This recipe is cozy, rich, and just the right mix of spiced and sweet.
These gingerbread brownies are chewy, gooey in the center, and taste like holiday magic in every bite.
It’s one of those desserts that’s perfect with a hot drink, and the smell while it bakes? Unbeatable.
Here’s why this one’s a go-to in my kitchen.
What You’ll Need
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup molasses
- 2 large eggs, room temp
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ½ teaspoon salt
- Optional: powdered sugar for dusting
Why I Love This Recipe
I started making these after trying to combine two favorites — spiced gingerbread and fudgy brownies. The result was something totally addictive. These brownies are perfect for chilly evenings, and everyone who tries them asks for the recipe.
- It’s a one-bowl situation (less mess!)
- Perfect balance of spice and sweetness
- Smells like the holidays while baking
- Fudgy center with crackly top
- Easy to make ahead
Servings + Cook Time
Makes: 16 brownies
Prep time: 15 minutes
Cook time: 30 minutes
Total: 45 minutes
Macros (Per Brownie, Based on 16 Servings)
- Calories: 235
- Protein: 2g
- Carbs: 30g
- Fat: 12g
- Sugar: 20g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Molasses helps keep the brownies moist and gives them that signature deep gingerbread flavor. The cocoa powder balances the sweetness while bringing that rich chocolate note. Using both brown and white sugar adds chewiness and structure. Spices bloom in the oven and make the kitchen smell amazing.
Common Mistakes
- Overmixing the batter: This makes brownies cakey. Stir until just combined.
- Overbaking: Pull them out when a toothpick comes out with moist crumbs, not clean.
- Too much flour: Always spoon and level, don’t scoop directly from the bag.
- Cold eggs: Can make the butter seize. Let them sit out for 10 minutes.
What to Serve With
- Hot cocoa or spiced chai
- Vanilla ice cream
- Warm apple cider
- Whipped cream and berries
FAQ
Can I freeze these?
Yep! Wrap individually and freeze for up to 2 months. Thaw at room temp or microwave for 15–20 seconds.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.
What if I don’t have molasses?
You can use maple syrup or honey, but the flavor will be less deep and spicy.
Substitutions and Variations
- Swap molasses with maple syrup or dark corn syrup
- Use gluten-free 1:1 flour blend
- Add chocolate chips or chopped nuts
- Add orange zest for brightness
- Dust with powdered sugar or drizzle with white chocolate
Tools You’ll Need
- Large mixing bowl
- Whisk or rubber spatula
- Measuring cups and spoons
- 8×8-inch baking pan
- Parchment paper
- Sifter (for optional powdered sugar)
Make Ahead Tips
You can make the batter a day ahead and keep it covered in the fridge. Let it sit out for 15 minutes before baking. Or bake the brownies fully, cool them, and store them covered at room temp for up to 3 days.
How to Make Gingerbread Brownies
Step 1: Preheat your oven and prep your pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
Step 2: Mix wet ingredients
In a large mixing bowl, add 1 cup melted butter, 1 cup brown sugar, ½ cup granulated sugar, ½ cup molasses, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth and glossy.
Step 3: Add dry ingredients
Add 1 ¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 tablespoon ground ginger, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon baking powder, and ½ teaspoon salt. Gently fold everything together until just combined.
Step 4: Pour into pan and smooth
Pour the batter into the lined baking pan and spread it out evenly with a spatula.
Step 5: Bake
Place the pan in the oven and bake for 28–32 minutes. Check with a toothpick—there should be moist crumbs, not wet batter.
Step 6: Cool and serve
Let the brownies cool completely in the pan. Once cooled, lift them out using the parchment, cut into 16 squares, and dust with powdered sugar if you like.
Leftovers and Storage
Store brownies in an airtight container at room temp for up to 3 days, or refrigerate for up to a week. You can also freeze them in layers with parchment between for 2 months.
Wrap-Up
These gingerbread brownies are a favorite around here for a reason — fudgy, flavorful, and festive. They’re easy enough for a weeknight treat and special enough to share. If you try them, let me know how they turned out or drop any questions below. I love hearing how your bakes go!
