There’s something downright magical about the aroma of warm spices wafting through the kitchen. This Gingerbread Brownies Recipe blends the cozy flavors of gingerbread with the rich, fudgy texture of classic brownies, creating a treat that feels like a big, delicious hug.

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

I still remember the first time I made these gingerbread brownies—the way my kitchen smelled so cozy, like a holiday greeting in batter form. It’s not just about taste, though; it’s about how simply these brownies come together, making it a go-to for both beginners and seasoned bakers.

Perfect flavor balance: The warmth of ginger and cinnamon plays beautifully against the deep molasses sweetness.
Simple ingredients: No fancy stuff here, just pantry staples that you probably already have.
Moist, chewy texture: These brownies aren’t cakey or dry—they’re satisfyingly dense with just the right bite.
Great for any occasion: Whether it's a casual snack or a festive dessert, these brownies fit right in.

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

One of the reasons this Gingerbread Brownies Recipe shines is the way these ingredients harmonize. The molasses brings that signature gingerbread depth, while the butter and brown sugar keep everything rich and moist. Let’s break down each component.

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 helps create that chewy texture I love.
Light brown sugar: Packed with molasses itself, it layers extra sweetness and moisture into the brownies.
Eggs: They bind the batter and add structure, helping the brownies hold together without drying out.
Molasses: The star spice here—its bold flavor is what makes it unmistakably gingerbread.
Vanilla extract: Just a splash brightens all the flavors and balances the spice.
All-purpose flour: Provides the body—enough to hold the brownies, but not too much to make them cakey.
Ground ginger: The vital spice that gives this recipe its name and signature kick.
Cinnamon: Adds warmth and depth, a perfect gentle partner to the ginger.
Baking powder: Gives just enough lift so the brownies don’t feel heavy or dense.
Kosher salt: Heightens the flavor and balances the 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 the best things about this Gingerbread Brownies Recipe is how forgiving it is to tweaks. I like to add a handful of chopped crystallized ginger or even some chopped walnuts to ramp up texture. Feel free to get creative!

Ginger chunks or crystallized ginger: Adding these gives a delightful little burst of zing in every bite.
Nutty twist: Toss in walnuts or pecans if you want some crunch—I’ve done it, and it’s fantastic.
Spicy boost: If you’re a cinnamon fan, double it up, or add a pinch of cloves for a holiday spin.
Gluten-free adaptation: Swap the all-purpose flour for a gluten-free blend (check baking powder ingredients) and watch it turn out just as delicious.

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

Step 1: Prep Like a Pro

First, preheat your oven to 350°F and line a 9×9-inch baking dish with parchment paper. This simple step makes removing the brownies a breeze later, and trust me, you want those edges intact.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the melted butter and light brown sugar. Stir until smooth and shiny—this ensures a glossy finish on your brownies. Then, add eggs one at a time, beating just until incorporated. Finally, stir in the molasses and vanilla extract. The batter will smell heavenly already.

Step 3: Whisk the Dry Spices and Flour

In a separate bowl, whisk together all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt. This helps evenly distribute the spices, so every bite has that perfect gingerbread hit.

Step 4: Combine and Bake

Gradually fold the flour mixture into the wet batter. Don’t overmix—just until there are no pockets of flour left. Spread the batter evenly into your prepared pan. Bake for 30-35 minutes, or until the edges are firm and the center no longer jiggles. A toothpick inserted near the center should come out with just a few moist crumbs clinging.

Step 5: Cool and Serve

Let the brownies cool completely in the pan—it’s worth the wait for clean slices. Once cooled, dust the top with confectioners’ sugar for that classic, snowy look. Then cut, serve, and watch them disappear fast.

Top Tip

From my many attempts making this Gingerbread Brownies Recipe for friends and family, I’ve nailed a few tips that really help each batch turn out consistently amazing.

Use room temperature eggs: They incorporate more smoothly, preventing lumps and helping the batter emulsify perfectly.
Melt butter gently: If it’s too hot, it can cook your eggs when mixed; cool it to just warm before combining.
Don’t skip parchment paper: Even if your pan is nonstick, parchment helps get neat squares without any breakage.
Test doneness carefully: Brownies continue cooking as they cool, so be careful not to overbake or they’ll dry out.

How to Serve Gingerbread Brownies Recipe

gingerbread brownies - Serving Suggestion

Garnishes

I usually keep it simple with a dusting of powdered sugar, but for extra cheer, a drizzle of white chocolate or a dollop of whipped cream is dreamy. A sprinkle of chopped candied ginger on top works beautifully if you like a little zing with your sweet.

Side Dishes

These brownies pair wonderfully with a scoop of vanilla ice cream or a warm cup of spiced chai. I’ve also served them alongside salted caramel sauce for a truly indulgent treat that guests rave about.

Creative Ways to Present

For holiday parties, I cut these brownies into bite-sized squares and arrange them on a festive platter dusted with powdered sugar. Add some sprigs of rosemary or a few cranberries for a seasonal touch. It’s effortless but looks so inviting!

Make Ahead and Storage

Storing Leftovers

I store leftover gingerbread brownies in an airtight container at room temperature — they stay moist and tasty for up to 4 days, perfect for enjoying with afternoon coffee or a midnight snack.

Freezing

These brownies freeze brilliantly. I slice them first, wrap individual squares in plastic wrap, then place them in a freezer-safe container. When I’m ready for a treat, I just thaw at room temperature or pop them in the microwave for a few seconds.

Reheating

To bring leftovers back to that just-baked warmth, I usually microwave a brownie for about 15 seconds or warm in a low oven (300°F) for 5-7 minutes. This softens the texture without drying it out.

Frequently Asked Questions:

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

Yes! Dark brown sugar will give the brownies a deeper molasses flavor, which can be delicious but a bit richer. Feel free to substitute one-for-one if you want that extra depth.

What if I don’t have molasses on hand?

Molasses is key to the authentic gingerbread flavor, but if you’re in a pinch, you can substitute with dark corn syrup or honey. The flavor will be slightly different but still tasty.

How do I know when the brownies are done baking?

Look for set edges and a center that isn’t jiggly anymore. A toothpick inserted near the middle should come out with a few moist crumbs but not wet batter. Overbaking can dry them out, so keep a close eye near the end.

Can I make these brownies gluten-free?

Absolutely. Use a gluten-free all-purpose flour blend that includes xanthan gum or another binder. Make sure your baking powder is gluten-free as well. The texture might be slightly different but still delicious.

Final Thoughts

This Gingerbread Brownies Recipe is one of those comforting treats I come back to whenever I want to wrap myself in cozy flavors and share deliciousness with loved ones. It’s approachable, versatile, and honestly, a little addictive. I hope you enjoy making—and eating—these as much as I do. Don’t be surprised if you find yourself baking them again and again.