Want a fun holiday dessert to make this season? Try these dairy free gingerbread brownies! You’ll get the rich chocolate taste of a brownie filled with the flavors of molasses, ginger, and cinnamon throughout. Simple to make and perfect for any holiday party, dessert swap, or just baking at home with the kiddos.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Dairy-free butter – My go-to option for baking is Country Crock plant butter sticks. If you need a soy-free option, Earth Balance soy free sticks are a good choice.
- Molasses – Go with regular or light molasses for this recipe if possible. Blackstrap molasses is more bitter, so it doesn’t work as well in this recipe.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is easy-peasy to make!
Start by mixing together the melted dairy free butter, sugar, brown sugar, molasses, and eggs. Whisk it until well combined.
In another bowl, mix together the dry ingredients: the flour, cocoa powder, ginger, cinnamon, and salt. Stir until combined.
Note – while I recommend mixing the dry ingredients separately for best results (it allows the spices to incorporate evenly and prevents the cocoa powder from clumping), I’ve also made these brownies many times in one bowl out of laziness. I won’t stop you 😉
Mix the dry ingredients into the wet ingredients, and stir until just combined.
Pour that into a greased 8×8 baking dish, and pop that in the oven for 20-25 minutes. They’re done when a toothpick pulls out clean from the center.
Let ‘em cool in the pan then dig in. These are great served slightly warm topped with dairy-free whipped cream or dairy-free vanilla ice cream!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
If you don’t have dairy-free butter on hand, you can make this recipe with coconut oil. Use refined coconut oil (rather than unrefined) to reduce the risk of an overpowering coconut taste.
Store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. Wrap the brownies individually in plastic wrap, then store in an airtight container or ziptop bag in the freezer. Let thaw on the counter or pop it in the microwave when ready to enjoy.
Sure. Dairy-free chocolate chips, dairy-free white chocolate chips, or nuts like pecans or walnuts are great options for add-ins. Crystallized ginger is also a fun option if you like to double down on the ginger flavor.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free.
This recipe does contain wheat/gluten (in the flour) and eggs (in the eggs). I don’t recommend substituting the eggs in this recipe. However, you can make this wheat/gluten free by using a measure-for-measure gluten free flour blend in place of the all purpose flour.
This recipe may also contain nuts or soy, depending on the choice of dairy free butter. If you use Country Crock plant butter sticks, those contain soy. You can easily make this soy free and nut free by choosing a dairy free butter that fits those needs.
More Dairy Free Holiday Dessert Recipes
If you’re looking for more holiday treats that are also dairy free, be sure to give one of these a try:
- Dairy free snickerdoodle cookies
- Dairy free gingerbread cupcakes
- Matcha Christmas tree cookies
- Dairy free gingerbread cookies
- Cut out dairy free Christmas cookies
- Almond flour cut out Christmas cookies
I hope you enjoy these dairy free gingerbread brownies – they definitely give me all the festive feels! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Dairy Free Gingerbread Brownies
Ingredients
- ½ cup dairy free butter, melted (1 stick; recommend Country Crock plant butter sticks)
- ⅔ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup molasses (recommend light or regular)
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp salt
Instructions
-
Preheat oven to 350 degrees F. Grease an 8×8 baking dish.
-
In a large mixing bowl, combine the melted dairy free butter, sugar, brown sugar, molasses, and eggs. Whisk until well combined.
-
In another mixing bowl, combine the flour, cocoa powder, ginger, cinnamon, and salt. Stir until well combined.
-
Add the dry ingredients to the wet ingredients. Stir until just combined, then pour into the greased 8×8 dish.
-
Bake at 350 degrees F for 20-25 minutes, or until a toothpick pulls out clean from the center. Let cool and enjoy! These are great topped with dairy-free whipped cream or dairy-free vanilla ice cream.
Recipe Notes
- It’s recommended to use light or regular molasses for this recipe. Blackstrap molasses is more bitter and doesn’t work as well in this recipe.
- If you’re not a big fan of molasses flavor, I’d recommend cutting the molasses to 2-3 tablespoons instead of the full ¼ cup. I personally love the flavor!
Nutrition analysis (approximate per brownie): 252 calories, 11.5 g fat, 5 g saturated fat, 185 mg sodium, 36.5 g carbohydrate, 2 g fiber, 26 g sugar, 3 g protein, Vitamin D: 1%, Calcium: 3%, Iron: 10%, Potassium: 5%
Feel free to pin this post to save for later!
