Gingerbread Brownies

I’ve been dying to share this recipe with you for days and days and years!

I exaggerate. It’s only been two days. I’m quite good at exaggerating though. My excuse? I’m a Taurus which naturally limits my ability to state the facts correctly. That, and my Mom was a pro at it too. It was bound to be passed down, right?

Thankfully, Kevin has learned when to apply the Leanne filter to my various Leanne-isms and has come to find them quite endearing.

… or so he says…

Our conversations at home go something like this,

“Kevin, Kevin, I just spilled the entire paint can on the floor. There is purple paint everywhere?! On the carpet, it splashed up on me, it got on the walls?! I’ve ruined everything!” I scream from another room.

“How much paint did you actually spill?” Kevin asks.

“Well, lots”

“How much is lots?”

“As big as my face” (I say that a lot)


“Well, maybe not that big…”

“Will we have to get more paint? You want to go to Home Depot now, it’s 9:30pm”

This is the point where I look down at the paint on the floor, then back up at all the walls that still need to be painted, then back to the spot on the floor.

“Well, I guess it’s not that bad”…

All Leanne-isms aside, these brownies are awesome.

You’ll swear they taste like a brownie, you’ll think there’s chocolate in them, you’ll feel like they’re a high fat treat but I got news for you… there is no chocolate AND they are low in fat, calories and sugar, too! I know, it’s a mad house over here.

Did you know that the definition of brownies state that they aren’t specifically limited to chocolate? A great random fact that you can share with 5 friends. I’ll bet they’ll be just as surprised as I was.

Or better yet, go home, make these, then share them with your friends while you tell them that brownies aren’t limited to just chocolate.

You’ll get major brownie points for that one. Pun intended.

Gingerbread Brownies

Vegan (option), Gluten free, Dairy free, Sugar reduced, Yeast free, Corn free

These gluten-free, sugar-reduced gingerbread inspired brownies are the perfect fall dessert. Best enjoyed with a tall mug of tea and a dollop of coconut whipped cream & a sprinkle of cinnamon.

Yield: One 8×8 sheet of brownies

Servings: 16



  • 1/3 cup + 1 tablespoon white rice flour
  • 1/3 cup + 1 tablespoon brown rice flour
  • 1/3 cup + 2 tablespoon tapioca starch *see note
  • 3 tablespoon ground flax seed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon gluten-free baking powder


  • 1/2 cup blackstrap molasses
  • 1/2 cup coconut sugar
  • 1/3 cup non-dairy milk – I used unsweetened almond milk
  • 1/4 cup grapeseed oil *see note
  • 3 tablespoon pumpkin puree
  • 3 tablespoon + 2 teaspoon egg whites or 1 egg, or 1 flax egg (1 tablespoon ground flax + 1 tablespoon water)


  1. Preheat oven to 350F. Line a 8×8 square pan with parchment paper so that it’s draping off both sides. Set aside.
  2. Place all dry ingredients in a medium-sized bowl and whisk to combine. Set aside
  3. In a large bowl, combine all wet ingredients.
  4. Drop dry ingredients into wet and stir until just combined. The mix should be runny.
  5. Pour into prepared pan and bake in prepared oven for 40-45 minutes, or until a toothpick inserted comes out clean. Ours were perfect at the 43 minute mark.
  6. Allow to cool for 5-10 minutes before removing from the pan and placing it on a wire rack to cool.

note 1: I’m sure other starches would work in place of the tapioca starch. Like arrowroot or potato, although I have not tried it.

note 2: other light tasting oils would work as a replacement to the grapeseed oil.

calories: 143 | fat: 4g | carbohydrates: 25g | fiber: 1g | sugars: 7g | protein: 1g

Excuse me, I have some brownies to polish off before I head to the office.

Oh right, I almost forgot! I have to announce the winners of the Beanitos giveaway! The two lucky winners are….

1) Lauren

2) Jessy

Congrats, ladies! I’ll send you an email in a few minutes here.

Thanks everyone for participating. This giveaway was the biggest one yet! :)

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Comments | Leave Your Comment

    • The trick for coconut cream fluff factor is in the freezing and a cold glass bowl!

