Gingerbread brownies are moist and fudgy, with a touch of molasses and warm spice for that festive, gingerbread-inspired taste! This fun Christmas twist on a traditional brownie recipe is the perfect add-on to a dessert platter this season.
I love serving these gingerbread brownies topped with ice cream and sparkling sugared cranberries for an easy holiday treat.
I inherited the December baking gene from Mom. She taught us girls how to turn up the Christmas tunes and dip, roll, sprinkle, and bake, and then share all the goods with friends and family. Teachers, coaches, bus drivers, and neighbors would often receive a colorful tin full of Mom’s sweet handiwork. These gingerbread brownies are like a cross between my favorite fudgy brownies and the warm flavors of my chewy ginger molasses cookies. You’re in for a real treat!
Why Gingerbread Brownies Are The Best Christmas Treat
- The ultimate brownie texture. I like my brownies rich, moist, and fudgy, almost a little under-baked, with that coveted crackly top. Rest assured, these warmly spiced brownies pass my inspection.
- Two delicious desserts in one. This recipe mashes up the moist, fudgy texture of a brownie with the flavors of gingerbread, a holiday favorite.
- Easy to make. Mix the wet ingredients and dry ingredients, combine the two into a batter, and bake. It doesn’t get easier than that!
- Perfect for freezing and gifting. These warmly spiced gingerbread brownies freeze well. They’re also an easy baked gift during the holiday season.
Our freezer space is filling up with Christmas desserts! Try these bonkers-good chocolate peanut butter Ritz cookies and fantasy fudge. Peanut butter blossoms are also a favorite, as well as red velvet brownies and cookie bars.
Recipe Ingredients
The steps are just like preparing a traditional pan of brownies. What makes this recipe stand out for the holidays is the addition of molasses and spices. Here’s what you’ll need to make these chocolatey gingerbread brownies.
- Dry ingredients – Sugar, all-purpose flour, and salt. I don’t use leavening (baking soda or baking powder) in this recipe as I wanted the brownies to be a little denser and less cakey.
- Butter and oil – I like to use a combination of melted butter and vegetable oil, like canola, for super-rich and tender brownies.
- Eggs and Vanilla – Make sure to use pure vanilla extract or an equal amount of vanilla paste.
- Molasses – I recommend dark molasses or light molasses for baking. Avoid blackstrap molasses, as it tends to be very bitter.
- Cocoa Powder – This can be natural, unsweetened cocoa powder, or you can use Dutch-processed for darker, fudgier brownies.
- Spices – Cinnamon, ginger, nutmeg, allspice, and cloves. If you have a ready-to-use blend, like pumpkin pie spice, you can substitute the individual spices.
How to Make Gingerbread Brownies
If you prefer neat, clean-cut brownies, line the pan with parchment paper or foil before baking. This will enable you to lift the brownies out of the pan in one large slab for slicing. Follow the easy steps below to mix and bake your gingerbread brownies. Scroll down to the recipe card for the full, printable recipe details.
- Prepare for baking. Set the oven to preheat to 350ºF, and lightly grease a 9” x 13” pan. Line the pan with parchment paper for easy removal.
- Mix the wet ingredients. Cream the sugar and butter with oil, eggs, and molasses until smooth.
- Add the dry ingredients. Meanwhile, whisk the flour with cocoa, salt, and spices. Add the dry mixture to the bowl with the wet ingredients, and mix until the batter just comes together. Fold in the vanilla last.
- Bake. Now, transfer the brownie batter to your prepared pan. Bake the brownies at 350ºF for 20 minutes. Afterward, switch off the heat, and leave the brownies in the oven for another 15 minutes before taking them out to cool completely.
- Slice and serve. Last but not least, cut your brownies into your desired size. Dust them with powdered sugar for a snowy finish, and enjoy!
Cut Brownies Like a Pro
When cutting your brownies into squares, use a long, non-serrated knife to make the cuts, wiping the knife in between each cut. This is totally optional, though. Only if you want super clean cuts!
