This post is sponsored by Country Crock® Plant Butter. All opinions and recipes are my own.
When I asked on Instagram which recipes you wanted to see in December, one request came up again and again: gingerbread.
That made perfect sense — it’s December. So I’m answering the call with these Vegan Gingerbread Brownies. There are plenty of gingerbread cookies and cakes online, but gingerbread brownies are rarer, and I wanted to change that.
If you’re reading for general brownie tips and don’t want gingerbread flavors, you can easily make these as classic brownies by omitting the spices and swapping the molasses for maple syrup.
- Omit the ginger, nutmeg, cloves, and cinnamon. A small pinch of cinnamon (about 1/2 teaspoon) still works well in brownies.
- Replace the molasses with maple syrup for a more neutral flavor.
These brownies combine the warming spices of gingerbread with rich chocolate for a cozy winter treat. If you want to push the flavor even further, try the optional espresso glaze — coffee enhances chocolate and adds a sophisticated bitter edge. The glaze is optional, though; the brownies are excellent on their own and you can omit it if you prefer less sugar or want a caffeine-free option.
Below are my tips for baking vegan brownies and notes about ingredients so you can get fudgy results every time.
Tips for Baking Vegan Brownies
Flour
Flour choice matters. For brownies, all-purpose flour is the best option. Alternative flours like almond or oat behave very differently because their protein and starch contents differ from wheat. I prefer unbleached, often organic, all-purpose flour. If you need a gluten-free option, a cup-for-cup gluten-free all-purpose blend can work, but the texture will be less chewy than with regular flour.
Also note: the more flour a brownie recipe contains, the cakier it becomes. Less flour yields denser, fudgier brownies. I tested this recipe and found 1 cup of flour gives the ideal fudgy-chewy texture.
Butter vs. Oil
Butter adds flavor, oil keeps baked goods tender. Traditional dairy butter contains milk solids that can introduce lift and make brownies cakier. Because Country Crock Plant Butter is dairy-free and lacks milk solids, it gives rich flavor without creating a cake-like texture. I use melted vegan butter rather than softened butter — melted butter avoids incorporating excess air into the batter, which helps produce fudgy brownies.
To melt the butter and chocolate, I prefer a double boiler to prevent scorching, though you can also microwave in short bursts, stirring frequently.
Chocolate vs. Cocoa Powder
Cocoa powder tends to yield cakier brownies because it behaves like adding more dry ingredients, while melted chocolate adds moisture and density. Combining both gives fudgy yet slightly chewy brownies. This recipe uses a balance of melted dark chocolate and unsweetened cocoa powder to achieve that texture.
I use dark chocolate in the 70-75% cacao range, but you can choose slightly sweeter or darker chocolate. If you select a sweeter chocolate, reduce the brown sugar a bit or skip the espresso glaze to avoid over-sweetening. I also fold in extra chopped dark chocolate so that some pieces melt into fudgy pockets while others remain as chunks for texture.
Sweetener
Brown sugar gives brownies a moister, chewier texture than white sugar, which is why I prefer it here. Coconut sugar can substitute one-for-one but will yield a drier crumb. If swapping in liquid sweeteners like maple syrup, reduce other liquids slightly to keep the batter from becoming too thin. The combination of brown sugar and molasses in this recipe adds caramel-like depth that complements the gingerbread spices.
Egg Substitutes
Eggs act as emulsifiers and leaveners in traditional brownies. In this vegan recipe, baking powder provides lift while flax “eggs” (ground flaxseed mixed with warm water and allowed to thicken) serve as an effective binder. Chia eggs work similarly. Aquafaba can also be used in some brownie recipes, but results vary with other substitutes like banana or applesauce, which add sweetness and moisture and may change texture.
Baking Time
Over-baking is the most common cause of dry brownies. Check your brownies around five minutes before the suggested time. Remove them when a toothpick inserted in the center comes out with moist crumbs clinging to it — not wet batter, but moist crumbs. Brownies continue to set as they cool, so allow them to cool completely before slicing for clean edges and the best texture.