  1. Those are some luky ladies! Love these gingerbread brownies! I’m loving spices right now. I know it’s the season for it, but for some reason, this year, I seem to really be enjoying the fall flavors a little more.

    Enjoy your day although after this treat, how can you go wrong?

  2. I have been so busy I haven’t been able to do my usual reading…but I am back and I have missed your blog! I love your positive energy…you are too cute! :)

    Great recipe..can’t wait to try…I have some molasses that I have been wanting to use..but didn’t know what kind of recipe it would be good in..thanks!

    Have a great day!

  3. Laura was sold on “brownie” but you had me at “gingerbread”! Can’t wait to try these. And the new purple office looks awesome and is a nice backdrop for your videos – looking forward to the next installment.

  4. WOW – those look incredible. SO many of my fav flavors in one treat!

    I really need to experiment with making some coconut whipped cream, you make it look so beautiful and fluffy! YUM.

  5. I really wish the small town stores around here carried more vegan baking items. These look spectacular and gingerbread is one of my favorite flavors. One of my favorite restaurants makes gingerbread pancakes and they use coffee in the mix, along with molasses.

  6. These are so good! I made them tonight and they are going quickly! I put a little less ginger in though and I didn’t have any cinnamon so I put in pumpkin pie spice instead and they turned out great!

  7. Before I even read your description of this on Foodgawker I was thinking “Wow! Perfect Autumn Pudding!” This looks like one of the best GF Brownie recipes I have ever seen (whilst not GF myself, I make a lot for various coeliac friends) and seeing as how I totally prefer gingery things to chocolatey things, well, I’m already sold.

    I’m also a Queen of Hyperbole. If I declare something is awful or ruined or that I failed at life, it generally just means I didn’t win or it wasn’t quite perfect, not that its actually anything near awful. But, man, however bad I think I am, when my partner gets a tiny sniffle you’d think he was dying (he embraces the Man-Flu so completely!).

    • Mm Autumn pudding would be good too… I’ll have to work on that! Kevin totally does the man-flu thing. It’s hilarious. When I get sick, he says “suck it up, you’re not actually sick” but when he’s sick… oh boy, watch out!!

  8. HAHAHA!!! I’m a Scorpio and I exaggerate too…maybe it’s a female trait :) heh. That little paint scenario gave me such a good chuckle. You are too cute. And I thank you x’s a million for creating a GF brownie!! Oooooh, I know what I’m making this weekend…

    • Okay, maybe you’re right… maybe all women do it. Whatever the case is, it’s fun and I’m not changing hehe. Let me know how you like the brownies, Cara! (And have a great weekend!)

  9. Your pics are gorgeous as usual. Question…I grind my own rice into flour so do you think I should add more sugar since I’m using plain brown rice?

    • Thanks Michelle! I’m honestly not sure. I’ve never ground my own rice flour. I would assume you would still need the same amount of sugars, but I honestly don’t know. Sorry!

  10. Baked this this afternoon and MMMMM MMMMM MMMMMMMMMMMMMMMMMMMMMMM! I used coconut flour instead of one of the rice flours and avocado instead of pumpkin. Also used fresh ginger. Turned out great:) Thanks for sharing x

    • That’s great Stephanie! I’ll have to try them with coconut flour. I was curious if they’d work!

      • Mine just didnt rise as much as yours has? The taste is delicious tho:) had to add a bit of coconut cream for moisture forgot to add that before. I reduced the amount of molasses as I am trying really hard to eliminate sugar:) Does coconut flour make things drier? Seems I often have to add more moisture to a recipe when I substitute with it

        • The molasses really gives it that cake-like consistency, may be why it didn’t rise as much. Also, coconut flour is VERY dry. If you’re substituting it for other flours, I’ve heard that you need to add about 1 egg for every 1 oz of flour you’re adding. Glad they still turned out okay though!

  11. I’ve been dreaming of brownies lately… but these are on a whole other level! I bet that molasses helps keep them moist and solid… Do they crumble a lot when eating?

