Use a box of gingerbread cake mix to make the easiest gingerbread brownies for Christmas! They take 5 minutes to prepare with only 4 ingredients. Dust them with powdered sugar in the shape of a gingerbread man or top them with frosting!

gingerbread brownies dusted with powdered sugar gingerbread men in glass 9x13 inch pan on wood background

I’m all about saving time when it comes to making dessert, especially during the holidays.

Typically I like to make a few different treats, but I try and pick 2-3 really easy recipes and then one recipe that takes more time – like cut out sugar cookies.

This gingerbread brownie box mix recipe would make a great addition to a Christmas cookie plate. I think they would look really cute cut into bite sized brownies and placed in a mini muffin liner – like a petit four!

ingredients to make gingerbread brownies - gingerbread cake mix, evaporated milk, egg yolk, and stick of butter

What size gingerbread box mix to use?

Use the 14.5 oz Betty Crocker’s Gingerbread Cake & Cookie Mix.

Ingredients

  • 1 Box of Betty Crocker Gingerbread Cake & Cookie Mix, 14.5 oz
  • 1/3 cup of evaporated milk
  • 1 stick melted unsalted butter (1/2 cup)
  • 1 egg yolk
  • Powdered sugar for dusting the top OR frosting (optional) see frosting suggestions below!
how to add powdered sugar gingerbread man on top of gingerbread brownies
  1. Preheat the oven to 350º F.
  2. In a mixing bowl, combine the gingerbread mix, evaporated milk, melted butter, and egg yolk, mix on low with an electric mixer until combined. The mixture will be thick!
  3. Spray a 9 x 13 inch pan with non-stick cooking spray, transfer the batter to the pan. Use a spatula to spread the brownie mixture evenly across the pan.
  4. Bake for 25 minutes or until the brownies are set. For a chewier brownie bake for at least 30 minutes.
  5. Allow them to cool, then cut. If desired dust them with powdered sugar or top with frosting. I dusted mine with powdered sugar in the shape of a gingerbread men.
gingerbread brownies dusted with powdered sugar gingerbread men on red plate on wood background

Frosting for gingerbread brownies

Sometimes a brownie needs a good frosting!

Want thicker gingerbread brownies?

Bake this recipe in a square pan, either an 8 inch square or 9 inch square pan for thicker brownies. Check the brownies at 30 minutes and adjust the baking time as needed.

OR Double the recipe and bake in a 9×13 inch pan. Check the brownies at 35 minutes and adjust the baking time as needed.

How to freeze gingerbread brownies

To easily freeze brownies, line the pan with parchment paper before baking. After baking, allow the pan to cool to room temperature. Then place the entire pan in the freezer for 1 hour. After 1 hour, lift the brownies out of the pan using the parchment paper. Leave the parchment paper on, wrap the brownie slab in 2 layers of plastic wrap followed by a double layer of aluminum foil. Return to the freezer, freeze up to 3 months.

To thaw, unwrap them from the foil and plastic wrap, then place them on the counter for 3-4 hours. Cut into bars.

gingerbread brownies dusted with powdered sugar gingerbread men on a white platter

More easy Christmas desserts

Gingerbread Brownies

3.60 from 15 ratings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 16 brownies
Use a box of gingerbread cake mix to make the easiest gingerbread brownies for Christmas! They take 5 minutes to prepare with only 4 ingredients. Dust them with powdered sugar in the shape of a gingerbread man or top them with frosting!
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Ingredients

  • 1 box Betty Crocker Gingerbread Cake & Cookie Mix, 14.5 oz
  • ⅓ cup evaporated milk
  • 1 stick melted unsalted butter, 1/2 cup
  • 1 large egg yolk
  • Powdered sugar, optional

Instructions
 

  • Preheat the oven to 350º F.
  • In a mixing bowl, combine the gingerbread mix, evaporated milk, melted butter, and egg yolk, mix on low with an electric mixer until combined. The mixture will be thick! 
  • Spray a 9 x 13 inch pan with non-stick cooking spray, transfer the batter to the pan. Use a spatula to spread the brownie mixture evenly across the pan. 
  • Bake for 25 minutes for until the brownies are set. For a chewier brownie bake for at least 30 minutes. 
  • Allow them to cool, then cut. If desired dust them with powdered sugar or top with frosting. I dusted mine with powdered sugar in the shape of a gingerbread men. 

Notes

Want thicker gingerbread brownies?

  • Bake this recipe in a square pan, either an 8 inch square or 9 inch square pan for thicker brownies. Check the brownies at 30 minutes and adjust the baking time as needed. OR Double the recipe and bake in a 9×13 inch pan. Check the brownies at 35 minutes and adjust the baking time as needed. 

How to freeze gingerbread brownies

  • To easily freeze brownies, line the pan with parchment paper before baking. After baking, allow the pan to cool to room temperature. Then place the entire pan in the freezer for 1 hour. After 1 hour, lift the brownies out of the pan using the parchment paper. Leave the parchment paper on, wrap the brownie slab in 2 layers of plastic wrap followed by a double layer of aluminum foil. Return to the freezer, freeze up to 3 months. 
  • To thaw, unwrap them from the foil and plastic wrap, then place them on the counter for 3-4 hours. Cut into bars. 
Cuisine: American
Course: Dessert
Author: Beth
Calories: 166kcal, Carbohydrates: 22g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 83mg, Potassium: 19mg, Sugar: 13g, Vitamin A: 205IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg
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