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Gingerbread Brownies

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These gingerbread brownies combine the festive flavors of ginger, cinnamon, and molasses with a fudgy, chewy brownie texture. Perfect for holiday gatherings, gifting, or cozy winter treats, they’re quick to make and packed with nostalgic spice.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 1/2 cup unsalted butter, melted (115g)
  • 1 cup brown sugar, packed (200g)
  • 1/3 cup molasses (80ml)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened cocoa powder (30g)
  • 1 teaspoon espresso powder (optional)
  • 1 1/2 teaspoons ground ginger
  • 2 tablespoons crystallized ginger, chopped
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup white chocolate chips (optional, 85g)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving an overhang for easy removal. If using a glass pan, reduce heat to 325°F (165°C).
  2. In a microwave-safe bowl, melt the butter and let it cool slightly.
  3. In a large bowl, whisk together melted butter, brown sugar, molasses, eggs, and vanilla extract until smooth and glossy.
  4. In a separate bowl, sift together flour, cocoa powder, ground ginger, cinnamon, cloves, nutmeg, salt, and espresso powder (if using). Add chopped crystallized ginger.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix. Fold in white chocolate chips if using.
  6. Scrape the batter into the prepared pan and smooth the top.
  7. Bake for 22-28 minutes, until edges are set and a toothpick inserted in the center comes out with moist crumbs.
  8. Let brownies cool in the pan for 10 minutes, then lift out using parchment and place on a wire rack. Cool completely before slicing.
  9. Dust with powdered sugar or drizzle with melted white chocolate before serving, if desired.

Notes

For gluten-free brownies, substitute flour with a 1:1 gluten-free blend. For dairy-free, use vegan butter and omit or use plant-based white chocolate chips. Don’t overmix the batter for tender brownies. Let brownies cool completely before slicing for clean edges. Brownies can be stored airtight at room temperature for 3 days, refrigerated for a week, or frozen for up to 2 months.

Nutrition

Keywords: gingerbread brownies, holiday dessert, spiced brownies, festive bars, Christmas baking, molasses brownies, easy brownies, gingerbread recipe

Find it online: https://blipflavor.com/gingerbread-brownies-recipe-easy-festive-spiced-bars-for-holidays/