Name: Gingerbread Brownie 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 just something magical about the warm spices and fudgy texture of these Gingerbread Brownies. This Gingerbread Brownie Recipe combines holiday cheer with classic gooey brownie goodness, making it a dessert you’ll want to bake again and again.

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 Brownie Recipe
Top Tip
How to Serve Gingerbread Brownie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Brownie Recipe

Why You'll Love This Recipe

I’m honestly a sucker for anything that blends rich chocolatey brownies with cozy spices—this recipe nails that balance perfectly. The aroma while baking is a total delight, and the tender middle with just the right ginger snap makes it a standout treat.

Unique Flavor Fusion: The mix of molasses, ginger, and cinnamon sets these brownies apart from your average batch.
Simple Ingredients: No fancy pantry staples needed—most things you probably already have on hand.
Perfect Texture: Fudgy on the inside with just a hint of chewiness around the edges.
Great for Gifting: These brownies look and taste special enough to share with friends and family.

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

This recipe walks the line between a classic brownie and a spiced gingerbread cookie, so every ingredient plays a key role in delivering that familiar holiday warmth alongside brownie richness.

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: Melting it creates a silky batter and lets the spices shine without added salt.
Light brown sugar: Adds moisture and subtle caramel notes that deepen the flavor.
Eggs: Bring everything together and give structure for that perfect fudgy bite.
Molasses: The star of the gingerbread flavor; it’s what makes these brownies taste truly festive.
Vanilla extract: Rounds out the spice and adds warmth.
All-purpose flour: Provides the base—just enough to keep them brownie-like without being cakey.
Ground ginger: Punches up that classic gingerbread zing.
Cinnamon: Soft and comforting, pairing beautifully with ginger.
Baking powder: Just a pinch to give these brownies a slight lift without making them cakey.
Kosher salt: Enhances flavor and balances sweetness.
Confectioners' sugar: A light dusting adds a pretty finishing touch and a hint of 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 Brownie Recipe is how easy it is to tweak according to your preferences. Whether you love extra spice or want to swap in some additions, you can make it truly yours.

Add nuts or chocolate chips: I like folding in chopped pecans or a handful of dark chocolate chips—it adds that nice textural contrast.
Spice it up: Try adding a pinch of cloves or nutmeg if you want a more complex spice profile.
Make it gluten-free: I’ve swapped the all-purpose flour for a 1-to-1 gluten-free blend with great results.
Less sweet: You can reduce the brown sugar by a couple of tablespoons if you prefer a less sweet treat, but not too much or it affects texture.

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

Step 1: Get Ready & Prep Your Pan

Preheat your oven to 350°F and line a 9x9-inch baking dish with parchment paper. This little step saved me more than once from brownies sticking to the pan—trust me, it’s worth it. Set it aside while you prepare the batter.

Step 2: Mix Butter and Sugar

In a large bowl, combine the melted unsalted butter and brown sugar. Stir until smooth and glossy. This combo sets a silky base that helps the brownies keep a rich, fudgy texture.

Step 3: Add Wet Ingredients

Next, mix in the eggs one at a time, then stir in the molasses and vanilla extract. The molasses is what makes this brownie recipe sing with that true gingerbread flavor, so don’t skip it!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt. This ensures your spices and leavening are evenly spread through the batter.

Step 5: Bring It All Together

Gradually stir the dry ingredients into the wet mixture until just combined. Don’t overmix — a few lumps are okay. Spreading the batter evenly into the parchment-lined pan helps with even baking, so smooth the top with a spatula.

Step 6: Bake Until Done

Bake for 30-35 minutes if you’re using the 9x9-inch dish. Check by gently pressing the edges—they should feel set, and the center should no longer jiggle but still look moist. For a 9x13-inch pan, reduce baking to about 25-30 minutes.

Step 7: Cool and Finish

Let your brownies cool completely in the pan before dusting with confectioners' sugar. This cooling step is key to clean slices and that perfectly tender texture. Then, cut into squares and enjoy!

Top Tip

From my many rounds of testing this Gingerbread Brownie Recipe, I’ve learned a few tricks that makes all the difference—and I want to share them with you so your batch turns out perfect every time.

Use room temperature eggs: This helps them blend more easily into the batter creating a smoother texture.
Don’t skip the molasses: It’s essential for that gingerbread depth and moisture. Dark or robust molasses work best.
Check early for doneness: Start checking your brownies about 5 minutes before the minimum bake time to avoid drying them out.
Let them cool fully: I know it’s hard to wait, but cooling helps the brownies set so they slice cleanly without crumbling.

How to Serve Gingerbread Brownie Recipe

gingerbread brownies - Serving Suggestion

Garnishes

I usually keep it simple with a dusting of confectioners' sugar, but for special occasions, I love topping these brownies with a dollop of whipped cream or a scoop of vanilla bean ice cream. A sprinkle of chopped crystallized ginger adds a nice spark, too.

Side Dishes

These brownies pair wonderfully with a hot cup of chai tea or a latte—something with creamy spices to complement those gingerbread flavors. I’ve also served them alongside some fresh fruit like sliced pears or a berry compote for a bit of brightness.

Creative Ways to Present

For holiday parties, I like to cut them into bite-sized squares and place them in mini cupcake liners, then drizzle with melted white chocolate. It’s a fun way to dress them up without much fuss, plus they’re easy to grab and go!

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container at room temperature for up to 4 days. They stay moist and delicious this way, but after a couple of days, I find they taste even better warmed slightly before serving.

Freezing

Yes, you can freeze these! I wrap individual brownie squares tightly in plastic wrap, then pop them into a freezer bag. They freeze well for up to 3 months. When ready to eat, just thaw at room temp or heat quickly in the microwave.

Reheating

To bring the gingerbread brownies back to life, I heat them in short bursts in the microwave (about 10-15 seconds) or pop them in a warm oven for a few minutes. This helps revive that soft, gooey texture without drying them out.

Frequently Asked Questions:

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

Absolutely! Dark brown sugar will give the brownies a deeper, richer molasses flavor. It’s a nice twist if you want even more intensity in the gingerbread taste.

What’s the best way to know when these brownies are done?

I recommend testing by gently pressing the edges—they should be set and slightly firm. The center should look moist but not jiggly. An inserted toothpick might come out with a few moist crumbs but not wet batter.

Can I double this Gingerbread Brownie Recipe?

Definitely! Just remember to use a larger baking pan (like a 9x13-inch) and adjust the baking time accordingly—usually reducing it slightly to avoid overbaking.

Can I substitute honey or maple syrup for molasses?

Molasses is key in this recipe for its unique flavor and moisture, so substitutions aren’t ideal. If you must, use dark honey or a robust maple syrup, but expect a different taste and texture.

Final Thoughts

This Gingerbread Brownie Recipe truly feels like a gift for anyone who loves seasonal spices with a classic brownie twist. I always come back to it when I want a cozy dessert that brings a little warmth and nostalgia to the table. Give it a try—you’ll be sharing it with friends before you know it!