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 irresistible about the warm spices mingling with rich, chocolatey goodness in a Gingerbread Brownies Recipe. This twist on classic brownies brings cozy holiday vibes all year round, making your kitchen smell like a comforting hug. Trust me, it’s one you’ll want to make 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

This Gingerbread Brownies Recipe is one of those rare treats that feels both festive and familiar. I've made countless brownies over the years, but adding that gingerbread twist took it from "yum" to "wow" in my book—plus, it’s a cinch to whip up on a whim.

Unique Flavor Combo: The classic spices from gingerbread add a cozy warmth that perfectly complements the deep, buttery brownie base.
Simple Ingredients: You probably already have everything in your pantry, so no last-minute grocery runs needed.
Bake and Enjoy Quickly: Ready in about 40 minutes, this recipe fits easily into a busy day when you want something special fast.
Perfect for Any Time: Whether it’s a chilly evening or a casual get-together, these brownies bring that nostalgic comfort we all crave.

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

Every ingredient here harmonizes to create that perfect gingerbread brownie balance — moist, spiced, and just sweet enough. A couple of tips about ingredients can really make your batch a hit without any guesswork.

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: Melting it brings a rich, smooth texture to the brownies. Using unsalted allows you to control the salt content precisely.
Light Brown Sugar: Gives a subtle caramel taste and keeps the brownies nice and chewy—in my experience, packed firmly is key.
Eggs: At room temperature, they mix more easily, resulting in a better batter consistency and tender crumb.
Molasses: The star for that gingerbread character—deep, slightly smoky, and complex. Don’t skip this or substitute lightly.
Vanilla Extract: It enhances the spices and adds warmth that rounds out the flavor.
All-Purpose Flour: Provides structure without being too dense, which works perfectly for fudgy brownies.
Ground Ginger & Cinnamon: Classic gingerbread spices that bring that comforting, seasonal aroma infused right into every bite.
Baking Powder: Just a touch to give the brownies a slight rise so they are fudgy but not heavy.
Kosher Salt: Balances the sweetness and spices to make the flavors pop beautifully.
Confectioners' Sugar: A light dusting after cooling adds a lovely touch and a little extra sweetness on top.

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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 personalize — whether you like things more spicy, nutty, or even with a chocolate swirl. Feel free to tweak it and make it yours.

Extra Spice: I sometimes add a pinch of cloves or nutmeg if I want that deeper holiday feel — it’s subtle but shifts the flavor beautifully.
Nutty Twist: Tossing in chopped walnuts or pecans adds a lovely crunch that complements the soft texture perfectly.
Chocolate Lovers: Swirling in some melted dark chocolate or folding in chocolate chips ups the decadence to an entirely new level.
Gluten-Free: I’ve had success swapping the all-purpose flour for a gluten-free blend, just keep an eye on the texture—you might need a touch more moisture.

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

Step 1: Prep Your Pan and Oven

I always start by preheating my oven to 350°F and lining a 9×9-inch baking dish with parchment paper. This step ensures the brownies don’t stick and makes cleanup a breeze — plus, parchment lifts the whole slab right out for easy slicing.

Step 2: Mix Butter and Sugar

Melt your unsalted butter and combine it with packed light brown sugar. Stir until nice and smooth. This mix is the secret to that luscious, fudgy texture you want in every bite.

Step 3: Add Eggs, Molasses & Vanilla

Beat in the eggs one at a time, followed by the molasses and vanilla extract. I find that using room temperature eggs makes the batter super smooth without any lumps.

Step 4: Combine Dry Ingredients Separately

Whisk together the flour, ginger, cinnamon, baking powder, and kosher salt in a separate bowl. Mixing these dry ingredients well helps distribute the spices evenly throughout your brownies.

Step 5: Bring It All Together

Gently fold the dry ingredients into your wet mixture until just combined. Resist the urge to overmix — that keeps your brownies tender and fudgy, not tough.

