Indulge in the irresistible charm of this vintage gingerbread brownies recipe, blending the timeless warmth of gingerbread spices with the soft chew of brownies. Discover a delightful fusion of nostalgia and flavor, perfect for bringing a touch of classic sweetness to your modern kitchen.
I collect vintage cookbooks and magazines; one thing I’ve noticed in a lot of the 1950s ones is the use of mixes. Biscuit mixes (like Bisquick), cake mixes, and others were gaining popularity in a post-war world where more women were working and there was more disposable income.
A mix that I found interesting to see used a fair amount is a gingerbread mix. I’ve talked about this before but gingerbread seemed pretty popular in the 1950s. Hansel and Gretel, published in 1812 is credited for some of gingerbread’s popularity in the US.
The most interesting thing to me was that I found gingerbread recommended as a dessert or even packed in school lunches all year long. Now we tend to think of it as a Christmas treat.
One article I found talked about using gingerbread mix to make a wide range of desserts, gingerbread men, gingerbread creams which were iced gingerbread cookies, gingerbread cakes, gingerbread bars (which are very similar to these gingerbread brownies but they used a mix), gingerbread cupcakes, and more fun varieties.
I also recently recreated a vintage gingerbread muffin recipe which is a new favorite for me. I have some in my freezer right now that I have been pulling out when I want a treat for my breakfast.
I’ve already shared more of the full history of gingerbread so I’m not going to repeat myself here. I do want to give you some tips and tricks for these delicious vintage gingerbread brownies but if you want to skip straight to the recipe just scroll down or use the “jump to recipe” button at the top of the post.
Vintage Gingerbread Brownies Recipe
When I first found this gingerbread brownies recipe it didn’t include any spices. In looking at other similar recipes from the same time this seems to have been a misprint.
I’ve played around with it and made what I believe to be what the recipe was going for. It’s mildly spiced and could easily have more if you prefer a stronger flavor.
The recipe also called them “chewy cake-cookies” which is a good description. They also recommended them for lunch boxes which would be a lot of fun around the holidays.
It is important to note, these brownies do not have chocolate. They get their brown color from molasses but do have the texture of a traditional brownie.
How to Make Gingerbread Brownies
Gingerbread brownies are very simple to make and a great option for a holiday party or to make for a gift. Most of the ingredients are likely things you already have on hand but if you need to stock up I highly recommend trying out Thrive Market. It’s where I buy most of my baking pantry ingredients. Their prices are great and they have high-quality items.
Now for the delicious gingerbread brownies!
Scroll down to find the full recipe card. There is a printable version as well!
You will need these ingredients:
- Molasses
- Butter
- Eggs
- Brown Sugar
- All-Purpose Flour
- Salt
- Baking Soda
- Ground Ginger
- Cinnamon
- Vanilla
- Optional: Chopped Walnuts
- Optional: Powdered Sugar
Once you have gathered all of your ingredients you’ll need three mixing bowls, a mixer, a sifter, your measuring cups, and a 9-inch square cake pan.
First, cream together the molasses and butter. Then combine the eggs, sugar, and vanilla, and beat well.
Gradually add the butter mixture to the eggs and sugar and mix well. Set this aside.
Sift together the flour, salt, baking soda, ginger, and cinnamon, and then gradually add them to your wet ingredients a beat until smooth.
If you are using walnuts you can fold them in at this point. I’m allergic to nuts so this is not something I do with mine.
Pour into a greased 9-inch square cake pan. Bake in a 350-degree oven for 30-35 minutes.
Once cooled you can sprinkle with powdered sugar if desired. Cut into bars and enjoy!
How to Freeze Gingerbread Brownies
With the rush around the holidays, it’s nice to have some treats made ahead and frozen for when things are busy. These gingerbread brownies freeze well and are a great thing to have on hand.
I do recommend skipping the powdered sugar if you are going to freeze them, you can sprinkle it on when you are ready to eat them.
To freeze your brownies you’ll want to wrap them well with plastic wrap and put them in an airtight container.
They can stay in your freezer for up to two months to make sure they stay fresh. They won’t go bad if you keep them longer but they may not taste as good.
Now it’s time for the most important part, the full recipe!
Vintage Gingerbread Brownies Recipe
Enjoy the delicious flavors of gingerbread in a soft, chewy brownie.
Ingredients
- 1/4 cup molasses
- 1/2 cup butter, softened
- 2 eggs
- 3/4 cup brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
- 1/4 cup powdered sugar (optional)
Instructions
- Preheat oven to 350 degrees.
- Combine molasses and butter.
- In another bowl combine eggs, sugar, and vanilla, and beat well. Gradually add your butter mixer and beat well.
- Sift together the flour, salt, baking soda, ground ginger, and cinnamon.
- Gradually add the flour to your wet ingredients and beat until smooth.
- Stir in your walnuts if desired.
- Pour into a greased 9-inch square cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool and sprinkle with powdered sugar.
Notes
This recipe is very mildly spiced. You can even double the spices if you prefer a stronger flavor.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 344Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 68mgSodium: 293mgCarbohydrates: 38gFiber: 1gSugar: 25gProtein: 5g
Nutrition information isn’t always accurate.
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