Optional Toppings and Serving Suggestions
I love serving these gingerbread brownies with a sprinkle of powdered sugar. It adds a pretty touch, kind of like a gentle snowfall. Above and beyond that, you can’t go wrong with a chocolatey brownie and a scoop of vanilla or salted caramel ice cream. Or, try homemade peppermint ice cream for the ultimate Christmas flavor crossover.
Storing and Freezing
- Store at room temperature. Keep these gingerbread brownies moist by storing them in an airtight container on the counter. They tend to dry out in the fridge. Properly stored, they’ll last for 4-5 days.
- Freeze. These gingerbread brownies freeze extremely well. The only thing I would suggest, if you are planning to freeze them, is to hold off on the powdered sugar sprinkle until after they thaw from the freezer. Cut the cooled brownies and place them in a single layer in an airtight container. Separate any layers with wax paper or parchment paper. They’ll keep well for up to two months.
More Christmas Dessert Recipes
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Gingerbread Brownies
Ingredients
- 2 cup sugar
- ½ cup unsalted butter melted and slightly cooled
- ½ cup vegetable oil
- 4 large eggs
- 1 Tablespoon molasses
- 1.5 cup all-purpose flour
- 10 Tablespoon unsweetened cocoa powder
- ½ teaspoon kosher salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 teaspoon pure vanilla extract
- Powdered sugar optional
- Sugared Cranberries optional garnish
Instructions
- Preheat oven to 350° F.
- Spray a 9” x 13” pan lightly with cooking spray or line pan with parchment paper and set aside.
- In a large mixing bowl, stir together the sugar, butter, oil, eggs, and molasses.
- In a separate medium bowl, whisk together the flour, cocoa, salt, cinnamon, ginger, nutmeg, allspice, and cloves.
- Add dry ingredients to the wet ingredients, and then mix just until incorporated. Stir in the vanilla.
- Pour into prepared pan and spread evenly. Bake for 20 minutes. Then turn the heat off and leave the pan in the oven for another 15 minutes. Remove pan to a rack to cool completely.
- Cut into your desired size of brownies. Sprinkle individual brownies with powdered sugar before serving. Serve with vanilla ice cream and sugared cranberries, if desired.
Notes
Nutrition Information:
This post was originally published in 2016, and then updated in 2020.
awesome
Smells and tastes like Christmas,LOVE!!!!
I can not find White Lily Wheat and Almond Blend Flour anywhere. Can you help me?
Hello Deborrah – I have heard that they’ve since discontinued making this flour. You can easily substitute all-purpose flour.
Am I reading the recipe right…. 10 tablespoons of cocoa. It seems a lot
Yes, that’s correct. :)
I can’t find that flour. Could you just substitute it for regular flour? Looks delicious!
I wanted to know the same. Did you try it with regular flour yet?
Sorry, I have not. I’m hoping to make these brownies some time this month. I would not be worried about substituting all-purpose flour, the same amount.
These are the BEST! Oh my, seriously. Not overly sweet. The spice perfect for a morning cup o’ joe & with an evening sip of red. I eat approx. 3/day. So glad the recipe is for a 9×13 pan. :)))
Thank you, thank you, thank you! xo
These sound amazing for the holidays!
They really go hand in hand with this time of the year. Thanks, Chris!
OMG, these look so perfect!
Thank you, Gina!
These look so lovely…perfect for the holiday season!! <3
Thanks, Julie – Happy Weekend!
The sure passed the test as far as I was concerned.
:) Glad you liked these, Mom. :)
Chocolate and gingerbread spices? You’re speaking my love language!
Oh, yes. So wonderful! Thanks, Liz.
These sound magical Brenda! I could eat the whole pan!
Thank you so much, Cheryl. Happy Weekend to you!
These brownies look incredible!
Thank you, Naomi – Happy Weekend!
Oh, my gosh! TWO favorites in one!! Perfect holiday dessert!
Thank you, Liz!
These look absolutely stunning! I could eat the whole pan!
Thank you so much, Lauren!
Moist and fudge have my name written all over them!!
YES!!!!
Love that combo of almond and wheat flour! These brownies look delightful!
I LOVE baking with this flour! Thank you so much, Brian – Happy Weekend!