Name: Gingerbread Brownies Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, melted (2 sticks / 227 g); 1 ½ cups light brown sugar, packed (300 g); 2 large eggs, room temperature; 2 tablespoons molasses; 1 teaspoon vanilla extract; 2 ½ cups all-purpose flour (312.5 g); 1 tablespoon ground ginger; 2 teaspoons cinnamon; 1 teaspoon baking powder; ½ teaspoon kosher salt; Confectioners' sugar, for dusting

There's something utterly cozy about the warm spices and chewy texture in this Gingerbread Brownies Recipe. It’s that perfect blend of classic gingerbread flavors baked into rich, fudgy brownies—ideal for chilly evenings or holiday treats that everyone will ask for again and again.

Three brown bar-shaped dessert pieces are stacked on a white marbled surface. Each piece has a slightly crumbly texture with visible soft crumbs inside. The top layer of each bar is dusted with white powdered sugar, creating a light, uneven coating. The bars have rough edges that show their soft interior, and the background is blurred out in dark brown shades. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Brownies Recipe
Top Tip
How to Serve Gingerbread Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Brownies Recipe

Why You'll Love This Recipe

I honestly can’t get enough of these gingerbread brownies. The spices bring back nostalgic memories of winter mornings, while the chewy brownie base feels like a special little indulgence. They're easy to make, yet feel homemade and heartfelt.

Perfect Spice Balance: The ginger and cinnamon are just right—not overpowering but richly warming.
Simple Ingredients: Pantry staples come together with molasses to create deep flavor without fuss.
Chewy, Fudgy Texture: These brownies straddle the line between tender gingerbread and gooey brownie perfectly.
Great for Gifting: Dust them with confectioners' sugar and wrap up a batch for a thoughtful homemade gift.

A square white ceramic pan with a red rim holds a thick, golden brown baked dessert cut into nine equal squares. One square is being lifted by a knife with a dark brown wooden handle, showing a slightly soft texture inside. The top of the dessert is dusted lightly with white powdered sugar. The pan rests on a rustic wooden surface with a white cloth and green pine leaves nearby, adding a cozy, festive feel. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Gingerbread Brownies Recipe blends a few key ingredients that make all the difference. The molasses brings that signature gingerbread depth while the brown sugar adds chewiness and caramel notes. Don’t skip the baking powder—it helps keep these brownies from being too dense!

Flat lay of a small square white ceramic dish with melted golden butter, a small white bowl filled with light brown packed sugar, two whole uncracked brown eggs, a small white bowl of thick dark molasses, a small white bowl with clear vanilla extract, a small white bowl heaped with pale all-purpose flour, a small white bowl containing ground ginger powder, a small white bowl with cinnamon powder, a small white bowl with baking powder, a small white bowl holding kosher salt crystals, and a small white plate dusted lightly with confectioners’ sugar, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Melted butter adds richness and moisture; salted butter can alter the flavor balance.
Light brown sugar: Using light brown sugar gives a gentle molasses undertone, enhancing the spice blend.
Eggs: Room temperature eggs mix better and help with the batter’s structure and moisture.
Molasses: This is what turns simple spice brownies into authentic gingerbread goodness.
Vanilla extract: Adds a subtle sweetness and rounds out the spices nicely.
All-purpose flour: Classic choice for brownies to give the right crumb and chew.
Ground ginger: The star spice that defines gingerbread’s warmth and zing.
Cinnamon: Pairs perfectly with ginger to deepen the cozy flavor profile.
Baking powder: Leavens just enough to keep brownies from getting overly dense.
Kosher salt: Enhances all the flavors and balances the sweetness.
Confectioners’ sugar: For that festive, snowy finish right before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Gingerbread Brownies Recipe is how easy it is to tweak. I often sprinkle in chopped crystallized ginger or even swirl in a bit of cream cheese frosting before baking for an extra festive touch. You can make it as simple or as fancy as you like!

Variation: I once swapped half the all-purpose flour for whole wheat pastry flour—added a subtle nuttiness but kept the brownies tender, a great way to boost fiber without sacrificing texture.
Dietary substitution: Using coconut oil instead of butter works surprisingly well if you want a dairy-free version, just watch the baking time closely as it may bake faster.
Extra spice kick: For guests who want more warmth, add a pinch of cloves and nutmeg.

Step-by-Step: How I Make Gingerbread Brownies Recipe

Step 1: Prep Like a Pro

Start by preheating your oven to 350°F and lining a 9×9-inch baking pan with parchment paper—this step makes getting the brownies out a breeze. Having the pan ready while you mix sets the pace and keeps things flowing smoothly in the kitchen.

