Gingerbread Brownies

Hi, I’m Sam from dishfoody.com, where holiday flavors meet fudgy chocolate indulgence. If you’re craving gingerbread but want rich, chewy brownies instead of cookies, these Gingerbread Brownies deliver warm molasses spice, zingy ginger, and fudgy chocolate in one irresistible square.

Perfect for holiday baking, cookie swaps, or cozy winter treats, they capture festive flavors with simple pantry ingredients. With years of brownie expertise, I’ve perfected this recipe for the ideal crackly top and moist center. Here’s everything you need: ingredients, easy steps, variations, and tips.

Why This Recipe Works

• Molasses and ginger create authentic gingerbread spice in fudgy brownie form
• Brown butter adds depth and chewiness to the chocolate base
• Balanced sweetness lets spices shine without overpowering
• One-bowl mixing for easy prep
• Store well and improve with age
• Crowd-pleasing combination of holiday and chocolate lovers

Ingredients & Prep

• 1 cup unsalted butter
• 1 ¼ cups granulated sugar
• ½ cup molasses (not blackstrap)
• 3 large eggs
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 cup semi-sweet chocolate chips

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Line 8×8-inch baking pan with parchment paper.
2. Melt butter in saucepan over medium heat until browned and fragrant (watch carefully). Remove from heat.
3. Whisk browned butter, sugar, and molasses until combined. Add eggs one at a time, whisking well.
4. Stir in ginger, cinnamon, cloves, and nutmeg until spices are fully incorporated.
5. Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined. Fold in chocolate chips.
6. Pour batter into prepared pan and smooth top. Bake 25-30 minutes until crackly top and toothpick comes out with moist crumbs.
7. Cool completely before cutting into squares.

Flavor Variations

• White Chocolate Ginger: Swap semi-sweet chips for white chocolate.
• Orange Gingerbread: Add 1 tbsp orange zest to batter.
• Crunchy: Top with candied ginger pieces before baking.

Storage Tips

Store in airtight container at room temperature for 3 days or refrigerate up to 1 week. Freeze individual squares for up to 2 months.

FAQs

• Can I use oil instead of butter? Yes, but brown butter adds unique flavor.
• Why crackly top? Sugar on surface caramelizes during baking.
• Gluten-free option? Use 1:1 gluten-free flour blend.

Conclusion

Savor festive Gingerbread Brownies warm spices meet fudgy chocolate for the ultimate holiday treat. Perfect for gifting or enjoying by the fire. For more holiday baking, visit dishfoody.com and try our Raspberry Brownies.

Gingerbread Brownies

Print Recipe

Fudgy Gingerbread Brownies combining rich chocolate with warm gingerbread spices – molasses, ginger, cinnamon, and cloves. Perfect holiday treat with chewy texture and festive flavor.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1/2 cup unsalted butter
• 4 oz dark chocolate, chopped
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon cloves
• 1/4 teaspoon salt

Instructions

• 1. Preheat oven to 350°F (175°C). Line 8×8-inch baking pan with parchment paper.
• 2. Melt butter and dark chocolate together in microwave (30-second intervals) or double boiler.
• 3. Whisk in granulated sugar, brown sugar, eggs, molasses, and vanilla until smooth.
• 4. In separate bowl, sift together flour, cocoa powder, ginger, cinnamon, baking powder, cloves, and salt.
• 5. Fold dry ingredients into wet mixture until just combined.
• 6. Pour batter into prepared pan and spread evenly.
• 7. Bake 25-30 minutes until edges are set but center is still slightly soft.
• 8. Cool completely before cutting into squares.

Notes

• Don’t overbake for fudgy texture.
• Add chopped crystallized ginger for extra bite.
• Perfect for holiday cookie exchanges.
• Store in airtight container up to 5 days.

Nutrition

• Serving Size: 1 brownie
• Calories: 210
• Sugar: 22g
• Sodium: 110mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg

Keywords: gingerbread brownies, holiday brownies, molasses brownies, festive desserts