oh shoot. What is the difference in texture with the 9×13? I expect with the 9” square might take a little longer to bake?
YUMMY SUPER AWSOME and Delicious I Made These today with my loving Granny 👵At her place she likes the recipe too
Oh that is so sweet!! <3
Just popped these in the oven. Smells divine. Are your recipe oven settings for a fan forced oven?
Nope, this is not for convection. You can use convection if you want, just lower the recommended temperature by 15 degrees.
This is a winner! Adding it to my normal rotation.
I followed the recipe exactly, and these turned out perfectly. As fans of all things gingerbread, but not yet ready to rush the season of Holiday cookie baking, these are a great brownie for this time of year. I made these in the 13 x 9 pan because I knew we would go through them much too quickly if using the 9 x 9. Good call because they are going fast! A wonderful, spice-filled bite with our coffee and hot tea.
Can this be made GF, and still be successful?
Could a GF flour be substituted successfully?