This Gingerbread Slice is the easy, no-cookie-cutter-needed type of gingerbread recipe that you need in your Christmas dessert repertoire.
With a dense and fudgy texture like your favourite brownies, it's packed with Christmas flavours like cinnamon, cloves, molasses and ginger.
This easy gingerbread recipe is a quick and simple way to get your festive gingerbread fix without having to roll out cookie dough or worry about it spreading in the oven. Mix up the dough, press it into the tin then bake it and slice it. Done.
I can definitely see this gingerbread slice recipe being an all-year-round kinda thing in our house...
Table of Contents
Why you will love this gingerbread slice recipe
- rich, chewy texture
- gingerbread taste without the fuss
- no chilling or rolling
- did someone say gingerbread brownies?
What you need to make this recipe
*Please see the recipe card below for exact quantities and detailed instructions
- plain flour - all-purpose flour
- baking powder
- ground ginger
- ground cinnamon
- ground cloves
- salted butter - or unsalted butter with a pinch of salt
- light brown sugar
- dark brown sugar
- molasses
- golden syrup
- vanilla extract
- grated fresh ginger
- an egg
- icing sugar - confectioner's sugar
- fresh lemon juice
*Please see the recipe card below for exact quantities and detailed instructions
How to make this gingerbread slice
- Whisk together sifted flour, dry spices and baking powder.
- Mix together melted butter, brown sugars, molasses, golden syrup, vanilla and fresh ginger.
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- Add the egg.
- Fold in flour and spice mixture.
- Tip dough into the prepared tin.
- Smooth the top and bake.
Top tips for the best result
- Sifting the spices is important because they can clump together in the jars.
- Don't overbake. Like making brownies, underbaking means the slice will keep its moist, fudgy texture.
Storage
Store this gingerbread slice in an airtight container for up to 3 days at room temperature.
Or store it in the fridge for up to a week.
Other recipes you may enjoy
No Bake Biscoff Slice - an easy no-bake slice recipe with a Lotus Biscoff cookie base, chocolate and Biscoff layer on top and a rich Biscoff drizzle.
Nutella Slice - this easy dessert is a Nutella dream come true with a Nutella and biscuit base, topped with more Nutella and chocolate.
Baileys Fudge - a rich blend of chocolate fudge and Baileys Irish Cream liqueur.
📖 Recipe
Gingerbread Slice
Ingredients
- 250 g plain flour (all-purpose flour) sifted
- 2 teaspoons baking powder sifted
- 2 teaspoons ground ginger sifted
- 1 teaspoon ground cinnamon sifted
- ¼ teaspoon ground cloves sifted
- 170 g salted butter melted
- 130 g dark brown sugar
- 150 g light brown sugar
- 1 tablespoon molasses
- 1 tablespoon golden syrup
- 1 tablespoon vanilla extract
- 2 teaspoon finely grated fresh ginger
- 1 egg
- 2 tablespoons icing sugar (confectioner's sugar) sifted
- 2-3 teaspoons fresh lemon juice as needed
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- Grease and line a 20cm (8") square baking pan with baking/parchment paper and set aside.
- Whisk together sifted flour, baking powder and dry spices and set aside.250 g plain flour (all-purpose flour)2 teaspoons baking powder2 teaspoons ground ginger1 teaspoon ground cinnamon¼ teaspoon ground cloves
- In a large bowl, combine melted butter, brown sugars, molasses, golden syrup, vanilla and fresh ginger, mixing to incorporate.170 g salted butter130 g dark brown sugar150 g light brown sugar1 tablespoon molasses1 tablespoon golden syrup1 tablespoon vanilla extract2 teaspoon finely grated fresh ginger
- Mix in the egg, then fold in flour and spice mixture.1 egg
- Tip dough into the prepared pan, spreading it into the corners and smoothing the top.
- Bake for 22 - 25 minutes, or until the sides are firm but the centre is still soft.
- Allow to cool in the pan for 10 minutes, then remove from the pan and allow to cool completely on a wire rack.
- To make the icing, combine the icing sugar and 1 teaspoon of lemon juice in a small bowl.2 tablespoons icing sugar (confectioner's sugar)2-3 teaspoons fresh lemon juice
- Mix until you achieve the right consistency, adding lemon juice (¼ teaspoon at a time) as needed.
- Pipe or drizzle icing onto bars then slice into squares and serve.
Notes
- Sifting the spices is important because they can clump in the jars.
- Don't overbake. Like making brownies, underbaking means the slice will keep its rich, fudgy texture.
Want to save this recipe?
Email yourself a link to this page and come back later.
I've come back to this recipe a few times now and it has been enjoyed by a variety of people including some that told my they don't like ginger. It's a good use for the young ginger in my garden. I have measured the spices with my heart each time which I feel has been the right choice, and I haven't been bothering with the dark brown sugar as light and good dollup of golden syrup seem to do the job. It works well uniced alongside ice cream as well.
Loving the "heart" measurements, Benjamin. So glad you have been able to build on the recipe to make it your own too. I will be trying it myself with ice cream now, thanks for the suggestion!
They came out soft and chewy, will def be making again.
That's great JohnnoR. I'm glad you enjoyed them.
I'm never going back to the usual gingerbread again. This was so much better and easier to make.
I know, right?! No rolling or cutting - so much easier! I'm glad you liked the recipe.
These were so good! I ate way too many haha
Haha me too Jerrian!