This post may contain affiliate links. Please read our privacy policy for additional information.
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! Decadent chocolate, deep molasses flavor, and gingerbread spices make these brownies perfect for Christmas!
Karlynn’s Recipe Notes
- This simple baking recipe is perfect for beginners or helping supervised children learn in the kitchen.
- These are dense, very fudgy, chewy brownies and are not cakey in the slightest. If you enjoy a more cake-like brownie, try my banana brownies. If you are looking for a normal chewy brownie, then my best brownie recipe ever is the one for you!
- These gingerbread brownies are excellent with or without frosting. Try my cream cheese frosting, chocolate cream cheese frosting, or buttercream frosting, all are fantastic choices flavor-wise.
Quick Step-by-Step Summary: How to Make Gingerbread Brownies
- Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper.
- Prepare dry ingredients: Whisk together and set aside.
- Make the chocolate batter: Melt butter and chocolate chips, then stir in brown sugar, molasses, and eggs. Mix in dry ingredients without overmixing.
- Bake: Pour the batter into the pan and bake for 20-30 minutes until a toothpick comes out with crumbs but no wet batter.
- Cool and frost: Let brownies cool, remove from pan, frost (optional), and add sprinkles if desired.
- Storage: If frosted, store in the fridge or at room temperature for up to 3 days.
Ingredient Tips
- Molasses: I use fancy molasses, which is lighter and sweeter. You can use cooking molasses if you like a darker, less sweet flavor.
- Chocolate Chips: You can experiment with the types of chocolate chips you use in this recipe. Darker chocolate chips will be less sweet, while milk chocolate will be much sweeter.
- Spices: Play around with the amounts of spices you use. You can also try my homemade pumpkin pie spice and replace the spices listed in the recipe.
Gingerbread Brownies
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!
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1½ 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
Store in a closed container at room temperature for up to 3 days, or freeze in a freezer-safe container for up to 3 months.
Nutrition
Calories: 444kcal | Carbohydrates: 68g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 113mg | Potassium: 447mg | Fiber: 2g | Sugar: 43g | Vitamin A: 385IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Leave a Comment or Recipe Tip