Now that you have the baking essentials, here’s why these Vegan Gingerbread Brownies stand out:
Holiday decadence: They’re indulgent and perfect for festive gatherings.
Fudgy supreme: Dense, gooey, and slightly chewy — not cakey.
Big flavor: Warm gingerbread spices and molasses balance the deep chocolate for a cozy, caramel-like profile.
Store these at room temperature for a classic brownie texture or refrigerate for a firm, almost-fudge consistency — both are delicious.
Espresso Glaze
The espresso glaze is optional but recommended if you enjoy the coffee + chocolate pairing. Dissolved espresso powder brings out deeper chocolate notes and complements the gingerbread spices. If you’re serving kids or avoiding caffeine, skip the glaze — the brownies are still excellent.
Vegan Gingerbread Brownies with Espresso Glaze
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Ingredients
Brownies Ingredients
- 2 tablespoons (14g) flaxseed meal
- 1/4 cup (60 mL) warm water
- 6 ounces (170g) 70% dark chocolate, divided*
- 1 cup (120g) all-purpose flour**
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 6 tablespoons (~30–36 g) unsweetened cocoa powder
- 2 teaspoons ground ginger***
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 stick (1/2 cup or 113 g) Country Crock Plant Butter, cut into small pieces
- 1/4 cup (60 mL) plant-based milk (almond, soy, etc.)
- 3/4 cup (144 g) loosely packed brown sugar (or coconut sugar)
- 1/4 cup (60 mL) molasses (not blackstrap)
- 2 teaspoons pure vanilla extract
Espresso Glaze Ingredients
- 2 teaspoons espresso powder (or instant coffee)
- 2 tablespoons water
- 1 teaspoon pure vanilla extract
- 1 tablespoon Country Crock Plant Butter, softened
- 3/4 cup organic powdered sugar
Instructions
Brownies Directions
- Preheat the oven to 350°F (175°C).
- Make the flax eggs: combine the ground flaxseed meal with 1/4 cup warm water, stir, and set aside for 15 minutes to thicken.
- Set up a double boiler by bringing a few inches of water to a simmer in a saucepan and placing a heatproof bowl on top without touching the water.
- Chop 3 ounces of the dark chocolate into small chunks and reserve.
- Chop the remaining 3 ounces of chocolate. Place those pieces and the Plant Butter in the heatproof bowl and melt, whisking until smooth. Set aside to cool. (Alternatively, microwave in 25-second intervals, stirring between each.)
- In a medium bowl, whisk together the flour, baking powder, salt, cocoa powder, ginger, cinnamon, nutmeg, and cloves.
- Line an 8×8-inch pan with parchment or grease it well.
- When the chocolate-butter mixture has cooled slightly, whisk in the plant-based milk, brown sugar, molasses, flax eggs, and vanilla until smooth.
- Fold the dry ingredients into the wet ingredients until just combined, then fold in the reserved chocolate chunks. Pour the batter into the pan and smooth the top.
- Bake for about 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. They may seem slightly underbaked — that’s okay; they will set as they cool.
- Cool completely before adding the espresso glaze (if using). Pour a light layer of glaze over the brownies, smooth, then refrigerate until set. Slice into 16 squares. Store at room temperature or in the fridge; chilling yields a firmer, fudge-like texture.
Espresso Glaze Directions
- Stir the espresso powder with the water and vanilla until dissolved.
- Add the softened Plant Butter and powdered sugar and whisk until you have a thick but pourable glaze. If too thick, thin with a teaspoon of plant milk.
Notes
** For gluten-free substitutions, use a cup-for-cup gluten-free all-purpose flour blend, but expect a slightly different texture.
*** To make plain brownies, omit the gingerbread spices and replace molasses with maple syrup.
**** The recipe uses the olive oil variety of Country Crock Plant Butter in the original version.
Nutrition
Carbohydrates: 38 g |
Protein: 3 g |
Fat: 6 g |
Saturated Fat: 3 g |
Sugar: 22 g
Nutrition information is an approximation.