These Gingerbread Brownies are the ultimate holiday dessert! They combine the rich, fudgy texture of classic brownies with the warm, spicy sweetness of traditional gingerbread. Perfectly chewy, full of cozy flavors, and easy to make, they’re a must for your Christmas dessert table—or anytime you’re craving a gingerbread-inspired treat.
Why You’ll Love Them
- Festive Flavors: Molasses, ginger, and cinnamon give these brownies their signature holiday taste.
- Brownie Texture: Soft, dense, and chewy, just like your favorite brownies.
- Easy to Make: No mixer required—just mix, bake, and enjoy.
- Versatile: Delicious with a dusting of powdered sugar or dressed up with frosting, nuts, or chocolate.
Ingredients You’ll Need
- Butter: Melted unsalted butter creates a fudgy, rich base. (If using salted, reduce added salt slightly.)
- Light Brown Sugar: Adds sweetness and a hint of caramel flavor.
- Eggs: Bind everything together while keeping the texture soft.
- Molasses: The key to that classic gingerbread flavor—use unsulphured molasses, not blackstrap.
- Vanilla Extract: Enhances the overall flavor.
- Flour: All-purpose flour keeps these brownies sturdy yet tender.
- Spices: Ground ginger + cinnamon = the perfect balance of warmth and spice.
- Baking Powder & Salt: Give a little lift and balance the sweetness.
- Confectioners’ Sugar: For a festive dusting on top.
Optional Toppings
While these brownies taste amazing with just powdered sugar, you can take them up a notch:
- Cream Cheese Frosting
- Whipped Cream
- Toasted Pecans or Walnuts
- Caramel Drizzle
- Chocolate Chips (mixed into the batter or sprinkled on top)
How to Make Gingerbread Brownies
- Prep: Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper.
- Mix Wet Ingredients: In a large bowl, stir together melted butter and brown sugar. Add eggs, molasses, and vanilla.
- Mix Dry Ingredients: In a separate bowl, whisk flour, ginger, cinnamon, baking powder, and salt.
- Combine: Gradually add the dry mixture to the wet ingredients, stirring until fully combined.
- Bake: Spread batter evenly in the pan and bake for 30–35 minutes (25–30 minutes if using a 9×13 pan), until the edges are set and the center is no longer jiggly.
- Cool & Serve: Let cool completely, dust with confectioners’ sugar, slice, and enjoy!
Storage & Freezing Tips
- At Room Temperature: Store in an airtight container for 2–3 days.
- Refrigerated: Keeps up to 1 week.
- Freezer-Friendly: Wrap cooled brownies in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
Perfect for the Holidays
These Gingerbread Brownies are a fun twist on a holiday classic and pair beautifully with hot cocoa, coffee, or a glass of milk. Whether you serve them plain or add your favorite toppings, they’ll quickly become a Christmas favorite!
Chocolate Chip Cookie Dough for One 🍪
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Ingredients
- 1 ½ tbsp butter, softened
- 1 tbsp brown sugar
- ½ tbsp granulated sugar
- ¼ tsp vanilla extract
- 1 tbsp heavy whipping cream
- 1 pinch salt
- 3 ½ tbsp flour (microwave for 90 seconds, stirring every 15 sec, to heat-treat)
- 1–2 tbsp chocolate chips (more or less to taste)
Instructions
- In a small bowl, cream together the butter, brown sugar, and granulated sugar.
- Add vanilla and heavy whipping cream, mixing well.
- Stir in the cooled, heat-treated flour and a pinch of salt until combined.
- Fold in the chocolate chips.
- Enjoy immediately or refrigerate for up to 1 week.
Calories: ~372 per serving