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
Notes
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:
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!
Has anyone tried to use 1-1 gluten free flour ?
Anyone tried adding some cocoa to these?
I have! That recipe is going to be published ASAP! 🙂
This looks yummy. I wonder, what do you think of adding some pumpkin puree? Or do you have a recipe for pumpkin bars or bread?
Thanks very much.
Joan
Hi, Joan! Adding pumpkin purée would change the moisture and texture of these brownies, so I wouldn’t recommend adding it without making other adjustments. But I do have a few recipes you may love! My Pumpkin Snickerdoodle Brownies are made with pumpkin purée, or you could try my Pumpkin Bars or Best Ever Pumpkin Bread. Enjoy!
https://iambaker.net/pumpkin-snickerdoodle-brownies/
https://iambaker.net/pumpkin-bars/
https://iambaker.net/best-ever-pumpkin-bread/
How much of the spice mix do you use when subbing it for the cinnamon and ginger?
Hi, Heather! Use 1 tablespoon plus 2 teaspoons of the Gingerbread Spice Mix to replace the ginger and cinnamon listed in the recipe. Enjoy!
Molasses isn’t something we Aussies have as a staple in our pantries, so I added Golden Syrup instead – I’d normally put that in a ginger cake anyway. I also used canola oil instead of melted butter, so unsaturated fat instead of saturated fat, and that worked well too. I boosted the amount of ginger by another 1/2 a tablespoon AND I grated in some fresh ginger to give the flavour a boost.
These are great, though – maybe a bit too sweet for my palate with the icing sugar dusted over them, so I brushed that off, and I think if I make them again I would reduce the amount of sugar by about a third. Nonetheless, I will be making them again because the recipe is quick and easy. I baked in a 8”x 12” pan, fan forced at 150C (my oven runs hot).
Made these tonight – as written, no changes. They are fabulous! I will make them again and not change a thing. Had no trouble finding molasses in Australia.
Thank you for the recipe.
Thrilled to hear that, Stephene! 💛
I have made this twice this week, and my family absolutely LOVED these. I would like it a but more spicy. Could I double the ginger?
So happy your family loved them, Susan! Yes, you can absolutely increase the ginger. I would try 1½ tablespoons of ground ginger first for a spicier gingerbread flavor. If you REALLY love that ginger kick, you could take it all the way to 2 tablespoons, but that will be quite spicy! You could also add a small pinch of cloves for a little more warmth.
So easy to make! I made 2 batches for both family and work! I added chopped crystallised ginger which was magnificent
Made them! So delicious and addictive. Add two tablespoons of fresh ginger and doubled the powered ginger. Next time I would even add more ginger. Remind me of Grasmere Gingerbread! Has the crispy on top and chewy middle.
Thanks,
Could I use golden caster sugar instead of soft brown?
Yes, you can use golden caster sugar in place of the brown sugar. The brownies may have a slightly lighter flavor since brown sugar adds a bit more moisture and that deeper molasses flavor, but they should still turn out well. I would substitute it 1:1. 😊