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Fudgy Gingerbread Brownies with Simple Vanilla Glaze

A close-up of a rich, dark square of gingerbread brownies topped with a white cream cheese icing drizzle.
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Make rich, chewy gingerbread brownies packed with warm holiday spices. This easy recipe blends classic brownie texture with the comforting flavor of molasses and ginger, topped with a simple vanilla glaze.

Ingredients

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  • 1 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup molasses
  • For the Glaze: 1 1/2 cups powdered sugar, 3 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, ground ginger, cinnamon, nutmeg, cloves, salt, and baking soda.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the molasses until it is incorporated into the batter.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 30 to 35 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter, for a fudgy texture.
  9. Let the brownies cool completely in the pan on a wire rack.
  10. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  11. Once the brownies are cool, drizzle or spread the vanilla glaze evenly over the top. Let the glaze set before cutting into squares.

Notes

  • For extra chewy gingerbread brownies, slightly underbake them by about 2 minutes.
  • If you prefer a cake-like texture, add 1/4 cup of sour cream to the wet ingredients.
  • You can substitute the vanilla glaze with a simple dusting of powdered sugar for a less sweet finish.

Nutrition

Find it online: https://daisyrecipe.com/fudgy-gingerbread-brownies-recipe/