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Why You’ll Love My Recipe
Decadent chocolate, deep molasses flavor, and gingerbread spices make these brownies perfect for Christmas or any other time of year.
If you love a good chewy brownie and also happen to be a gingerbread fan, then these gingerbread brownies will be your new favorite treat! For more rich, spiced fun, check out this Pumpkin Gingerbread or try making some Old Fashioned Gingerbread.
Karlynn’s Recipe Notes
- Skill Level: This is a very easy recipe, perfect for making with your kids.
- Total Time: It will take approximately 40 minutes to make these brownies.
- Variations: Try using different chocolate chips for this recipe. Dark chocolate for a bit of bitterness, or milk chocolate for extra sweetness. If you don’t like cream cheese frosting, use whatever frosting you normally use on brownies. You can also use regular molasses instead of fancy molasses if you don’t mind that extra intensity of flavour.
- Tools Needed: For this recipe, you’ll need a medium bowl, a whisk, an 8×8 baking pan, parchment paper, a medium pot or a microwave safe bowl, a toothpick or cake tester, and a spoon.
What You’ll Need For Ingredients
Butter: This recipe calls for salted butter but don’t worry if you haven’t got any. If you’re using unsalted butter, you can add a pinch of salt to the dry ingredients.
Spices: Here’s the gingerbread bit! Cinnamon, ginger, and allspice give these brownies their gingerbread flavour. You can also go ahead and make your own Homemade Pumpkin Pie Spice and use that.
Molasses: This recipe calls for fancy molasses. If you like the richer, stronger flavour of cooking molasses, go ahead and use those instead. It’s really up to you and either one will work.
Frosting: While frosting isn’t mandatory, cream cheese frosting is amazing on these. If you’d like to try another seasonal flavour, why not check out this Maple Frosting?
How to Make Fudgy Gingerbread Brownies
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Whisk together dry ingredients in a medium bowl. Set aside.
- Preheat oven to 350°F. Line 8×8 pan with parchment paper, enough to hang over the edges of the pan. Set aside.
- Melt butter and chocolate chips over low heat in a medium pot. Stir until combined. Remove from heat.
- Stir brown sugar and molasses into the chocolate mixture until thoroughly combined. Beat in eggs.
- Stir in the dry ingredients, just until there are no more visible flour streaks. Don’t overmix.
- Pour batter into pan. Bake for 20-30 minutes.
- Remove from oven and cool before removing from the pan.
Karlynn’s Tips and Tricks for Making Fudgy Gingerbread Brownies
Melting Point: If you don’t want to melt your butter and chocolate chips in a pot on the stove, you can pop them into a medium microwave safe bowl. Microwave them for a few seconds at a time, stirring often. Better yet, melt your butter first and then stir in the chocolate chips. If the melted butter is hot enough, the chocolate should melt nicely, leaving you with a silky smooth mixture.
Don’t Overdo It: It is just as important to avoid overbaking these as it is to avoid overmixing the batter. Overmixing the batter can make baked goods overly tough and chewy. Overbaking will dry them out and then they won’t be fudgy. You want to bake these just long enough that when you stick a toothpick or cake tester in the middle you get a few moist crumbs but no wet batter. Hence the 20-30 minute bake time, since ovens all heat a bit differently.
Storage Instructions
Unfrosted, these brownies can be kept covered and at room temperature for up to 3 days.
Fridge: Once you’ve iced/frosted the brownies, they’ll need to be kept in a sealed container in the fridge.
Freezer: Fully cooled and frosted or unfrosted, these brownies can be stored in a freezer safe container in the freezer for up to 3 months.
More Delicious Brownie Recipes
Looking for more quick and tasty brownie recipes?
Try these Banana Brownies with some of The BEST Cream Cheese Icing.
Or make some of The Best Chewy, Fudgey Brownies slathered with Coffee Buttercream Frosting.
Try these Creme de Menthe Brownies if you like your chocolate with mint.
There you go, everyone. A delicious chewy brownie recipe with a gingery twist. Try this recipe and let me know what you think.
Happy Baking!
Karlynn
Gingerbread Brownies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon all spice
Chocolate Batter Mixture
- ½ cup salted butter
- ¾ cup semi-sweet chocolate chips
- 1 cup brown sugar, packed
- ½ cup fancy molasses
- 2 large eggs, beaten
- ½ batch cream cheese frosting
Instructions
Prepare the Dry Ingredients
- Whisk together the dry ingredients in a medium-sized bowl and set aside.
- Preheat your oven to 350℉. Line an 8×8-inch baking dish with parchment paper, leaving parchment paper overhanging the edges for handles, and set aside.
Prepare the Chocolate Batter
- Place the butter and chocolate chips in a medium-sized saucepan. Melt over low heat, stirring until combined thoroughly. Remove from the heat.
- Stir in the brown sugar and the molasses until completely combined.
- Beat the eggs into the batter thoroughly.
- Stir the dry ingredients into the chocolate batter until combined, with no visible flour streaks. Do not overmix.
Bake
- Pour the batter into the prepared pan. Bake for 20-30 minutes, or until a toothpick or cake tester inserted in the center of the brownies comes out with only a few crumbs, but no wet batter.
- Remove the brownies from the oven and cool. Once cool, remove them from the pan using the parchment paper handles.
- Prepare the half batch of frosting, then frost the top of the brownies, adding sprinkles if desired. Slice and keep in a sealed container in the refrigerator if frosted, or at room temperature if unfrosted for up to 3 days,
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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