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Gingerbread Brownies Recipe

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★★★★★

4.7 from 60 reviews

These Gingerbread Brownies are a delightful twist on classic brownies, combining the rich chocolatey depth with warm gingerbread spices. Made with molasses and a blend of aromatic spices like cinnamon, nutmeg, and cloves, these brownies are perfect for the holiday season or any cozy dessert craving. The addition of dark chocolate and optional chocolate chips ensures a fudgy, decadent texture that melts in your mouth.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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 molasses)
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter (112 grams) (cut into cubes)
  • 4 ounces dark chocolate (112 grams) (finely chopped)

Optional

  • 3/4 cup chocolate chips (135 grams)

Instructions

  1. Preheat oven and prepare pan. Set your oven to 350°F (180°C, or 170°C if using a convection oven). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang to easily lift the brownies later, or lightly grease the pan.
  2. Combine dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, ground ginger, cinnamon, nutmeg, cloves, and salt until evenly mixed. Set aside.
  3. Mix sugars and eggs. In a separate bowl, whisk the brown sugar, granulated sugar, eggs, molasses, and vanilla extract vigorously until smooth with no lumps or visible egg pieces.
  4. Melt butter and chocolate. Place butter and chopped dark chocolate in a large heatproof bowl. Melt gently using a double boiler method ensuring the water does not touch the bowl bottom, or melt in the microwave using 45-second intervals at medium power, stirring between intervals, until smooth. Allow the mixture to cool slightly.
  5. Combine wet mixtures. Whisk the molasses and egg mixture into the melted chocolate and butter mixture until fully blended and even in color.
  6. Fold in dry ingredients. Gently fold the flour mixture into the chocolate mixture by hand until just combined, taking care not to overmix.
  7. Add chocolate chips. Fold in the chocolate chips evenly throughout the batter.
  8. Pour and smooth batter. Transfer the batter to the prepared pan and smooth the top with a spatula.
  9. Bake. Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
  10. Cool completely. Allow the brownies to cool in the pan until the pan is no longer warm to the touch, which may take a few hours to ensure proper setting.
  11. Slice and serve. Use the parchment paper overhang to lift brownies from the pan onto a cutting board and slice, or cut directly in the pan if unlined. Serve at room temperature.

Notes

  • Use regular molasses, not blackstrap, to avoid overly bitter flavor.
  • The blend of gingerbread spices can be adjusted to taste; increasing ginger enhances the classic gingerbread profile.
  • For fudgier brownies, avoid overbaking—check doneness starting at 35 minutes.
  • Cooling completely is essential for clean slicing and proper texture.
  • Optional chocolate chips add extra bursts of chocolate but can be omitted for a uniform texture.

Keywords: gingerbread brownies, molasses brownies, holiday dessert, chocolate brownies with spices, ginger spice brownies

Find it online: https://dailysimplerecipe.com/gingerbread-brownies-recipe/