    • They do not crumble at all – they are moist and dense, in perfect “brownie” style! They freeze really well too, and can be eaten right from the freezer… not like I’ve ever done it… heh

  12. These look AMAZING! I LOVE gingerbread and the textures of these looks perfectly brownie-like. And though I’m a Leo, I use the same sort of hyperbole: things are often “ridiculously amazing” or “deliciously delicious” or “my favorite thing in the WORLD!” I realized I only do that in regards to GOOD things though :) Great post.

  13. This brownies is a healtier brownie! Tq fr sharing the recipe Leanne!
    Pumkin, flaxseed, grapeseed oil and brown rice four in a brownie!
    Must to try! ;)

  14. OK! I made this for my very first GFV baking – from “scratch” (is “scratch” gf and vegan?) experience, but I made them into mini muffins because I needed to bring a “finger food” item to an event tonight and figured these would just work more easily. I was so excited to see them rise in the oven! The one toward the back of the oven got burned a little on the edge, so that was the one a friend and I sampled. It had a little bit of a metallic after taste. What do you suppose that could be? The only ingredients I had to sub were palm sugar (I don’t know what it is, what it looks like and have never seen it anywhere) – I used gf brown sugar instead, and I used canola oil because I don’t have grapeseed oil. What do you think might cause that after taste?

  15. Oh – I almost forgot… I also used 3 TBSP. of all-purpose gf flour mix (“Perfect Flour Blend” from Sprouts market) because I’m used to adding more flour for high elevation baking. Do you think that might be the source of the metallic after taste?

    • Hi cat – good work on your first try at gluten-free and vegan baking! The metallic aftertaste was likely the baking powder that you used in the recipe. Make sure you look for an aluminum-free baking powder. I find that the ones that have aluminum really develop in gluten-free and dairy-free baking. Enjoy the event tonight!

  16. Thank you SO MUCH for your reply! I used Hain GF baking powder… ingredients say monocalcium phosphate, potato starch, potassium bicarbonate. So now I’m still wondering… but, I’m planning to use a dollop of GF vegan caramel sauce on top, when it’s cooled, which I made this morning, too. Hoping that it might disguise the taste… Will go back to Plan A, though, and make the whipped coconut cream to put on top if that doesn’t do the trick. :-) My coconut milk has been in the fridge overnight already. Good thing I’m OK with challenges.

    • Hmm interesting… Hain baking powder is gluten-free. Are your flours old? If you’re unsure, taste a bit of the raw flour. If it’s bitter, then it’s rancid. Could also be the weird taste you got goin on!

    • and when I say it’s gluten-free I meant aluminum-free. Long day… and it’s not even noon!

  17. Sorry for taking up so much room in your comments section, but I just had to report back on the success of the mini muffins that I made with your recipe. Apparently no one else noticed the “after taste” that I thought I detected. I did end up putting the GFV caramel sauce on top, but turned them into non-vegan by attaching a tiny little meringue thing on each one that I got at World Market. Still gluten free, though. When people asked what the little mini muffins were (looked like cupcakes – I’m known more for cupcakes… the quarter pound kind) and I told them, one woman came up to me and profusely thanked me for bringing something gluten free. Yea! Found a new GF buddy! :-) So… now I need a recommendation for what to take next week. I also took spring rolls… so I’m looking for some kind of finger food “snack” thing (already did a snack search) that can sub for a tiny dinner type thing. No problem finding desserts! :-) Thank you so much for your posts – I love you for that!

  18. WOW!!! These brownies look scrumptious, I had a question though, can I use Quinoa flour instead of white rice flour, or should I just wait until I get some? I want these yesterday…lol.

    • yesterday… wow, you mean business! White rice flour is a bit starchy so if you do make the switch, I’d switch it with about 80% quinoa flour and 20% starch like corn starch, arrowroot or tapioca. I haven’t tested this, but it’s what I’d start off with!

  19. Leanne, this recipe sounds really good. I normally use an all-purpose G-F flour mix (Namaste from Costco). Can I substitute that for the 2 flours and the starch? Or would I still need the starch?

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