Name: Gingerbread Brownies Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
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

There’s something incredibly cozy and irresistible about the warm spices and rich texture of a freshly baked treat. This Gingerbread Brownies Recipe combines the best of both worlds—brownie decadence and gingerbread warmth—to create a dessert that feels like a big, delicious hug in every bite.

Three square pieces of light brown cake are stacked on top of each other. Each cake piece has a soft, crumbly texture and is dusted with a thin layer of white powdered sugar on top. The edges of the cakes look slightly rough, showing the moist inside. The background has a soft dark blur, and the cakes sit on a white marbled surface with some powdered sugar scattered around. 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

Honestly, I can’t get enough of this Gingerbread Brownies Recipe. It’s one of those desserts that’s perfect for chilly days, holiday gatherings, or whenever you want to surprise your taste buds with something a little different but wonderfully familiar.

Comforting, Spiced Flavor: The ginger and cinnamon come through just enough to give these brownies a cozy, festive vibe without overpowering the rich sweetness.
Easy to Make: I love that it uses simple pantry staples and comes together quickly—perfect for last-minute dessert plans or a spontaneous baking session.
Perfect Texture: Chewy but soft, with just the right hint of moistness that keeps you reaching for another bite.
Versatile and Customizable: You can easily tweak spices or add mix-ins to suit your mood or occasion.

A white square baking dish with a red rim holds a batch of nine evenly cut, soft brown squares. Each square has a slightly cracked top sprinkled lightly with powdered sugar. One square is being lifted out with a rustic knife that has a metal blade and a dark wooden handle. The dish is placed on a white marbled surface with some green pine branches and a white cloth nearby. Two stacked white plates sit in the top right corner. The overall look is warm and cozy with a simple festive touch. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Gingerbread Brownies Recipe plays a key role in balancing flavor and texture. Here’s a quick rundown of why I love each one—and a tip or two to help you pick just the right version for your kitchen.

Flat lay of a small white ceramic bowl of melted golden butter, a small white ceramic bowl filled with light brown packed sugar, two whole large brown eggs with clean shells, a small white ceramic bowl of dark amber molasses, a small white ceramic bowl of pale golden vanilla extract, a small white ceramic bowl heaped with white all-purpose flour, a small white ceramic bowl with warm brown ground ginger powder, a small white ceramic bowl containing rich brown cinnamon powder, a small white ceramic bowl of white baking powder, a small white ceramic bowl holding fine kosher salt, and a small white ceramic dish with a delicate dusting of white confectioners' sugar, 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; using unsalted lets you control the salt content.
Light Brown Sugar: Packed brown sugar keeps the brownies tender while adding a subtle molasses note.
Eggs: They bind everything together and create that fudgy, chewy texture.
Molasses: The star of the gingerbread vibe—adds depth, color, and intense spice flavor.
Vanilla Extract: Enhances all other flavors and smooths out the spice punch.
All-Purpose Flour: Provides structure, making sure your brownies hold together without being cakey.
Ground Ginger: The warm, zesty kick that defines the gingerbread profile.
Cinnamon: Pairs brilliantly with ginger and sweet molasses for that classic spice blend.
Baking Powder: Gives just enough lift without making the brownies fluffy—aiming for chewy.
Kosher Salt: Balances sweetness and intensifies spices—don’t skip it!
Confectioners' Sugar: A delicate dusting for a pretty finish and a hint of extra sweetness.

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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 according to your taste or the season. I often experiment with different spices or add a fun twist.

Variation: Adding chopped crystallized ginger or dark chocolate chunks gives these brownies an extra punch of flavor and texture—I love the way the crystals add a little zing!
Dietary Twist: Swapping out half the flour for almond flour yields a nuttier brownie and makes it a bit more gluten-friendly, which my friends appreciated.
Seasonal Flair: During the holidays, a sprinkle of orange zest on top before baking brings that classic gingerbread-orange combo to life.

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

Step 1: Get Your Oven and Pan Ready

Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper. That way, your gingerbread brownies remove easily, and clean-up is a breeze. I always make sure to let the paper hang over the edges—it makes lifting them out so much simpler once they’re baked and cooled.

Step 2: Mix Butter and Sugar

In a large bowl, combine the melted unsalted butter and light brown sugar. Stir it well until it’s smooth and shiny—that’s your base for deliciously rich brownies. Make sure your butter isn’t too hot here, or it might cook the eggs in the next step.

