Introduction

Enjoy the rich, spiced flavors of gingerbread combined with fudgy chocolate in these delightful gingerbread brownies. They offer a perfect balance of warm spices and deep chocolate, making them a comforting treat for any occasion.

Three thick, square, dark brown chocolate brownies are stacked one on top of the other with a shiny, slightly cracked top layer showing their moist texture. The middle and bottom brownies show visible chocolate chips inside. In front and leaning against the brownies is a small, light brown gingerbread cookie shaped like an angel or a person with two small white frosting dots on its body. The background features a white Santa-themed mug with red and white striped handle on a white marbled surface. A single chocolate chip is lying on the surface near the brownies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour (125 grams)
1/4 cup cocoa powder (23 grams)
1 teaspoon ground ginger (up to 1 1/2 teaspoons for stronger flavor)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup brown sugar (100 grams), dark preferred
1/2 cup granulated sugar (100 grams)
2 large eggs
1/3 cup molasses (80 ml), NOT blackstrap
1 teaspoon vanilla extract
1/2 cup unsalted butter (112 grams), cut into cubes
4 ounces dark chocolate (112 grams), finely chopped
3/4 cup chocolate chips (135 grams), optional

Instructions

Step 1: Preheat the oven to 350°F (180°C or 170°C convection). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang, or lightly grease the pan.
Step 2: In a medium bowl, whisk together the flour, cocoa, ground ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 3: In a second bowl, whisk the brown sugar, granulated sugar, eggs, molasses, and vanilla extract until smooth and free of lumps.
Step 4: In a large bowl, melt the butter and chopped chocolate together over low heat using a double boiler or microwave in short 45-second intervals on medium power, stirring between. Let cool slightly.
Step 5: Whisk the molasses mixture into the melted chocolate mixture until even.
Step 6: Carefully fold the dry flour mixture into the wet mixture by hand until just combined.
Step 7: Fold in the chocolate chips, if using.
Step 8: Spoon the batter into the prepared pan and smooth the top evenly.
Step 9: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 10: Allow the brownies to cool completely in the pan until it feels cool to touch, about a few hours.
Step 11: Use the parchment overhang to lift brownies from the pan for slicing, or slice directly in the pan if greased. Ensure brownies are completely cooled before slicing.

Tips & Variations

For a stronger ginger taste, increase ground ginger to 1 1/2 teaspoons.
Use dark molasses for a milder flavor; avoid blackstrap molasses as it can be too bitter.
Add chopped nuts or dried fruit for extra texture and flavor.
Try adding a pinch of cayenne pepper for a warm, spicy kick.

Storage

Store cooled brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm briefly in the microwave or let thaw at room temperature before serving.

How to Serve

A stack of three thick, moist brownies is placed at the center, each layer showing a rich dark brown color with visible chocolate chunks inside, and a slightly crackled top. In front of the stack, there is a small gingerbread cookie shaped like a person with two white icing dots on its body. Behind the brownies, a red and white Santa-themed mug is slightly out of focus. The whole scene sits on a white marbled surface with soft, bright lighting that highlights the textures of the brownies and cookie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the molasses with honey or maple syrup?

Molasses provides a distinct deep flavor and moisture that honey or maple syrup can’t fully replicate. Substituting may alter the taste and texture, but you can try using an equal amount of maple syrup for a different sweetness profile.

How do I know when the brownies are done?

Insert a toothpick into the center; it should come out with just a few moist crumbs, not wet batter. The brownies continue to set as they cool, so avoid overbaking to keep them fudgy.