I love creating these Gingerbread Squares that invite both indulgence and fond memories. Mixed with molasses and warming spices, every bite surprises me with its depth and character. I enjoy sharing this unique twist on brownies during holiday celebrations to spark lively conversation and genuine connection with friends and family.

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I’ve been experimenting in the kitchen lately and stumbled upon a treat that’s entirely new to me. Gingerbread Brownies are one of those recipes that really surprised me with their rich, dense, and chewy texture, combined with those classic spicy and sweet gingerbread flavors.

I love how the blend of 1 cup unsalted butter, granulated sugar, and light brown sugar gives it a uniquely satisfying body while the molasses and a mix of spices like ground ginger, cinnamon, cloves and nutmeg liven up every bite. Adding in 3 egg and a splash of vanilla extract really binds the mix together with a subtle twist of flavor.

I think these brownies bring something special to a Christmas menu, and they’re a fantastic twist on typical dessert choices – making them perfect for when you want a dessert that speaks to both festive and autumn sweet treats. I’ve definitely enjoyed every moment making these squares and I can’t wait for you to try them too.

Why I Like this Recipe

I like this recipe because it mixes the classic brownie goodness with warm gingerbread spices and gives me a unique flavor that makes me feel cozy and nostalgic. I love the way the spices, like ginger, cinnamon, and cloves, blend with the rich, chocolatey base even though it sounds kinda weird at first. I also appreciate how easy it is to make – I can follow the instructions and not get overwhelmed by a complicated process. Lastly, the chewy, dense texture reminds me of holiday treats and fills my kitchen with that comforting, homey vibe every time I make it.

Ingredients

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Butter adds rich flavor and moisture, helping bind the ingredients nicely.
Sugar brings bright sweetness and gives structure but is mostly carbohydrate.
Eggs bind the mix, add protein, and help the brownies rise just right.
Molasses gives a rich, tangy flavor and supplies minerals like iron.
Cocoa powder enhances chocolate flavor with a slight bitterness, balancing spices and sweetness.
Ginger, cinnamon, cloves, and nutmeg add warm, festive flavors perfect for the holidays.
Vanilla extract boosts overall aroma and taste, rounding out the flavor nicely.

Ingredient Quantities

1 cup unsalted butter, melted

1 cup granulated sugar

1/2 cup light brown sugar, packed

3 large eggs

1/3 cup molasses

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

How to Make this

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1. Preheat your oven to 350°F and grease a 9×9 inch baking pan.

2. In a large bowl, mix together 1 cup melted unsalted butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar until well combined.

3. Beat in 3 large eggs one at a time, then stir in 1/3 cup molasses and 1 teaspoon vanilla extract.

4. In another bowl, sift together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

5. Add the dry mixture to the wet ingredients and stir until just combined.

6. Now mix in 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.

7. Pour the batter into your prepared pan and smooth out the top evenly.

8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean.

9. Let the brownies cool completely in the pan before cutting them into squares.

10. Enjoy your gingerbread brownies either warm or at room temperature for that perfect holiday treat!

Equipment Needed

1. Preheated oven set to 350°F
2. 9×9 inch baking pan (make sure to grease it)
3. Two large mixing bowls—one for the butter and sugar mix and one for the dry ingredients
4. Measuring cups and measuring spoons
5. A whisk or hand mixer for beating the eggs and mixing blends
6. Sifter to sift the flour, cocoa, and leavening agents together
7. Spatula for stirring the batter and smoothing the top
8. Toothpick for checking the brownies don’t need more baking

FAQ

Can I use salted butter instead of unsalted?

I'd recommend sticking with unsalted butter so your brownies dont turn out too salty. Stick with the recipe for the best flavor.

Do I really need to pack the brown sugar?

Yup, packing the brown sugar helps add the right moisture and richness to your brownies, so its best to pack it in tightly.

Can I swap molasses for something like honey or maple syrup?

Molasses gives these brownies that signature bold flavor. If you try honey or maple syrup, the taste might change a bit, but its still worth a try if you're experimenting.

How do I tell when the brownies are done?

Look for firm edges with a slightly soft middle. Start checking a few minutes before the full baking time so you don't overbake 'em.

What should I do with the leftovers?

Store any extra brownies in an airtight container at room temp for about 3 days; if its hotter, you might wanna pop them in the fridge.

Gingerbread Brownies Are A Perfect Holiday Treat! Recipe Substitutions and Variations

Unsalted Butter: You can use an equal amount of melted coconut oil, which adds a subtle coconut flavor that works pretty well in these brownies.
Granulated Sugar: Try swapping it with coconut sugar. It might change the texture a little, but it gives a nice, rich flavor.
Eggs: If you dont have eggs, use 1/4 cup unsweetened applesauce per egg for a similar binding effect.
Molasses: In a pinch, dark corn syrup can be used, though it won’t give quite the same deep flavor as molasses.
Light Brown Sugar: If you’re ever out of light brown sugar, mix a tablespoon of molasses into one cup of granulated sugar. That should mimic its sweetness and moisture.

Pro Tips

1. Make sure all your ingredients are at room temperature before you start, specially the eggs; if they’re too cold they might not mix in well and can affect the texture of your brownies.

2. Dont overmix once you add the dry ingredients, a little lumps are totally fine and actually help keep the brownies fudgy rather than turning out tough.

3. Keep a close eye on the oven towards the end of baking time; test with a toothpick and if it comes out with a few moist crumbs, you’re good, overbaking even by a couple of minutes can make them dry.

4. When measuring spices, try to do it one by one rather than all at once; it helps in evenly distributing the flavors throughout the batter and makes the mix more consistent.

Gingerbread Brownies Are A Perfect Holiday Treat! Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

207

kcal

Equipment: 1. Preheated oven set to 350°F
2. 9×9 inch baking pan (make sure to grease it)
3. Two large mixing bowls—one for the butter and sugar mix and one for the dry ingredients
4. Measuring cups and measuring spoons
5. A whisk or hand mixer for beating the eggs and mixing blends
6. Sifter to sift the flour, cocoa, and leavening agents together
7. Spatula for stirring the batter and smoothing the top
8. Toothpick for checking the brownies don’t need more baking

Ingredients

1 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup light brown sugar, packed
3 large eggs
1/3 cup molasses
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Directions

Preheat your oven to 350°F and grease a 9×9 inch baking pan.
In a large bowl, mix together 1 cup melted unsalted butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar until well combined.
Beat in 3 large eggs one at a time, then stir in 1/3 cup molasses and 1 teaspoon vanilla extract.
In another bowl, sift together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
Add the dry mixture to the wet ingredients and stir until just combined.
Now mix in 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
Pour the batter into your prepared pan and smooth out the top evenly.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean.
Let the brownies cool completely in the pan before cutting them into squares.
Enjoy your gingerbread brownies either warm or at room temperature for that perfect holiday treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.