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    KitchenVile » Recipes » Desserts

    Gingerbread Brownies Without Chocolate

    Published: Nov 17, 2023 by KitchenVile · This post may contain affiliate links ·

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    Gingerbread flavors always remind us of the beautiful Christmas season. It is the time that fruit cakes and gingerbread cookies adorn dessert tables in many homes.

    I reserve these spicy flavors for the end of the year, Fall’s pumpkin pie rich in famous pumpkin pie ushers in this delicious version of a brownie.

    A plate of pieces of brownies on a table and a full brownie on the side.

    It's definitely the time for the Gingerbread brownie to shine, at least during Christmas. Traditionally, brownies are made of chocolate but this dense spicy brownie version ends the year in style.

    Gingerbread brownie brings together a set of outstandingly intense flavors that make this particular brownie recipe irresistible. The nostalgic molasses sweet flavor provides a great backdrop for the tangy spicy.

    You want to try our Holiday Rice Krispies and Peanut Butter gnomes for a more delightful experience.

    Jump to:
    • Why This Recipe
    • Equipment Needed
    • What you need and substitutes.
    • How to make Gingerbread brownies without chocolate
    • FAQ Gingerbread Brownies without Chocolate
    • CHEFS TIP
    • Related Posts.
    • Gingerbread Brownies Without Chocolate

    Why This Recipe

    Two decorated gingerbread brownies on a white plate.

    Quick recipe

    In less than an hour, you have an outstanding dessert or coffee cake. It is my go-to recipe when I have limited time for dessert preparation.

    Simple to make

    No expert culinary skills are required to deliver great results. My 8-year-old can comfortably bake this brownie. She is intimidated by chocolate brownies but she finds Gingerbread brownies easier to make. Maybe the name of the brownie motivates her, every child I know loves Gingerbread cookies.

    Delicious ingredients

    What makes this cake exquisite is the unique blend of spices. The spices transform a regular brownie into Gingerbread brownies.

    Equipment Needed

    A ginger bread brownie in a black baking tin.
    • Mixing bowls
    • Rubber spatula
    • Electric Handheld mixer or Stand mixer
    • Measuring cups and spoons
    • Wooden skewers
    • Baking tin ( 30cm by 10cm)
    • Parchment paper

    What you need and substitutes.

    A group of ginger bread ingredients in bowls and cups.

    All-purpose flour

    Regular all-purpose flour works perfectly in this recipe. You could substitute with gluten-free flour.

    Butter

    Butter gives the brownies a rich milky flavor and moisture therefore a soft and tender crumb. However, margarine still serves the purpose.

    Eggs

    Eggs add moisture and make the brownie rise in volume.

    Brown sugar

    Sweetens the brownie as well as contributes to its intense dark brown color. Regular granulated sugar still works well but you have to trade the rich color.

    Cinnamon, Ginger, cloves, cardamon

    These spices possess an earthy, woody flavor as well as a distinct tangy taste. That is why we call it Gingerbread brownie:

    Molasses

    Molasses is an essential ingredient in this recipe. I love its rich distinct flavor and its dark color that it gives the gingerbread brownie recipe. Backstrap molasses is a more nutritious option loaded with nutrients and minerals.

    Baking soda and baking powder

    Unlike the chocolate brownie, we need a bit of leavening in this recipe. Their reaction with other ingredients releases air bubbles into the brownie butter. This makes the Gingerbread brownie less dense.

    How to make Gingerbread brownies without chocolate

    Dry flour ingredients in a white mixing bowl.

    Mixing the dry ingredients.

    Cake mix ingredients in a glass bowl.

    Adding eggs, molasses, and vanilla extract to form a creamy mixture.

    You will begin by greasing your baking tin and preheating the oven to 150C.  In a large mixing bowl, whisk the dry ingredients until fully incorporated (flour, salt, spices, baking soda, and baking powder), and set aside.

