Gingerbread Brownies
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
These Gingerbread Brownies are rich, fudgy, and filled with cozy holiday spices. They come quickly, bake in under 30 minutes, and taste like a festive twist on classic cocoa powder brownies. If you need a quick holiday dessert that still feels special, this is it.
As a busy mom, I’m always looking for easy dessert recipes for the holidays that still bring all the festive flavor. I love a classic gingerbread cookie, but I don’t always have the time to chill dough, roll it out, and cut shapes on a chaotic December weeknight.
And since my cocoa powder brownies are one of my go-to quick desserts, I thought—why not give them a gingerbread makeover? A little molasses, a handful of warm spices, and suddenly my favorite easy brownies became the perfect holiday treat.
These brownies are everything I want this time of year: simple, cozy, chocolatey, and ready fast… which is pretty much the only way I’m baking in December.
Ingredients You’ll Need
- Unsalted butter – Melted for an ultra-fudgy texture. You can use salted butter—just reduce the added salt slightly.
- Brown sugar – Light or dark both work; dark brown sugar adds a deeper molasses flavor.
- Molasses – Use unsulphured for the best warm, rich gingerbread taste.
- Eggs – Room temperature eggs helps them whisk in smoothly.
- Vanilla extract
- All-purpose flour – Be sure to spoon and level so the brownies stay soft and fudgy.
- Dutch-processed cocoa powder – Natural cocoa can be swapped but gives a slightly lighter chocolate taste.
- Ginger, cinnamon, nutmeg, cloves
- Salt
- Chocolate chips (optional)
- Powdered sugar (optional)
How to Make Gingerbread Brownies
Step 1: Prep Your Pan
Preheat your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper.
Lining the pan makes it easy to lift out the brownies cleanly for perfect slicing.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, and molasses until smooth and shiny. Add the eggs and vanilla and whisk until fully combined. Make sure your eggs are at room temperature so the batter mixes evenly without becoming streaky.
I like to melt the butter in a saucepan and then add in the rest of the ingredients (just to reduce those dirty dishes!)
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt.
Step 4: Bring It All Together
Add the dry mixture to the wet ingredients and stir until just combined. Be careful not to overmix here. This keeps the brownies tender and chewy. Fold in chocolate chips if you’re using them.
Step 5: Bake
Spread the batter evenly into your prepared pan. Bake for 22–27 minutes on a middle rack, or until the center is just set. Start checking early. Slightly underbaked brownies stay fudgy and moist, while overbaking makes them cakey.
How To Tell When Brownies Are Done?
Brownies should have set edges, and a slightly soft center. They will continue to set up as they cool so it’s best to take them out when they look slightly underdone so as not to overbake them.
If you check with a toothpick, it should have moist crumbs on it, but no wet batter. A clean toothpick means it’s overbaked. A few good moist crumbs is what we want! I always like to err on the “underdone” side and take them out a bit earlier so I can guarantee they are fudgy, and not overbaked!
Step 6: Cool & Serve
Let the brownies cool completely in the pan. Lift them out using the parchment and cut into squares. Dust with a little powdered sugar if you’d like. Cooling completely helps them set so you get clean, neat slices.
Storage Instructions
Once cooled, store in an airtight container:
- Room temperature: up to 2 days
- Refrigerator: up to 1 week
- Freezer: up to 3 months. To freeze, wrap tightly in plastic wrap and place in a freezer-safe bag. Thaw at room temperature before serving.
More Gingerbread Recipes To Try
If you’re craving more gingerbread desserts try my banana gingerbread – it’s everything you love about a banana bread with a spicy, cozy kick. I also love my gingerbread cheesecake when I need a showstopping dessert for the holidays. I also love my ginger molasses cookies. They’re soft, chewy and delicious.
Gingerbread Brownies
Ingredients
- ½ cup (1 stick, 113 g) unsalted butter, melted
- 1 cup (213 g) packed light or dark brown sugar
- ¼ cup (85 g) molasses
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup (120 g) all purpose flour spooned and leveled
- ¼ cup (21 g) Dutch processed cocoa powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup (85 g) chocolate chips optional
- powdered sugar optional garnish
Instructions
- Preheat the oven to 350°F (180°F) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter, brown sugar, and molasses until smooth.½ cup (1 stick, 113 g) unsalted butter, 1 cup (213 g) packed light or dark brown sugar ¼ cup (85 g) molasses
- Add the egg and vanilla extract and whisk until fully combined. 2 large eggs 1 teaspoon vanilla extract
- In another bowl, whisk together flour, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt. 1 cup (120 g) all purpose flour ¼ cup (21 g) Dutch processed cocoa powder 2 teaspoons ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon salt
- Stir the dry ingredients into the wet ingredients until just combined. If you want, stir in chocolate chip at this point. ½ cup (85 g) chocolate chips
- Spread the batter evenly into the prepared pan.
- Bake for 22-27 minutes or until the center is just set. I like to them slightly underdone so I take them out a few minutes early so they are soft and gooey but you can bake them a bit longer if you want them more done.
- Cool completely before cutting into squares. Dust with a light layer of powdered sugar if using.
Notes
- Storage: Once cooled completely, store brownies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week. They can also be frozen for up to 3 months. To freeze, wrap tightly in plastic wrap and place in a sealed freezer bag. Thaw at room temperature before serving.
- Unsalted butter: Salted butter can be used. Simply omit the added salt.
- Brown sugar: Light or dark brown sugar both work. Dark brown sugar will add a deeper molasses flavor.
- Molasses: Unsulphured molasses gives the best warm, rich flavor without bitterness.
- Dutch processed cocoa powder: Natural cocoa powder can be used instead but won’t yield as deep of a chocolate flavor.
- Spices (ginger, cinnamon, nutmeg, cloves): These are moderately spiced brownies, but you can easily add more ginger and cloves for an even spicier brownie.
