Gingerbread Brownie recipe is brownies meet gingerbread in this super chewy bar that’s perfect for cookie exchanges and Christmas dessert!
This time of year, I’m up for gingerbread everything. One of my favorite ways to update gingerbread is to add in a bit of chocolate – like with this Gingerbread Brownie recipe.
Brownies can be one of the hardest desserts to get right, though. Fudgy brownies can easily end up cakey, and it can be difficult to get that perfect brownie chew, which is why brownie mixes are so popular!
These Gingerbread Brownies have that perfect brownie chewiness at the edges but are soft in the middle. They are a yummy cross between gingerbread and a traditional brownie, and the molasses and warm spices make them a welcome addition on any cookie tray.
And speaking of cookie trays, this week I’ll be sharing a new cookie, brownie, or bar recipe each day to offer some ideas for new recipes to add to your holiday rotation.
Gingerbread Brownies
Ingredients
- 1/4 cup butter
- 2 ounces bittersweet chocolate
- 1/3 cup molasses (not blackstrap)
- 1 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Instructions
- Preheat oven to 350 F. Grease a 9x9-inch baking dish; set aside.
- In a large saucepan, melt butter and chocoalte together over low heat, stirring frequently.
- Remove from heat, and whisk in molasses and sugars.
- Whisk in eggs until combined.
- Add flour, salt, cinnamon, and ginger; whisk until just incorporated.
- Pour into prepared pan.
- Bake for 20-30 minutes, or until a wooden toothpick inserted in the center comes out with just a few fudgy crumbs.
- Let cool in pan, and serve dusted with powdered sugar, if desired.
Jay says
Made these to add a non-chocolate centric, holiday bar cookie to some cookie trays. I am not a gingerbread lover myself, but these were good. Chewy and nice flavor to them. Cut really easy to – which I appreciated as they looked really nice.
I did 1.5 the recipe to cook it in a 9×13. It took 40 min for the toothpick to come out clean, 30 min for it to have set across the top.
Kate says
Thanks! I’m glad that they turned out well for you!
Darnesha Austin-Taylor says
Hi. If I wanted to give the brownies a little more of a chocolatey taste, could i double the amount of bittersweet chocolate?
Kate says
Hi! I haven’t tried adding more chocolate to the brownies. You could try adding chocolate chips to bump up the chocolate flavor.
DV says
These are fantastic. Used an 8×8 pan (don’t have a 9×9) with excellent results. Followed recipe except added mini chocolate chips. Brownies turned out very chewy, not sure if that’s how they’re supposed to be but they were so delicious. Super quick to make. I served them with a scoop of vanilla ice cream.
Kate says
Thank you! Yes, the brownies are very chewy. :) Thank you for commenting!
Kristen Mercado says
I made these last night and they are divine (today)! I added a handful of extra chocolate chips to the batter before baking. I also think they taste best fully cooled. Can’t wait to share these with neighbors and friends. Thank you!
Kate says
Thank you! I’m so glad that you liked the brownies! Thanks for commenting. =)
Danna Smith says
I felt like the molasses was too much and it needed more chocolate taste. I used this for a family Christmas back off and the judges didn’t like it either. It came in last.
Kate says
Since they’re gingerbread brownies, they’re going to have a molasses taste. Since you just wanted chocolate brownies, it sounds like regular brownies were what you were looking for.
Megan says
Can I use cocoa powder instead of bittersweet chocolate?
Kate says
Hi! Cocoa powder by itself won’t be a good substitute for bittersweet chocolate. Substitutes for bittersweet baking chocolate usually consist of cocoa powder, butter, and some sugar. Hope that helps!
Maraloy Thomas says
How would you make these gluten free? Or is that not possible?
Kate says
I would try using a measure-for-measure gluten free flour mix in this to make it gluten free. I hope that helps!
Deanna says
Absolutely love this recipe the gingerbread brownies taste Divine, they are going down a treat, a great change from a regular brownie!!
Kate says
Thank you! I’m so glad that you liked them! =) Thank you for taking the time to come back and comment!
Ezra Mann says
I’ve made gingerbread brownies in the past and always loved them, this recipe was a little bit different… but adding a couple tweaks that I would anyway and this is at least as good, if not better than the base recipe I used before. Thank you.
Kate says
I’m glad that you liked it! Thank you for commenting. =)
Anna says
Anybody experiment with a recipe eliminating eggs? I want to share with family for the holiday and have a family member with egg allergy. THANKS!
Kate says
I haven’t, but I hope someone else can offer a suggestion for you!
Mimi says
I am planning on shipping these upstate, does anyone know how well these ship? Thanks!
Kate says
I’ve never tried to ship the brownies, but maybe someone else will have some insights for you.
Babette says
These were so delicious, my kids ate the whole pan in one night! Do you have a recipe for regular brownies with this same awesome chewy texture?
Kate says
I’m so glad they liked them! =) I have a recipe for chewy brownies that have a similar texture.
Felicia says
I just tried these over the weekend and loved how intense the molasses flavor is! I brought them to a holiday party and they were a hit. I blogged about them today, too/ Thanks for a great recipe!
Kate says
I’m glad you liked them and that they were a hit! I love the molasses flavor, too. =)
Michelle says
Can’t wait to try these! Two of my favourite things, chocolate & gingerbread!!!
Kate says
Yay!! I love the combination of chocolate and gingerbread. I hope you enjoy them as much as I do! =)
Amy says
Great flavor combination, and I prefer a brownie over cookies.
Kate says
Thank you! =)