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!

Pan of Gingerbread Brownies on a piece removed.

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!

Plate of Gingerbread Brownies on a wooden table with milk.

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:

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.

Stack of Gingerbread Brownies showing texture on a wooden table.

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.

Pan of Gingerbread Brownies on a piece removed.
5 from 14 votes

Gingerbread Brownies

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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!

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!

Share with your friends!

Categorized in: , ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. Lol I was just going to make the suggestion that lemon curd makes a great topping on these, esp when served with hot tea!

  1. 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!

  2. 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!

  3. 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?

  4. YUMMY SUPER AWSOME and Delicious I Made These today with my loving Granny 👵At her place she likes the recipe too

    1. Nope, this is not for convection. You can use convection if you want, just lower the recommended temperature by 15 degrees.

  5. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.