Dessert

Gingerbread Brownies Recipe

ByAiden Wells December 20, 2025December 20, 2025

Introduction

Gingerbread brownies combine the rich, fudgy texture of classic brownies with warm, spicy notes of ginger and cinnamon. This festive twist makes them perfect for cozy afternoons or holiday gatherings.

A white square dish holds four large square brownies with a cracked and crispy golden-brown top dusted lightly with powdered sugar. The brownies have a thick, dense texture visible along the cut edges, with a rich dark brown color inside. The background is a white marbled texture, giving a clean, bright look to the image. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
Step 2: In a large bowl, mix melted butter and brown sugar until well combined.
Step 3: Add eggs, molasses, and vanilla extract; stir until smooth.
Step 4: In a medium bowl, whisk together flour, ground ginger, cinnamon, baking powder, and salt.
Step 5: Gradually fold the dry mixture into the wet mixture until just combined.
Step 6: Spread the batter into the prepared pan and bake for 30–35 minutes or until edges are set.
Step 7: Cool completely in the pan before dusting with confectioners’ sugar and cutting into squares.

Tips & Variations

For extra richness, stir in ½ cup chopped walnuts or pecans before baking.
If you prefer a stronger ginger flavor, add an extra ½ teaspoon of ground ginger.
Use dark molasses for a deeper, more intense taste.

Storage

Store gingerbread brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave to soften before serving.

How to Serve

A square metal pan contains four large, thick brownies dusted with a light layer of powdered sugar. One brownie piece is taken out and balanced on its side on top of another piece in the front left corner, showing a moist and dense crumb texture inside with a slightly cracked, shiny top. The brownies have a rich brown color with a soft yet firm appearance, and the pan rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of brown sugar?

Brown sugar adds moisture and a caramel-like flavor that’s essential to the recipe’s richness, so using granulated sugar may result in drier brownies and a less complex taste.

How do I know when the brownies are done?

The edges should be set and pulling slightly away from the pan, while the center remains just firm to the touch. A toothpick inserted near the center should come out with a few moist crumbs but no wet batter.