Gingerbread Brownies

Gingerbread Brownies

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Prep: Bake: Yield:
10 Min. 25 Min. 16 Brownies
Prep: 10 Min. Bake: 25 Min. Yield: 16 Brownies


1 stick of unsalted butter

2 tbsp brown sugar

2 tbsp of golden syrup

14 oz can of Eagle Brand® Sweetened Condensed Milk

¼ tsp salt

1 cup flour

2 tbsp cocoa powder

1 1/2 tsp baking powder

2 tsp ground ginger

1 tsp ground cinnamon

1 tsp pumpkin pie spice


Preheat the oven to 350F.

Into a 9×9 baking dish line with parchment paper.

Into a large mixing bowl add 1 stick of unsalted butter, 2 tbsp brown sugar, and 2 tbsp of golden syrup. Microwave for 30 seconds then mix, then give it 10 to 15-second jolts back into the microwave until it is fully melted.

Into a medium mixing bowl add a 14 oz can of sweetened condensed milk, 1 cup flour, 2 tbsp cocoa powder, 1.5 tsp baking powder, 2 tsp ground ginger, 1 tsp ground cinnamon, a pinch of salt, and 1 tsp pumpkin pie spice. Mix it together then add to the wet ingredients until fully incorporated.

Bake for 25 minutes or until a toothpick comes out clean. Allow to cool for 6-7 minutes before slicing into squares and enjoying!