Gingerbread Brownies
These Gingerbread Brownies are chocolate gingerbread dessert bars made with semi-sweet chocolate chips, cocoa powder, brown sugar, molasses, and warm spices like ginger and cinnamon.
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Serve them at holiday parties, family gatherings, cookie exchanges, or as a sweet treat after dinner. These are great for the fall and winter seasons, especially during the Christmas holidays.
Serve these Gingerbread Brownies with a cup of hot coffee or cocoa, or pair them with Christmas Sugar Cookies for a simple holiday dessert spread.
How to Make Gingerbread Brownies
Ingredients you’ll need For the chocolate brownie batter
Ingredients you’ll need For the gingerbread batter
Step-by-Step Guide
1. Preheat your oven to 350°F. Line a 9×9-inch nonstick square baking pan with parchment paper, leaving a little extra hanging over the sides to make the brownies easier to lift out later. Avoid using a glass baking dish for this recipe.
2. In a large mixing bowl, beat the softened butter and brown sugar until combined. Add the molasses and egg yolk, then mix well.
In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking soda, and salt. Add the dry ingredients to the butter mixture and stir until just combined. Set the gingerbread batter aside.
3. Place 1/2 cup of the semi-sweet chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring between each interval until the chocolate is melted and smooth. Let it cool slightly before adding it to the brownie mixture.
4. In a bowl, whisk together the flour, cocoa powder, and salt.
5. In another large bowl, mix the softened butter, eggs, brown sugar, and vegetable oil until combined. Add the melted chocolate and stir well. Gradually add the flour mixture, mixing just until combined. Fold in the remaining chocolate chips.
6. Spread about one-third to one-half of the brownie batter across the bottom of the prepared pan.
7. Drop large spoonfuls of gingerbread batter over the brownie layer, leaving some space between each spoonful. Press the gingerbread batter down slightly so it sits against the brownie layer.
8. Add the remaining brownie batter into the open spaces around the gingerbread batter. This creates the swirled look once the brownies bake.
9. Bake at 350°F for 25–30 minutes. Check the center with a toothpick. It should come out with moist crumbs rather than wet batter.
10. Let the brownies cool in the pan before lifting them out using the parchment paper. Cut into nine squares and serve.
Serve & Enjoy!
Important Recipe Notes
- Use a nonstick metal pan: A 9×9-inch nonstick baking pan works best for this recipe. Avoid using a glass pan, as it may affect the baking time and texture.
- Use softened butter: Make sure the butter for both batters is softened to room temperature so it mixes easily with the other ingredients.
- Don’t overmix the batters: Mix just until the ingredients are combined to help keep the brownies soft and tender.
- Layer the batters carefully: Leave some spaces between the spoonfuls of gingerbread batter so you can fill them with the remaining brownie batter.
- Check for doneness: Bake for 25–30 minutes. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Melted chocolate chips may make the toothpick look wet.
- Allow the brownies to cool completely before cutting them into squares. This helps them hold their shape and makes slicing easier.
- Keep the brownies in an airtight container at room temperature for up to 3 days.
Gingerbread Brownies
Ingredients
For the chocolate brownie batter
- 1/2 cup unsalted butter softened
- 1 1/4 cup semi sweet chocolate chips divided
- 2 large eggs
- 1/2 cup brown sugar
- 2 tbsp. vegetable oil
- 1/3 cup all purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp. salt
For the gingerbread batter
- 1/2 cup unsalted butter softened
- 1/3 cup brown sugar
- 1/4 cup molasses
- 1 egg yolk
- 1 1/3 cup all purpose flour
- 1 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/8 tsp. salt
Instructions
- Preheat your oven to 350°F. Line a 9×9-inch nonstick square baking pan with parchment paper, leaving a little extra hanging over the sides to make the brownies easier to lift out later. Avoid using a glass baking dish for this recipe.
- In a large mixing bowl, beat the softened butter and brown sugar until combined. Add the molasses and egg yolk, then mix well.
- In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking soda, and salt. Add the dry ingredients to the butter mixture and stir until just combined. Set the gingerbread batter aside.
- Place 1/2 cup of the semi-sweet chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring between each interval until the chocolate is melted and smooth. Let it cool slightly before adding it to the brownie mixture.
- In a bowl, whisk together the flour, cocoa powder, and salt.
- In another large bowl, mix the softened butter, eggs, brown sugar, and vegetable oil until combined. Add the melted chocolate and stir well. Gradually add the flour mixture, mixing just until combined. Fold in the remaining chocolate chips.
- Spread about one-third to one-half of the brownie batter across the bottom of the prepared pan.
- Drop large spoonfuls of gingerbread batter over the brownie layer, leaving some space between each spoonful. Press the gingerbread batter down slightly so it sits against the brownie layer.
- Add the remaining brownie batter into the open spaces around the gingerbread batter. This creates the swirled look once the brownies bake.
- Bake at 350°F for 25–30 minutes. Check the center with a toothpick. It should come out with moist crumbs rather than wet batter. If you hit a melted chocolate chip, the toothpick may look wet even when the brownies are done.
- Let the brownies cool in the pan before lifting them out using the parchment paper. Cut into nine squares and serve.
