If you’re looking for the perfect mash-up of classic brownies and holiday spice, these Gingerbread Brownies are it. Rich, fudgy, and infused with molasses and warm spices like ginger and cinnamon, these brownies are the ultimate cozy dessert. With crinkly tops, melty chocolate chips, and deep festive flavor, they’re a must-bake for Christmas or any cold-weather occasion.
Table of Contents
Why You’ll Love This Recipe
- Combines the fudgy texture of brownies with gingerbread flavor
- Easy to make with pantry staples
- Crinkly tops + gooey centers = perfection
- Make ahead and freeze for holiday prep
- Kid-approved but sophisticated enough for adults
Ingredients
- ¾ cup unsalted butter (melted)
- 1 cup granulated sugar
- ¼ cup brown sugar
- ¼ cup unsulphured molasses
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ tsp baking soda
- ¾ cup dark chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, brown sugar, and molasses until smooth.
- Add eggs and vanilla. Whisk well until glossy and thick.
- In a separate bowl, sift together flour, cocoa powder, ginger, cinnamon, nutmeg, salt, and baking soda.
- Add dry ingredients to the wet mixture and stir until just combined.
- Fold in chocolate chips.
- Spread batter into the prepared pan and smooth the top.
- Bake for 28–32 minutes, or until the top is set and a toothpick comes out with a few moist crumbs.
- Cool completely in the pan before slicing into squares.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 9–12 brownies
Nutrition Facts (Per Serving – Approx.)
- Calories: 290
- Carbs: 36g
- Sugar: 25g
- Fat: 15g
- Protein: 3g
- Fiber: 2g
Tips & Variations
- Make it spicy: Add a pinch of ground cloves or black pepper for extra kick.
- Extra fudgy: Chill in the fridge for 30 minutes before baking for a denser texture.
- Add a glaze: Drizzle with a simple vanilla or eggnog glaze once cooled.
- Freeze it: Slice and wrap individually; freeze up to 3 months.
FAQs
Can I double the recipe?
Yes, bake in a 9×13-inch pan and increase bake time to 35–40 minutes.
Can I use blackstrap molasses?
Avoid it here—blackstrap is too bitter. Use regular unsulphured molasses for the best flavor.
How do I store these brownies?
Store in an airtight container at room temperature for up to 4 days, or freeze individually.
Can I make them gluten-free?
Yes—substitute a 1:1 gluten-free baking flour.
Gingerbread Brownies
Equipment
- – Mixing bowls
- – Whisk & spatula
- – 8×8-inch baking pan
- – Parchment paper
Ingredients
- – ¾ cup unsalted butter melted
- – 1 cup granulated sugar
- – ¼ cup brown sugar
- – ¼ cup molasses
- – 2 large eggs
- – 1 tsp vanilla extract
- – ¾ cup all-purpose flour
- – ½ cup unsweetened cocoa powder
- – 1 tsp ground ginger
- – 1 tsp ground cinnamon
- – ¼ tsp ground nutmeg
- – ¼ tsp salt
- – ½ tsp baking soda
- – ¾ cup dark chocolate chips
Instructions
- Preheat oven to 350°F. Line 8×8 pan with parchment.
- Mix melted butter, sugars, and molasses. Add eggs and vanilla.
- In another bowl, whisk dry ingredients.
- Combine wet and dry, then fold in chocolate chips.
- Spread into pan. Bake 28–32 minutes.
- Cool completely before slicing.
Notes
Conclusion
These Gingerbread Brownies are everything you love about rich, fudgy brownies—elevated with bold molasses and festive spices. They’re easy to make, full of cozy flavor, and a standout treat for any winter gathering. Serve them warm with ice cream or pack them up for edible holiday gifts. Either way, they’re destined to disappear fast.