Gingerbread Brownies

Name: Gingerbread Brownies
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Ingredients: 1/2 cup Unsalted butter, melted (Coconut oil works as a substitute.); 3/4 cup Brown sugar (Light or dark brown sugar can be used.); 1/3 cup Molasses (Use unsulphured molasses for moisture and flavor.); 2 large Eggs (Room temperature is best for a smooth batter.); 2 teaspoons Vanilla extract (Enhances chocolate flavor.); 3/4 cup All-purpose flour (Spoon and level to avoid packing.); 1/2 cup Cocoa powder (Natural cocoa preferred; Dutch process is okay too.); 1/2 teaspoon Baking powder (Provides lift in brownies.); 1/2 teaspoon Fine salt (Balances sweetness.); 2 teaspoons Ground ginger (Use freshly opened for best flavor.); 1 1/2 teaspoons Cinnamon (Adds warmth.); 1/4 teaspoon Nutmeg (Optional; adds depth.); 1/4 teaspoon Cloves (Optional; adds depth.); 1/2 to 2/3 cup Chocolate chips or chopped chocolate (Semi-sweet or dark chocolate.)

By Liliana

2 January 2026

Delicious Gingerbread Brownies topped with creamy frosting, perfect for holiday desserts.

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Gingerbread Brownies for when you want something cozy, chocolatey, and just a little bit nostalgic. Maybe you’re craving holiday flavor but don’t want to frost cookies. Maybe you need a simple dessert that still feels special for a weekday dinner. Or maybe you just want your kitchen to smell like warm spices without babysitting a stovetop. I’ve got you. This recipe is fudgy in the middle, a little cakey at the edges, and full of molasses, cinnamon, and ginger that make every bite feel like a hug. If you love chocolate and spice together, welcome home.

Ingredients & Substitutions

Here’s what I use to make a small pan of chewy, fudgy Gingerbread Brownies. Everything is pantry-friendly, and I’ve got substitution tips if you’re low on something.

Unsalted butter: 1/2 cup. Melted for easy mixing. Coconut oil works in a pinch, but butter gives a richer flavor.
Brown sugar: 3/4 cup. Light or dark is fine. Dark adds deeper molasses notes.
Molasses: 1/3 cup. Use unsulphured molasses, not blackstrap. It keeps the brownies moist and gives that signature gingerbread flavor.
Eggs: 2 large. Room temp if you can, for smoother batter.
Vanilla: 2 teaspoons. Always makes chocolate taste better.
All-purpose flour: 3/4 cup. Spoon and level so you don’t pack it too tight.
Cocoa powder: 1/2 cup. Natural cocoa is great here. Dutch process works too for a slightly darker taste.
Baking powder: 1/2 teaspoon. Just enough lift to keep things tender.
Fine salt: 1/2 teaspoon. Balances sweetness.
Ground ginger: 2 teaspoons. A freshly opened jar has the best kick.
Cinnamon: 1 1/2 teaspoons. Warm and familiar.
Nutmeg and cloves: 1/4 teaspoon each. Optional, but adds depth.
Chocolate chips or chopped chocolate: 1/2 to 2/3 cup. I like semi-sweet, but dark is lovely if you prefer bold chocolate.

Substitutions I’ve tried and liked:

If you’re out of molasses, use 1/4 cup honey plus 1 tablespoon maple syrup. It won’t be exactly the same, but you’ll still get that sticky-sweet texture and warmth. Vegan? Swap butter for a neutral oil and use a reliable egg replacer. Gluten-free? A one-to-one baking flour blend usually works without any fuss.

If you’re a mint chocolate fan, you might also love these mint chocolate brownies. They’re a cool contrast to the cozy spice here.

Pan and prep

Use an 8-inch square pan lined with a parchment sling. It makes lifting and cutting so much easier. I lightly butter the pan first so the parchment sticks to the sides. Preheat the oven to 350°F so it’s ready the moment your batter is mixed. A metal pan bakes more evenly than glass, but either works. If you’re using glass, check for doneness at the later end of the baking window.

Pro tip: We’re going for fudgy centers. Avoid overbaking. You want a few moist crumbs on a toothpick, not a clean stick.

Optional Toppings

These brownies are excellent as is, but toppings turn them into a giftable dessert. Choose one and keep it simple.

Chocolate ganache: Warm 1/2 cup cream until steamy, pour over 1 cup finely chopped chocolate, let sit a minute, whisk smooth. Spread a thin layer over cooled brownies. A sprinkle of flaky salt makes it pop.

Maple glaze: Stir 1 cup powdered sugar with 2 to 3 tablespoons pure maple syrup and a pinch of salt until thick but pourable. Drizzle over cooled squares. The maple plays so nicely with molasses.

Cream cheese swirl: Dollop a quick mix of 4 ounces softened cream cheese, 1/4 cup sugar, and 1 egg yolk onto the brownie batter, then marble with a knife before baking. This one wows every time.

Crushed cookie crunch: Sprinkle the top with crushed gingersnaps or vanilla wafers right after the brownies come out of the oven. They’ll adhere as the top sets.

