If you love the warm spices of gingerbread combined with rich, fudgy chocolate, then you are absolutely going to fall head over heels for this Gingerbread Brownies Recipe. Imagine soft and chewy gingerbread cookies layered right on top of a decadently fudgy chocolate brownie base—each bite delivering a cozy holiday hug wrapped in sweetness. These brownies bring together the best of both worlds, making them an irresistible treat perfect for sharing with friends or savoring by yourself on a chilly afternoon.
Ingredients You’ll Need
Every ingredient in this Gingerbread Brownies Recipe plays a crucial role, from the tender molasses in the cookie dough to the deep cocoa flavor in the brownie batter. They’re simple pantry staples that come together to create an extraordinary taste and perfect texture that’s chewy, fudgy, and bursting with warming spices.
- Unsalted butter: Provides richness and helps create that perfect tender crumb in both the cookie and brownie layers.
- Light brown sugar: Adds a subtle caramel sweetness enhancing the molasses and chocolate flavors.
- Molasses (unsulphured): The heart of gingerbread, delivering that classic dark, robust sweetness and deep color.
- Egg yolk and whites: Egg yolk enriches the cookie dough, while the whites incorporated into the brownie batter create a balanced, moist texture.
- All-purpose flour: The base structure for both cookie dough and brownie batter, keeping everything perfectly soft and chewy.
- Ground ginger, cinnamon, cloves: The essential warming spices to evoke those nostalgic gingerbread vibes.
- Baking soda and salt: Leavening and flavor enhancers that bring the brownies and cookies alive.
- Semi-sweet chocolate chips: Melted into the batter to create that irresistible fudge factor.
- Vegetable oil: Helps keep the brownies moist and tender for that truly luscious finish.
- Unsweetened Dutch-processed cocoa powder: Gives the brownies a rich chocolate depth and beautiful, dark color.
How to Make Gingerbread Brownies Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. Then lightly grease an 8-inch square pan and line it with parchment paper extending up the sides. This step ensures easy removal of your brownies without missing those perfect edges!
Step 2: Make the Gingerbread Cookie Dough
In a large bowl, cream together the unsalted butter and light brown sugar until they are fluffy and luscious, about 1-2 minutes. This is where the foundation of richness begins. Next, stir in the molasses for that signature gingerbread flavor, followed by the egg yolk, which adds softness to the dough. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and a pinch of salt. Folding the dry mix gently into the wet ingredients will give you a beautifully spiced dough that’s soft but easy to work with—make sure to scrape the sides so every bit is incorporated perfectly.
Step 3: Prepare the Brownie Batter
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together, stirring every 20 seconds until smooth and glossy. Let this luscious chocolate mixture cool a little to prevent cooking your eggs. In another bowl, whisk the remaining whole egg and egg white along with light brown sugar for about a minute—this adds volume and a slight sweetness. Carefully fold in your cooled chocolate mixture, then gently mix in the oil, flour, cocoa powder, and salt until no streaks of flour remain. This brownie batter is silky and dreamy, ready to be layered!
Step 4: Assemble and Bake Your Gingerbread Brownies
Spread a thin but even layer of the brownie batter across the bottom of your prepared pan. Drop spoonfuls of the gingerbread cookie dough on top, then gently press them down to flatten just a bit. Repeat with the remaining batter and cookie dough so you have delicious layers playing peekaboo throughout. Bake the whole pan for about 25-35 minutes or until the center is still slightly jiggly with a toothpick pulling out just a bit of fudgy batter. Let these beauties cool in the pan so they set up perfectly before lifting them out with the parchment paper. For clean cuts, warm your knife before slicing into 9 or 16 mouthwatering squares.
How to Serve Gingerbread Brownies Recipe
Garnishes
You can keep these brownies simple or dress them up elegantly. A dusting of powdered sugar or a drizzle of white chocolate complements the spice and chocolate beautifully. For an extra festive touch, add crushed candied ginger or chopped pecans on top right after baking to add crunch and texture.
Side Dishes
Serve these rich brownies with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the spices and chocolate. A hot cup of spiced tea or a robust coffee also pairs wonderfully, making every bite a cozy celebration.
Creative Ways to Present
For parties or gifting, cut the Gingerbread Brownies Recipe into bite-sized squares and arrange them on a decorative platter sprinkled with edible glitter or festive sprinkles. You can even sandwich a layer of cream cheese frosting between two brownie squares for a fun twist on a holiday treat!
Make Ahead and Storage
Storing Leftovers
These gingerbread brownies keep beautifully in an airtight container at room temperature for up to four days. The flavors intensify as they rest, making them even more delicious with time.
Freezing
If you want to save some for later, wrap individual brownie squares tightly in plastic wrap and place them in a freezer-safe container or bag. They freeze well for up to three months without losing their texture or flavor.
