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!
Sorry. This is a question as opposed to a comment. Amanda…have you ever used this Gingerbread Brownie recipe as a crust for a cheesecake? I would like to try that but was looking for any input before I do it. As for a comment…this recipe looks delicious. Thank you for sharing it.
I have not personally used the Gingerbread Brownie recipe as a crust for a cheesecake, but it sounds like a delicious and creative idea! Before trying it, consider the texture and flavor profile of the gingerbread brownie to ensure it complements the cheesecake well. The warm spices in gingerbread can add a festive touch to the cheesecake, creating a unique and flavorful dessert. You may want to adjust the baking time and temperature when using the brownie as a crust to ensure it sets properly without burning. Experimenting with small batches first can help you perfect the technique before making a larger cheesecake. Enjoy your baking adventure!
These are so good! Whenever I Am Baker pops up on my Pinterest I know something good is about to come out of my kitchen. These are now going on a recipe card and in my recipe box.
These are delicious. Lovely fall snack
Oh my! These were so delicious. I made them for a fundraiser meal and had many people reach out after to tell me how amazing they were. These will definitely be a Fall staple in our home. Yummy! I made it exactly how it is written.
These are fabulous. Took them to a potluck. They were a HUGE HIT.
We just made them, and they have a great flavor! I think next time we will use less flour though, because they were more similar to cake texture than brownie.
Would I double this to make it in a 9×13 pan, or add 50% more?
Amanda, I made these gingerbread brownies. My family loved them but I was disappointed because they were a bit hard. I cooked them for 30 minutes in a 9x 13 glass baking dish. Any thoughts?
Hi Maggie! So sorry to hear that they were hard. That would be because this recipe calls for a 9×9 baking dish. In a 9×13 they would have been thinner and baked faster, potentially getting hard. 🙁 Hopefully you’ll be able to try them in the 9×9 and experience just how soft and moist they are! 🙂
Hiya I’m in the UK and the UK equivalent of molasses here is Black Treacle. Is that okay to use or dark brown sugar instead maybe? Please let me know 😊