Description
These Gingerbread Brownies combine the chewy richness of classic blondies with the warm spices of holiday gingerbread. Packed with brown sugar, molasses, cinnamon, and ginger, they’re the perfect festive treat—easy to make and even easier to love. Dust with powdered sugar for a beautiful finish.
Ingredients
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1 cup (2 sticks / 227 g) unsalted butter, melted
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1 ½ cups (300 g) light brown sugar, packed
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2 large eggs, room temperature
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2 tablespoons molasses
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1 teaspoon vanilla extract
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2 ½ cups (312.5 g) all-purpose flour
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1 tablespoon ground ginger
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2 teaspoons cinnamon
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1 teaspoon baking powder
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½ teaspoon kosher salt
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Confectioners’ sugar, for dusting
Instructions
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Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease lightly.
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In a large bowl, whisk together melted butter and brown sugar until smooth.
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Add eggs, molasses, and vanilla extract. Whisk until well combined.
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In a separate bowl, whisk together flour, ginger, cinnamon, baking powder, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
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Spread the batter evenly into the prepared pan.
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Bake for 25–30 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs.
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Let cool completely in the pan.
- Dust with confectioners’ sugar before slicing and serving.
Notes
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These brownies are dense and chewy—don’t overbake or they’ll dry out.
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Add white chocolate chips or chopped pecans for extra flavor and texture.
- Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American