Reheating
To enjoy these brownies warm, thaw them at room temperature or microwave briefly for 10-15 seconds. The gooey chocolate and spicy gingerbread come back to life with just a little warmth.
FAQs
Can I use all-purpose flour for both the gingerbread dough and brownie batter?
Absolutely! This Gingerbread Brownies Recipe uses all-purpose flour exclusively, making it super convenient and ensuring the perfect soft, chewy texture in both layers.
Is there a substitute for molasses if I don’t have any on hand?
Molasses is key for that authentic gingerbread flavor, but if you’re in a pinch, you can substitute with dark corn syrup or a combination of honey and brown sugar, though the flavor will be slightly lighter.
Why do the brownies have both an egg yolk and egg whites separated?
Using the egg yolk in the cookie dough adds richness and tenderness, while including the egg white in the brownie batter helps create a moist yet slightly airy texture, balancing the two elements perfectly.
Can I make this recipe dairy-free or vegan?
This Gingerbread Brownies Recipe can be adapted by using plant-based butter and dairy-free chocolate chips. For eggs, flax or chia egg substitutes could work, but keep in mind texture might vary slightly.
How do I know when the Gingerbread Brownies are done baking?
You want the edges to be set and the center to still have a slight jiggle with a toothpick inserted coming out with a little fudgy batter. This ensures they remain soft and chewy, not dry.
Final Thoughts
If you’re craving something that blends cozy holiday spices with rich, chocolatey indulgence, this Gingerbread Brownies Recipe is an absolute must-try. It’s like hugging your taste buds with every bite, perfect for sharing or treating yourself. Trust me, once you make these, they’ll become a delicious staple in your dessert rotation, spreading sweetness and warmth no matter the season.
Print
Gingerbread Brownies Recipe
- Total Time: 55 minutes
- Yield: 16 squares
Description
These Gingerbread Brownies combine the warm, cozy spices of soft and chewy gingerbread cookies with the rich, fudgy decadence of chocolate brownies in one irresistible layered dessert. Perfect for holiday gatherings or anytime you want a decadent twist on classic brownies.
Ingredients
Gingerbread Cookie Dough
- ½ cup (113.5 g) unsalted butter, room temperature
- ⅓ cup (66 g) light brown sugar, packed
- ¼ cup (84.25 g) unsulphured molasses
- 1 large egg yolk, room temperature (save the whites for the brownie batter)
- 1⅓ cup (166.67 g) all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Brownie Batter
- ½ cup (113.5 g) unsalted butter
- ¾ cup (128 g) semi-sweet chocolate chips
- 1 large egg + 1 egg white, room temperature
- ½ cup (100 g) light brown sugar, packed
- 2 tablespoons vegetable oil or other neutral oil
- ⅓ cup (41.67 g) all-purpose flour
- ¼ cup (21.5 g) unsweetened cocoa powder, Dutch processed
- ¼ teaspoon salt
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking pan, then line it with parchment paper extending up the sides for easy removal.
- Make Gingerbread Cookie Dough: In a large bowl, use a hand mixer to cream the butter and brown sugar together until light and fluffy, about 1-2 minutes. Mix in molasses, then the egg yolk until integrated. In a separate medium bowl, whisk the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Gently fold the dry ingredients into the wet mixture just until no streaks of flour remain, scraping the bowl as needed.
- Prepare Brownie Batter: In a microwave-safe medium bowl, melt the butter and chocolate chips in short 20-second intervals, stirring in between until smooth. Allow to cool slightly. In a large bowl, whisk the egg, egg white, and brown sugar for about 1 minute. Carefully incorporate the cooled chocolate mixture, then stir in the vegetable oil, flour, cocoa powder, and salt until smooth and streak-free.
- Assemble the Brownies: Spread a thin layer of the brownie batter evenly in the bottom of the prepared pan. Drop spoonfuls of the gingerbread cookie dough over the brownie layer and gently flatten them. Repeat by spreading another thin layer of brownie batter and topping with the remaining cookie dough drops, pressing gently to flatten.
- Bake: Bake in the preheated oven for about 25-35 minutes, or until the center is slightly jiggly but a toothpick inserted comes out with a few moist crumbs and some gooey batter. Avoid overbaking for fudgy brownies.
- Cool and Serve: Allow the brownies to cool completely in the pan so they firm up enough to lift out using the parchment paper. Transfer them to a wire rack for final cooling. Cut into 16 squares with a warm knife for clean edges and serve.
Notes
- Use room temperature eggs for better mixing and texture.
- Saving the egg whites from the cookie dough for the brownie batter optimizes ingredients and adds structure.
- Make sure the melted chocolate mixture is cooled slightly before mixing with eggs to prevent curdling.
- For easy removal, do not skip lining the pan with parchment paper.
- Cut brownies with a warm knife to get smooth edges without crumbling.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