    In another mixing bowl cream butter and brown sugar until the mixture is light and fluffy. Add eggs, molasses, and vanilla extract to form a creamy mixture. Pour in the dry ingredients in two batches. Mix with a rubber spatula or the paddle attachment.

    Pour the Gingerbread brownie into the prepared baking tin. Bake in the preheated oven for 15 minutes. Insert a wooden skewer to check readiness. It should come out clean when the brownie is ready.

    Let the Gingerbread Brownie cool completely on a wire rack. Frost as desired and enjoy this delightful treat with a hot cup of coffee.

    FAQ Gingerbread Brownies without Chocolate

    A close up of a Gingerbread Brownies Without Chocolate.

    How can I store leftover Gingerbread brownies?

    In the unlikely event that you happen to have some leftover brownies, store the slices in an airtight container and refrigerate for about 5 days.

    Can I freeze the GingerBread brownies?

    Sure, these brownies freeze excellently. To freeze, wrap with plastic wrap and store in a freezer-friendly bag for up to 2 months.

    CHEFS TIP

    Gingerbread Brownies Without Chocolate with white frosting and decorations.

    Measure your ingredients accurately by using the scoop and level method. This method eliminates excess flour that could alter the moisture level in the brownie batter.

    Do not overmix the batter. Over-mixing activates the gluten in the wheat flour making the brownie batter tough and rubbery.

    Related Posts.

    • When Do Brownies Go Bad?
    • A close up of Chocolate Rice Krispies.
      Chocolate Rice Krispies Treats
    • Orange Marmalade Substitutes
    • Bob Evans Banana Bread

    If you tried this Gingerbread Brownies Without Chocolate Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below. Thanks for visiting!

    Gingerbread Brownies Without Chocolate

    KitchenVile
    Make this holiday season memorable by making this delicious, spicy version of brownies.
    The spicy and immensely sweet Gingerbread brownie will surely make a chilly winter warm and cozy. It is quick and relatively easy to make.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Cooling and Frosting 30 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Cuisine American
    Servings 6 people
    Calories 408 kcal

    Equipment

    • 1 Mixing bowls
    • 1 Rubber Spatula
    • 1 Electric Handheld mixer or Stand mixer
    • 1 Measuring cups and spoons
    • 1 Wooden skewers
    • 1 Baking tin ( 30cm by 10cm)
    • 1 Parchment paper

    Ingredients
      

    • 2 cups All-purpose flour
    • 1 tsp. ground cinnamon
    • 1 tsp. Ginger
    • ¼ tsp. Cloves
    • ½ tsp. Nutmeg
    • ½ tsp. Cardamom
    • ½ tsp. Baking soda
    • ½ tsp. Baking powder
    • ¼ tsp. Salt
    • ½ cup Unsalted butter
    • ½ cup Light brown sugar
    • 1 large Egg or two medium-sized eggs
    • ¼ cup Molasses
    • 1 tsp. Vanilla essence

    Instructions
     

    • Grease your baking tin and preheat the oven to 150C. In a large mixing bowl, whisk the dry ingredients until fully incorporated (flour, salt, spices, baking soda, and baking powder), and set aside.
    • In another mixing bowl cream butter and brown sugar until the mixture is light and fluffy. Add eggs, molasses, and vanilla extract to form a creamy mixture.
    • Pour in the dry ingredients in two batches. Mix with a rubber spatula or the paddle attachment. Pour the Gingerbread brownie into the prepared baking tin.
    • Bake in the preheated oven for 15 minutes Insert a wooden skewer to check readiness. It should come out clean when the brownie is ready.
    • Let the Gingerbread Brownie cool completely on a wire rack.

    Notes

    Frost as desired and enjoy this mouth-watering treat with a hot cup of coffee or as a dessert.

    Nutrition

    Serving: 1servingCalories: 408kcalCarbohydrates: 62gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 185mgPotassium: 298mgFiber: 2gSugar: 29gVitamin A: 476IUVitamin C: 0.2mgCalcium: 91mgIron: 3mg
    Tried this recipe?Let us know how it was!

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