This Gingerbread Brownies Recipe has a nice chewy texture and great flavor…because DUH! It’s Gingerbread AND brownies!! This is a special recipe for those weirdos who don’t like chocolate and didn’t like my Chocolate Gingerbread Brownies recipe from a few weeks ago.

You know who you are…and you have horrid taste in desserts. Just sayin.

I remember when I was younger and my grandmother would occasionally buy a bag of gingersnap cookies – I thought that they were the most amazing thing on earth! My mom was never a big baker of cookies, she mostly made cakes or trifle-type of desserts, so I became obsessed with baking cookies when I set out on my own. I have made many a different version of Gingersnaps, Snickerdoodles, etc.

But this Gingerbread Brownies Recipe is a total game changer!

Gingerbread Brownies Recipe

Ingredients:

14.5 oz box gingerbread cake mix (I used Betty Crocker Gingerbread Cake & Cookie Mix)
5 ounces evaporated milk
1 stick melted butter

Directions:

Preheat oven to 350.

In a mixing bowl, add cake mix, evaporated milk and butter. Mix well.

Pour into a square baking pan and bake for 20-25 minutes or until center is set.

Remove from oven and cool completely before cutting into 16 squares.

To print this Gingerbread Brownies Recipe, click below!

Christmas Desserts: Gingerbread Brownies Recipe

Author Jenn Quillen

Ingredients

1 box gingerbread cake mix 14.5 oz
-used Betty Crocker Gingerbread Cake & Cookie Mix
1/3 cup 5 ounces evaporated milk
1/2 cup 1 stick melted butter

Instructions

Preheat oven to 350.
In a mixing bowl, add cake mix, evaporated milk and butter. Mix well. Pour into a square baking pan and bake for 20-25 minutes or until center is set.
Remove from oven and cool completely before cutting into 16 squares.

If you give this recipe a try, I’d love to hear what you think!