Step 6: Bake and Cool

Spread the batter evenly in your prepared pan and bake for 30 to 35 minutes (25 to 30 minutes if you’re using a 9×13 pan). Look for set edges and a center that’s just firm, not wobbly. Let cool completely before dusting generously with confectioners’ sugar. This cool-down step makes cutting cleaner and finishing prettier.

Top Tip

Over the years, I’ve learned a few tricks that really make this Gingerbread Brownies Recipe stand out so each batch comes out just right.

Room Temperature Eggs: Using eggs that aren’t cold helps them blend effortlessly and keeps your batter smooth.
Don’t Skip the Molasses: It’s the heart of the gingerbread flavor; a substitute won’t give you that rich depth.
Watch Your Bake Time: Take the brownies out just as the center is set — leftover heat finishes the job, keeping them moist and not dried out.
Cool Completely Before Cutting: It’s tempting to dig in right away, but patience pays off with neat squares and no crumbling.

How to Serve Gingerbread Brownies Recipe

Gingerbread Brownies - Serving Suggestion

Garnishes

I love dusting these brownies lightly with confectioners’ sugar for a snowy look. Sometimes, I pair them with a dollop of whipped cream or a scoop of vanilla ice cream for a dreamy contrast. Candied ginger pieces sprinkled on top add a delightful zing, too.

Side Dishes

Warm spiced apple cider or a cup of chai tea is my go-to drink pairing. If I’m serving them at a party, I like to include fresh fruit like orange segments or pomegranate seeds to balance the rich flavors.

Creative Ways to Present

For holiday gatherings, I’ve layered gingerbread brownies with cream cheese frosting in a trifle bowl. Another favorite is cutting them into small bite-sized squares, dipping half in melted dark chocolate, and chilling to set—for a fancy finger food twist.

Make Ahead and Storage

Storing Leftovers

I store leftover gingerbread brownies in an airtight container at room temperature for up to four days. This keeps them moist but still fresh. If it’s warm in your kitchen, the fridge works too, just bring them back to room temp before serving.

Freezing

Freezing works great for this recipe—wrap the brownies tightly in plastic wrap and then foil to avoid freezer burn. When you’re ready, thaw overnight in the fridge and warm slightly in the oven or microwave for that fresh-baked feel.

Reheating

I like reheating individual brownies in the microwave for 10-15 seconds to bring out that melty softness. You can also pop a tray in the oven at 300°F covered loosely with foil for about 10 minutes—especially nice if you want to refresh a big batch all at once.

Frequently Asked Questions:

Can I use dark brown sugar instead of light brown sugar?

Yes, you can substitute dark brown sugar for light brown sugar in this Gingerbread Brownies Recipe. The dark brown sugar will add a stronger molasses flavor and deeper color, which many people actually enjoy. Just keep in mind it might make the brownies a bit richer.

How do I know when the brownies are done baking?

Look for the edges of the brownies to appear set and pull slightly away from the pan. The center should no longer be jiggly but slightly soft. Using a toothpick might not be the best test here because these brownies are fudgy — the goal is moist, not dry.

Can I make this Gingerbread Brownies Recipe ahead for a party?

Absolutely! You can bake the brownies a day or two in advance, store them in an airtight container, and dust with confectioners’ sugar right before serving. They actually taste better after the flavors have had time to meld.

Is there a way to make these brownies vegan?

To make a vegan version, you can replace the butter with coconut oil or vegan margarine, and swap the eggs for flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg). Use a vegan molasses and make sure your sugar is vegan-friendly. The texture will be slightly different but still delicious.

Final Thoughts

This Gingerbread Brownies Recipe holds a special place in my heart because it combines the magic of familiar flavors with the simplicity of a no-fuss dessert. I hope making it brings you as much joy and cozy comfort as it’s brought me, whether it’s a chill evening by the fire or a cheerful holiday gathering. Give it a try—you might just have yourself a new favorite brownie.