Gingerbread Brownies
These Gingerbread Brownies are a chocolate and gingerbread dessert made with semi-sweet chocolate chips, cocoa powder, molasses, ginger, and cinnamon. A nice treat for the fall and Christmas season. Serve at holiday parties, family gatherings, or an afternoon snack.
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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 9x9-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.
Servings: 9
Calories: 400kcal