Name: Gingerbread Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 teaspoon of pure vanilla.; 1 cup of butter, melted and unsalted.; A tablespoon of ground ginger.; A teaspoon of baking powder.; Half a teaspoon of kosher salt.; 1 1/2 cups of packed light brown sugar.; Two large eggs at room temperature.; 2 tablespoons of molasses.; 2 1/2 cups plain flour.; 2 teaspoons of ground cinnamon.; Powdered sugar for sprinkling on top.

Four moist squares dusted in powdered sugar on parchment paper. | tastyhush.com

These Gingerbread Brownies truly bring holiday wonder into my home. They perfectly blend that rich, fudgy brownie base with warm spices you'd find in traditional gingerbread. Whenever I whip up a batch, my whole house gets filled with those amazing ginger and cinnamon scents that just scream festive celebration.

Easy but Impressive

The thing I can't get enough of with these brownies is how they turn basic pantry stuff into something that'll wow everyone. They're super quick to throw together but taste like you spent all day on them. Add a light sugar coating or some creamy frosting on top and you've got a treat that'll make any holiday get-together better.

Your Ingredients

Butter: Melted from two sticks for ultimate decadence.
Brown Sugar: The light variety adds subtle caramel flavor.
Eggs: Let them sit out first so they mix in smoothly.
Molasses: Gives that rich sweetness you can't skip.
Vanilla: Just enough to create amazing flavor layers.
Flour: Don't rush measuring this for best results.
Spices: Cinnamon and ginger create that holiday feeling.
Leavening: A bit of baking powder gives the right rise.
Salt: Brings out all the other flavors perfectly.
Powdered Sugar: Makes them look like they got kissed by snow.

Baking Time

Getting Ready: I always heat my oven to 350°F first and put parchment in my pan with extra hanging over the sides for easy brownie removal later.
Creating the Base: It's always fun watching butter and brown sugar blend together before adding eggs, molasses and vanilla until everything looks smooth as silk.
Spice Mix: When I mix those fragrant spices with flour, the smell alone is worth the effort.
Baking Phase: After spreading the mix evenly in the pan, that 30-minute wait feels like forever.
Final Touch: You've got to let them cool completely before adding that pretty sugar dusting on top.

A plate of chocolate brownies dusted with powdered sugar, surrounded by pine branches and a red checkered cloth. | tastyhush.com

Storage Secrets

You can keep these brownies tasting great in a sealed container for a few days. I sometimes wrap single pieces and tuck them in the freezer where they'll stay good for months. Just let them warm up to room temp and they'll taste almost freshly baked again.

Custom Touches

I never get tired of trying different toppings with these brownies. Sometimes I'll go for cream cheese frosting or maybe some caramel drizzled on top. Throwing chocolate chips into the mix creates amazing melty spots throughout, and adding some crunchy toasted nuts gives a great texture contrast.

Easy Swaps

These brownies aren't fussy if you need to switch things up. Salted butter works fine, just cut back on the extra salt. You can try dark brown sugar for a deeper flavor, and always grab unsulphured molasses for that true gingerbread taste.

Spice Balance

The mix of ginger and cinnamon creates that warm gingerbread feeling we all look forward to. I often tweak the spices depending on who'll be eating them - more ginger for those who love bold flavors or a bit less for folks who want something milder.

Basic Tools

You probably already have everything you need to make these brownies. A few mixing bowls, a good spatula and a square baking pan will do the trick. I always keep parchment paper handy since it makes getting the brownies out so much easier and cuts down on cleanup time.

Holiday Charm

These brownies have become a must-have in my winter baking routine. The way they mix the cozy gingerbread flavor with that chewy brownie texture makes them stand out. Whether I'm wrapping them as gifts or putting them out at parties, they always make people smile.

Party Favorites

During the holidays I love putting these out alongside other seasonal goodies. They look fantastic on a dessert table next to spiced cookies or gingerbread cake. Something about their deep flavor and chewy bite makes them stand out even among all the fancy holiday treats.

Sweet Traditions

Every time I bake these brownies I'm reminded why holiday baking matters so much. It's not just about making something tasty but about the warmth and happiness they bring to our celebrations. Shared with family or given as gifts, they're a tasty way to spread some holiday joy.

Cozy Indulgence

These brownies capture everything good about holiday baking by mixing familiar tastes in an exciting way. They're easy enough for a random Tuesday but special enough for your biggest holiday party. Each bite combines the comfort of a great brownie with that nostalgic gingerbread flavor we all love.

A stack of rich, powdered-sugar-dusted brownies rests on a wooden surface, surrounded by festive pinecones and greenery. | tastyhush.com

Frequently Asked Questions

→ How will I know they're ready?: The edges should look firm and the center shouldn't wiggle much when you move the pan. Don't bake too long to keep them fudgy.
→ Can I swap regular molasses?: Stick with regular molasses, as blackstrap tends to be bitter. Unsulphured molasses gives the best flavor.
→ Why do they seem dry?: Overbaking is often the reason, or too much flour. When measuring, spoon flour into the measuring cup instead of dipping it in.
→ Can chocolate be added?: You can sprinkle in white chocolate chips for a creamy touch that complements the gingerbread spices beautifully.
→ What's the best way to store them?: Store them in an airtight container for up to five days at room temperature or pop them in the freezer for three months.

Gingerbread Brownies