These gingerbread brownies are thick and fudgy with a delicious chocolate gingerbread flavor. They have crinkly tops and are filled with chocolate chips. The combination of warm gingerbread spices, molasses and dark chocolate make for a unique flavor that’s grown-up and perfect for Christmas.
Classic gingerbread flavor comes from molasses, brown sugar, vanilla and warm spices – ginger, cinnamon, nutmeg and ground cloves. This recipe combines all of those flavors with rich chocolate in a thick and fudgy brownie. The gingerbread flavor really elevates the chocolate for a brownie that tastes sophisticated but will satisfy the chocolate craving of even the biggest chocoholic. You’ll also love how thick, chewy and dense these brownies turn out. They even have a paper thin layer on top for the perfect brownie.
Making Gingerbread Brownies
This recipe is quite straight forward, but obviously has a slightly longer ingredient list than classic brownies. Feel free to scroll down directly to the recipe card below – but I’ve included step-by-step photos and recipe tips to ensure success. Afterall, Christmas is stressful enough without a kitchen fail.
- Start by preheating the oven to 350F degrees (180C or 170C on a convection oven). When I make brownies I like to line the pan with parchment paper so that there’s an overhang around the edges. This makes it easy to lift the brownies out of the pan to slice after they’re baked and cooled. Alternatively, you can simply grease the pan.
- To get started, you’ll whisk together the dry ingredients: flour, cocoa, ground ginger, cinnamon, nutmeg, ground cloves and salt. If any of the ingredients seem lumpy, then I recommend sifting them first. Set aside.
- Then in a separate bowl whisk together the molasses, brown sugar, granulated sugar, eggs and vanilla. You want to whisk until you no longer see pieces of egg or clumps of brown sugar. The sugar doesn’t need to be entirely dissolved however. Set aside this bowl as well.
- Then in a large bowl (now you should have 3 bowls now) melt together the butter and chopped chocolate. Chop the butter into a few chunks and chop the chocolate very finely. Whenever melting chocolate, it’s extremely important to go slowly to prevent the chocolate from becoming grainy. You can either use a double boiler over low heat or melt together in the microwave. If melting in the microwave, use short 45-second intervals on medium power (not high power, which is often the default) and stir between each interval. After the first interval, there may be little melting, but that’s ok. Keep with the short intervals on medium power.
- From here, whisk the molasses mixture into the melted chocolate & butter until smooth and evenly combined.
- Carefully fold the dry ingredients into the chocolate and molasses mixture. I do this by hand to avoid over mixing.
- Then fold in the chocolate chips.
- Spoon the batter into the prepared pan and smooth the top. I make this recipe in an 8×8 inch (20×20 cm) pan. It will also work in a 9×9 inch (23×23 cm) pan, the brownies will just be thinner.
- Pop in the oven to bake. These brownies will need to bake for about 35-40 minutes (or about 30 minutes if using a 9×9 inch pan) or until an inserted toothpick comes out with a few damp crumbs, but not brownie batter.
Pro Tip: Always let the brownies cool 100% before slicing. This allows the brownies to set properly and for clean cuts. Once the brownies have cooled, I lift them out of the pan using the overhang of the parchment paper and place on a cutting board to slice. If you greased the pan, then slice in the pan.
Fudgy, decadent and perfect for the holidays – I love these Gingerbread brownies as an elevated Christmas dessert that’s just a little different. They taste delicious with a cup of coffee, glass of milk, or even Baileys on ice. Because it’s time to get festive!
And if you love gingerbread, then be sure to try:
- Classic Gingerbread – this recipe is extremely moist and topped with a warm butterscotch sauce
- Soft Gingerbread Cookies
- Ginger Molasses Cookies with Eggnog Frosting
- Gingerbread Cheesecake
- 8x8 inch (20x20 cm) pan
- 1 cup all-purpose flour (125 grams)
- ¼ cup cocoa powder (23 grams)
- 1 teaspoon ground ginger feel free to use up to 1 ½ teaspoons for a stronger flavor
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup brown sugar (100 grams) I used dark
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- ⅓ cup molasses (80 ml) NOT blackstrap - the flavor is too strong
- 1 teaspoon vanilla extract
- ½ cup unsalted butter (112 grams) cut into cubes
- 4 ounces dark chocolate (112 grams) finely chopped
- ¾ cup chocolate chips (135 grams) optional
- Preheat the oven to 350F (180C or 170C on a convection oven). Line an 8x8 inch (20x20 cm) pan with parchment paper so that there's an overhang around the edges. Alternatively, lightly grease the pan.
- In a medium bowl, whisk together the flour, cocoa, ginger, cinnamon, nutmeg, cloves and salt. Set aside.
- In a second bowl, whisk together the brown sugar, granulated sugar, eggs, molasses and vanilla extract until you no longer see pieces of egg and there are no longer lumps of brown sugar. Set aside.
- In a third large bowl add the butter and chopped chocolate. Melt together on a low heat using a double boiler (be sure the water doesn't touch the bottom of the bowl) or in the microwave. If microwave, use short 45-second intervals on medium power (not high, which is often the default) and stir between each interval until smooth. Let the mixture cool slightly.
- Whisk the molasses mixture into the chocolate mixture. Whisk until the mixture looks even.
- Carefully fold the flour mixture into the chocolate and molasses mixture. I do this by hand.
- Fold in the chocolate chips.
- Spoon the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 35-40 minutes, or until an inserted toothpick comes out with a few damp crumbs.
- Cool the brownies in the pan until they're completely cooled (the pan shouldn't feel warm). This will take a few hours.
- To slice, lift the brownies out of the pan using the overhang of the parchment paper and place on a cutting board to slice (they must be completely cooled). Or if you greased the pan and didn't line it, slice them in the pan.
- Pan Sizes: I used an 8x8 inch (20x20 cm) pan which produces very thick brownies. For this recipe a 9x9 inch (23x23 cm) pan will work as well. The brownies will be thinner and only need to bake for around 30 minutes.
- Ginger: I typically use 1 ½ teaspoons ginger powder for a stronger gingerbread flavor. This depends on your personal preference.
- Chocolate: I recommend using 50-70% dark chocolate for this recipe, or semi-sweet chocolate for a sweeter flavor. I don't recommend using anything above 75% or the brownies will be too bitter and you won't taste the gingerbread flavor as much.
- Storage: Store brownies in an airtight container at room temperature for up to 4 days or in the fridge for up to 5 days.
- Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan is sliced into 9 large brownies. You can likely get 16 brownies from this recipe.