Step 2: Blend Your Wet Ingredients

In a large bowl, stir together the melted unsalted butter and packed light brown sugar until well combined. Then whisk in the room temperature eggs one at a time, followed by molasses and vanilla extract. This mixture should be smooth and fragrant—molasses really sets the mood here.

Step 3: Mix the Dry Spices & Flour

Whisk together flour, ground ginger, cinnamon, baking powder, and kosher salt in a separate bowl. Doing this first ensures everything is well distributed—no clumps of baking powder or bursts of salt in the final brownie.

Step 4: Combine and Spread the Batter

Slowly fold the dry ingredients into the wet mixture, stirring gently until just combined. You’ll want a thick but spreadable batter. Scrape it evenly into your prepared pan, smoothing the top with a spatula for even baking.

Step 5: Bake and Cool

Bake for about 30-35 minutes. The edges should be set and starting to pull away from the pan, while the center shouldn’t jiggle when you gently shake the pan. Don’t overbake—gingerbread brownies are best chewy, not dry. Once out of the oven, cool completely before you dust with confectioners' sugar and cut into squares.

Top Tip

From my experience baking this Gingerbread Brownies Recipe multiple times, a few tips really ensure success. Having patience while cooling makes cutting cleaner and keeps the brownies intact, plus using parchment paper is a game changer for removing brownies effortlessly.

Room Temperature Eggs: Using eggs straight from the fridge can cause the batter to seize or mix unevenly, so set them out 30 mins prior if you can.
Melt Butter Carefully: Melt your butter slowly to avoid scorching—heat gently on the stove or microwave with short bursts.
Don’t Overmix: Stir just until combined to avoid tough brownies; overmixing activates gluten and makes things chewy for the wrong reasons.
Test for Doneness: Insert a toothpick near the center; it should come out with moist crumbs, not wet batter, ensuring that perfect gooey consistency.

How to Serve Gingerbread Brownies Recipe

Gingerbread Brownies - Serving Suggestion

Garnishes

I love a light dusting of confectioners’ sugar for that snowy effect. Sometimes I add a dollop of fresh whipped cream or a scoop of vanilla bean ice cream, which melts perfectly into the warm spices.

Side Dishes

If you’re serving these brownies alongside coffee or tea, a simple plate of sliced fresh oranges or spiced nuts pairs wonderfully, balancing the sweetness with a bit of brightness and crunch.

Creative Ways to Present

For holiday parties, I’ve arranged these brownies in a festive pattern on a wooden board with some holly sprigs and cinnamon sticks around the edges. You can even drizzle warm caramel sauce or chocolate ganache over the top for an extra showstopper.

Make Ahead and Storage

Storing Leftovers

Wrap leftovers tightly in plastic wrap and store at room temperature for up to 3 days. I usually keep them in an airtight container to maintain their chewy texture—no fridge needed unless it’s especially warm where you live.

Freezing

I’ve had great success freezing these brownies either baked and cut or as batter. If you freeze baked brownies, wrap each piece individually in plastic wrap and place in a freezer bag for up to 3 months.

Reheating

To reheat, unwrap your brownie and warm it on a microwave-safe plate for 15-20 seconds to keep that gooey texture. Avoid overdoing it or they dry out quickly—warm just enough to feel freshly baked.

Frequently Asked Questions:

Can I use dark or blackstrap molasses instead of light molasses?

Yes, but dark or blackstrap molasses have a much stronger, more bitter flavor compared to light molasses, which may overpower the delicate spices. Start with a smaller amount if you try it and adjust to taste.

How do I know when the brownies are perfectly baked?

Look for set edges that start to withdraw slightly from the pan and a center that’s no longer jiggly when you gently shake it. A toothpick inserted near the middle should come out with moist crumbs but not wet batter for the ideal chewy texture.

Can I make this recipe gluten-free?

You can substitute a 1-to-1 gluten-free baking flour blend for all-purpose flour. Make sure your blend contains xanthan gum or a similar binding agent for best results. Keep an eye on baking time, as gluten-free mixes might brown faster.

What’s the best way to store leftover Gingerbread Brownies?

Store them in an airtight container at room temperature for up to 3 days, or wrap tightly and freeze for longer storage. Avoid refrigeration unless necessary, as it can dry out the brownies.

Final Thoughts

This Gingerbread Brownies Recipe holds a little piece of my favorite winter memories—it’s comfort, spice, and home all baked in one pan. I hope you enjoy making it as much as I do, whether for a quiet night in or sharing with friends and family. Give it a try, and I guarantee it’ll become a new go-to for your cozy baking list.