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
