These Gingerbread Brownies are where deep, fudgy chocolate meets warm holiday spices. The contrast of cocoa richness with ginger, cinnamon, nutmeg, and molasses creates a nostalgic, cozy flavor that tastes like Christmas in brownie form. This recipe is beautifully balanced never too sweet, never too spicy and the texture stays incredibly moist for days.
If you love gingerbread cookies but crave the gooey decadence of brownies, this mash-up will be your new seasonal favorite. They bake in one bowl, travel well, and make the perfect edible gift for friends, neighbors, and holiday parties.
Table of Contents
Gingerbread Brownies Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: ~265 per serving
Ingredients
- 1 cup (226g) unsalted butter, melted
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- ⅓ cup (110g) unsulfured molasses
- 3 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup (120g) all-purpose flour
- ¾ cup (72g) unsweetened cocoa powder
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ tsp kosher salt
- 1 cup (170g) dark chocolate chips or chunks
Instructions
- Prep the pan. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang for easy lifting.
- Mix wet ingredients. In a large bowl, whisk melted butter, brown sugar, granulated sugar, and molasses until glossy. Add eggs and vanilla, whisking until fully combined.
- Whisk dry ingredients. In a separate bowl, sift flour, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt.
- Combine the batter. Fold the dry mixture into the wet ingredients until just combined. Do not overmix.
- Add chocolate. Stir in chocolate chips or chunks.
- Bake. Spread batter evenly in the pan and bake 28–32 minutes, or until the center is set but still slightly soft.
- Cool and slice. Allow brownies to cool fully before lifting out and slicing into squares.
Substitutions & Dietary Swaps
These Gingerbread Brownies adapt well to different dietary needs. Use gluten-free 1:1 flour to keep the structure intact. For dairy-free brownies, swap butter with melted coconut oil or dairy-free butter. To intensify chocolate flavor, use dark cocoa or add a tablespoon of espresso powder.
Chef’s Pro Tips
- Don’t overbake. Pull brownies when the center still looks slightly soft they’ll firm as they cool.
- Use fresh spices. Ginger and cinnamon lose potency; fresh spices guarantee bold flavor.
- Bloom the cocoa. Mixing cocoa with warm butter enhances the chocolate base.
- Chill before slicing. For clean edges, refrigerate for 1 hour.
Make Ahead, Storage & Reheating
These brownies stay fresh for 4–5 days. Store in an airtight container at room temperature or refrigerate for a fudgier texture. Freeze baked brownies for up to 2 months, tightly wrapped. Thaw overnight and warm for 10 seconds in the microwave to revive their gooey crumb.
Troubleshooting & Common Mistakes
- Dry brownies? You likely overbaked. Remove when edges are set but center looks soft.
- Cakey texture? Too much flour spoon and level for accuracy.
- Bitter molasses flavor? Use unsulfured molasses, not blackstrap.
- Batter too thick? Slightly warm butter may help loosen it.
Flavor Pairings & Serving Suggestions
Serve these Gingerbread Brownies with vanilla ice cream, fresh whipped cream, or a drizzle of warm caramel. Pair them with cozy drinks like chai tea or Caramel Macchiato
Gingerbread Brownies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting.
- In a large mixing bowl, whisk together the melted butter, brown sugar, granulated sugar, and molasses until smooth and glossy.
- Add the eggs and vanilla extract to the bowl and whisk until the mixture is thick, smooth, and fully combined.
- In a separate bowl, whisk the flour, cocoa powder, ground ginger, cinnamon, nutmeg, cloves, and salt until evenly combined.
- Fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain. Do not overmix.
- Stir in the dark chocolate chips or chunks, then spread the thick batter evenly into the prepared pan.
- Bake for 28–32 minutes, or until the edges are set and the center looks just slightly soft. The brownies will continue to set as they cool.
- Let the gingerbread brownies cool completely in the pan, then lift out using the parchment and slice into 12 squares.
Notes
FAQs
Can I double this recipe?
Yes! bake in a 9×13 pan for 30–35 minutes.
Do gingerbread brownies freeze well?
They freeze beautifully for up to 2 months.
Can I reduce the spices?
Absolutely. Adjust the ginger and cinnamon to taste.
Can I add nuts?
Chopped pecans or walnuts work great for crunch.
What type of molasses should I use?
Use unsulfured molasses for balanced sweetness.
How do I make these brownies extra fudgy?
Underbake slightly and add extra chocolate chunks.
Conclusion
These Gingerbread Brownies blend cozy holiday spice with the indulgence of classic chocolate brownies. They’re easy enough for weeknight baking yet impressive enough for festive celebrations. Try them once, and they’ll become a winter favorite year after year.