Step 3: Add Eggs, Molasses & Vanilla

Beat in two large eggs, then add the molasses and vanilla extract. I find it helps to whisk just until everything’s incorporated—overmixing can make the brownies tough, so keep it gentle but thorough.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt. This ensures the spices are evenly distributed, which means every bite is perfectly spiced—and no clumps of baking powder lingering awkwardly!

Step 5: Bring It All Together

Gradually add the dry ingredients into the wet mixture, folding gently until just combined. The batter will be thick and rich—resist the urge to overmix to keep your brownies tender and chewy.

Step 6: Bake to Perfection

Spread the batter evenly in the prepared pan. Bake for 30-35 minutes (or 25-30 if you're using a 9×13 pan) until the edges are set and the center isn’t jiggly anymore. Use a toothpick inserted in the center—it should come out with just a few moist crumbs, not wet batter.

Step 7: Cool and Dust

Once out of the oven, cool your gingerbread brownies completely in the pan. Then dust them lightly with confectioners' sugar for that snowy, inviting touch before slicing and serving.

Top Tip

After making these gingerbread brownies several times, I’ve found a few tricks that really make a difference—especially if you want that perfect balance between chewy and tender with a serious gingerbread kick.

Use Room Temperature Eggs: This helps the batter mix more evenly and keeps the texture just right.
Melt Butter Carefully: Avoid overheating so you don’t end up cooking your eggs when mixing.
Don’t Overbake: My biggest rookie mistake was baking too long—pull them out as soon as the center stops jiggle for soft brownies.
Measure Flour Correctly: Spoon and level instead of scooping to prevent dense brownies.

How to Serve Gingerbread Brownies Recipe

gingerbread brownies - Serving Suggestion

Garnishes

I love a light dusting of confectioners' sugar for a little extra sweetness that melts on your tongue, but for special treats, I’ll add a dollop of whipped cream or a scoop of vanilla ice cream—that contrast with the warm spices is delightful and rounded.

Side Dishes

These brownies go wonderfully with a warm cup of chai tea or coffee. If you want to get fancy, serving alongside a citrusy cranberry sauce or an orange-spiced compote adds a beautiful festive twist I always enjoy during holiday gatherings.

Creative Ways to Present

I’ve tried layering these brownies in a dessert trifle with ginger-spiced whipped cream and caramel sauce for parties. Another favorite is cutting them into bite-sized squares and dipping half in melted dark chocolate before cooling—it looks stunning on a holiday platter.

Make Ahead and Storage

Storing Leftovers

I store leftover gingerbread brownies in an airtight container at room temperature for up to 3 days. If your kitchen is warm or humid, popping them in the fridge helps keep them fresh a bit longer—just bring them back to room temp or heat briefly before enjoying.

Freezing

These brownies freeze really well! I cut them into squares, wrap each tightly in plastic wrap, and place them in a freezer bag. When I want one, I just thaw at room temp or warm it up for a few seconds in the microwave—still just as tasty.

Reheating

I find reheating wraps in a microwave-safe plate for about 15-20 seconds works great to bring back softness without drying out the brownies. You can also warm them briefly in a low oven wrapped in foil to preserve moisture if you’re serving multiple people.

Frequently Asked Questions:

Can I substitute molasses with something else?

Molasses is key for that authentic gingerbread flavor and deep richness, but if you don’t have it on hand, you can substitute with an equal amount of dark corn syrup or maple syrup in a pinch. The flavor will be slightly different but still delicious.

How do I know when the gingerbread brownies are baked perfectly?

Look for set edges and a center that’s no longer jiggly but still slightly soft. A toothpick inserted in the middle should come out with a few moist crumbs. Overbaking will dry them out, so it’s better to check a few minutes before the minimum baking time plus a visual check.

Can I make these gingerbread brownies gluten-free?

Absolutely! I recommend replacing the all-purpose flour with a gluten-free baking mix that includes xanthan gum to get a similar texture. The flavor will still shine through, but the texture may be a tad more crumbly depending on the mix used.

Can I add nuts or chocolate chips?

Yes! Adding chopped walnuts, pecans, or chocolate chips is a great way to customize the recipe. I usually fold in about a half cup of mix-ins right after combining the dry and wet ingredients. It adds a nice texture and flavor contrast that many folks really enjoy.

Final Thoughts

This Gingerbread Brownies Recipe has become one of my go-to favorites, especially when the weather cools down and I want to bake something comforting but a little different. I hope you enjoy baking and sharing these as much as I do—they really do make any day feel a little more special. Give it a try, and let these spiced brownies bring a bit of warmth to your kitchen!