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Dairy Free Gingerbread Brownies
These dairy free gingerbread brownies combine rich cocoa with warming flavors like ginger, cinnamon, and molasses for your favorite festive treat.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 9 brownies
Calories 252 kcal
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
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Preheat oven to 350 degrees F. Grease an 8x8 baking dish.
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In a large mixing bowl, combine the melted dairy free butter, sugar, brown sugar, molasses, and eggs. Whisk until well combined.
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In another mixing bowl, combine the flour, cocoa powder, ginger, cinnamon, and salt. Stir until well combined.
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Add the dry ingredients to the wet ingredients. Stir until just combined, then pour into the greased 8x8 dish.
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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%