These Gingerbread Brownie Bars are made with brown sugar, rich molasses, warm ginger, and cinnamon, then topped with a smooth and fluffy gingerbread frosting. You can make them with simple pantry ingredients, and they are easy to bake, frost, and slice for sharing!

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It’s a soft and chewy holiday dessert bars that are great for Christmas dessert table, holiday cookie trays, and winter gatherings. They are also great for Christmas parties, potlucks, and bake sales.

And for more Christmas brownies recipes, the recipes below are worth trying:

Ingredients You’ll Need:

For the Gingerbread Brownies:

1 cup (2 sticks) unsalted butter, melted
1½ cups light brown sugar, packed
2 large eggs
2 tablespoons molasses
1 teaspoon vanilla extract
2½ cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon kosher salt

For the Gingerbread Frosting:

½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1–2 tablespoons milk or heavy cream

How to Make Gingerbread Brownie Bars

Step 1: Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving some extra paper hanging over the sides. This will make it easier to lift the brownies out once they have cooled.

In a large mixing bowl, combine the melted butter and brown sugar. Stir until smooth. Add the eggs, molasses, and vanilla extract, then whisk until everything is well combined.

Step 2: In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and salt. Make sure the spices are evenly mixed into the flour.

Step 3: Slowly add the dry ingredients to the wet mixture. Stir gently until a thick batter forms. Be careful not to overmix. Transfer the batter to your prepared baking pan and spread it evenly with a spatula.

Step 4: Bake for 28–33 minutes, or until the edges are firm and the center is set. Remove from the oven and let the brownies cool completely in the pan before adding the frosting.

Step 5: While the brownies cool, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until combined. Add the vanilla extract, cinnamon, and ground ginger.

Step 6: Add 1 tablespoon of milk or heavy cream and mix. Add a little more if needed to reach your preferred consistency. Beat for another 2–3 minutes until the frosting is smooth and fluffy.

Step 7: Spread the frosting evenly over the completely cooled brownies. Let the frosting set at room temperature, then refrigerate for 30–60 minutes before slicing into 9 bars.

Important Recipe Notes

Use room-temperature eggs: This helps the wet ingredients mix together smoothly and evenly.
Cool the melted butter: Let it cool slightly before adding the eggs to avoid accidentally cooking them.
Measure the flour correctly: Spoon the flour into your measuring cup and level it off to avoid adding too much, which can make the bars dry.
Don’t overmix the batter: Stir just until the dry ingredients are combined to keep the brownies soft and chewy.
Watch the baking time: Start checking around 28 minutes. The edges should be set, and the center should still be tender.
Cool completely before frosting: Warm brownies can cause the gingerbread frosting to melt.
Adjust the frosting slowly: Add the milk or heavy cream one tablespoon at a time until you get a thick but spreadable consistency.
Chill before cutting: Refrigerate the frosted bars for 30–60 minutes to help the frosting set and make slicing easier.
Keep leftovers in an airtight container in the refrigerator for up to 5 days.

Prep Time:20

Cook Time:30

Total Time:50

Ingredients

For the Gingerbread Brownies

1 cup 2 sticks unsalted butter, melted
1½ cups light brown sugar packed
2 large eggs
2 tablespoons molasses
1 teaspoon vanilla extract
2½ cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon kosher salt

For the Gingerbread Frosting:

½ cup unsalted butter softened
2 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 – 2 tablespoons milk or heavy cream

Instructions

Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving some extra paper hanging over the sides. This will make it easier to lift the brownies out once they have cooled.
In a large mixing bowl, combine the melted butter and brown sugar. Stir until smooth. Add the eggs, molasses, and vanilla extract, then whisk until everything is well combined.
In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and salt. Make sure the spices are evenly mixed into the flour.
Slowly add the dry ingredients to the wet mixture. Stir gently until a thick batter forms. Be careful not to overmix. Transfer the batter to your prepared baking pan and spread it evenly with a spatula.
Bake for 28–33 minutes, or until the edges are firm and the center is set. Remove from the oven and let the brownies cool completely in the pan before adding the frosting.
While the brownies cool, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until combined. Add the vanilla extract, cinnamon, and ground ginger.
Add 1 tablespoon of milk or heavy cream and mix. Add a little more if needed to reach your preferred consistency. Beat for another 2–3 minutes until the frosting is smooth and fluffy.
Spread the frosting evenly over the completely cooled brownies. Let the frosting set at room temperature, then refrigerate for 30–60 minutes before slicing into 9 bars.