Love a bright, minty finish? Try a thin chocolate glaze scented with a drop of peppermint extract, inspired by these frosty-cool mint chocolate brownies.

My favorite finishing touch: a light dusting of powdered sugar right before serving. It looks festive and melts into the top after a few minutes for a subtle sweetness.

How To Store Gingerbread Brownies

Cool completely before storing. Slightly warm, they’re amazing, but for clean squares and the best texture over time, let them settle first.

Room temperature: Store cut brownies in an airtight container for 3 to 4 days. Slip in a small piece of bread to help maintain moisture. It won’t make them taste like bread; it just shares humidity.

Fridge: They’ll keep up to a week chilled, but wrap them well so they don’t dry out. I like to layer parchment between pieces to prevent sticking. Bring to room temp before serving for the best texture.

Freezer: Wrap individual brownies in plastic, then a freezer bag, and freeze up to 2 months. Thaw at room temp or microwave in short bursts. The spice stays lovely even after freezing.

Planning a dessert bar? Pair a batch of these with a pan of mint chocolate brownies for two totally different vibes on one plate.

Serving Ideas

These are rich enough to serve simply, but pairing can make them feel restaurant special. A few favorite combos:

Warm square with a scoop of vanilla or cinnamon ice cream and a drizzle of warm caramel.
Cool square dusted with powdered sugar, paired with hot coffee or chai.
Cut into bite-sized cubes and skewer with fresh orange segments for a sweet snack board.
Top with whipped cream and a tiny pinch of ground ginger for extra fragrance.
Holiday dessert tray with citrus slices, candied nuts, and a plate of mint chocolate brownies for contrast.

For a party trick, warm the brownies slightly and add a spoonful of cold mascarpone. The cream cools the spice and makes every bite feel fancy. If you like a hint of orange, microplane a little zest over the top right before serving. The aroma hits your nose first and makes the spices taste brighter.

Step-by-Step Instructions

These steps are straightforward, and the batter comes together in one bowl for most of it. If you set the eggs out first, the rest is easy prep.

Mix the dry ingredients

In a medium bowl, whisk the flour, cocoa, baking powder, salt, ginger, cinnamon, nutmeg, and cloves until the color looks uniform. This helps prevent spice clumps and ensures even flavor in every bite.

Whisk the wet ingredients

In a large bowl, whisk melted butter and brown sugar until glossy. Add molasses and whisk again. Beat in eggs and vanilla until smooth and slightly thick. The batter should look shiny. This is the base that gives fudgy texture and that cozy gingerbread flavor.

Combine, add chocolate, and bake

Fold the dry mix into the wet with a spatula. Stop once you no longer see dry streaks. Fold in the chocolate chips. Spread batter into your lined pan and smooth the top. Bake at 350°F for 22 to 27 minutes. You want the edges set and the center slightly soft. A toothpick with a few moist crumbs means you nailed it.

If you like a cool chocolate finish, swirl in a tablespoon of peppermint chocolate sauce on top right before baking, a tiny nod to these festive mint chocolate brownies. It’s subtle but fun.

Cool and slice

Let the pan cool on a rack for at least 20 to 30 minutes. Lift out using the parchment sling and transfer to a board. For ultra neat edges, chill for 15 minutes before slicing with a sharp knife, wiping the blade between cuts. The squares will firm up but stay plush inside.

I made these last night and my kitchen smelled like a bakery. The edges were chewy, the middle was gooey, and the spice was perfect. Even my friend who “doesn’t like ginger” went back for seconds.

That first bite should be the best kind of contrast: chewy edges, soft middle, and little flecks of melted chocolate. If your team fudgy over cakey, pull them on the earlier side. If you prefer more structure, let them go to the later end of the bake time.

These really are my go-to Gingerbread Brownies for winter gatherings, movie nights, and last-minute bake sale situations. They’re simple, reliable, and deeply satisfying.

Common Questions

Can I double the recipe?
Yes, bake in a 9-by-13-inch pan. Start checking around 28 minutes. The center should still be a bit soft.

Do I have to use molasses?
It’s the heart of the flavor, but you can sub honey plus maple for a lighter version. Expect a slightly less classic taste.

How do I make them extra fudgy?
Use the lower end of the bake time, do not overmix, and let them cool before slicing. A small handful of extra chocolate chunks also helps.

Can I add nuts?
Absolutely. Pecans or walnuts are great. Toast them first for better flavor, then fold in with the chocolate.

What else can I bake for contrast on a dessert table?
Try a pan of cool, minty mint chocolate brownies. They pair beautifully with the warm spice of these brownies.

Baking It All Together

These Gingerbread Brownies bring together cozy spice, rich chocolate, and a texture that stays soft for days. They’re easy enough for a weeknight and special enough for a party tray. Keep the mix simple, avoid overbaking, and let the spices shine. I can’t wait for you to taste that first chewy, molasses-sweet bite. If you try them, tell me how it went and what you topped them with.