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    Home » Brownies and Bars » Gingerbread Brownie Recipe

    Gingerbread Brownie Recipe

    Published: Nov 30, 2015 · Modified: Dec 5, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Gingerbread Brownie recipe is brownies meet gingerbread in this super chewy bar that's perfect for cookie exchanges and Christmas dessert!

    Four gingerbread brownies in a row next to a powdered sugar sifter.

    Gingerbread always makes an appearance around the holidays in popular treats like gingerbread cake and gingerbread men. One of my favorite ways to put a spin on 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. 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, though, 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.

    Ingredients for gingerbread brownies in bowls.

    Ingredients and substitutions

    • Butter - I use salted butter in this recipe. If using unsalted butter, add an extra pinch of salt.
    • Bittersweet chocolate - I recommend using baking chocolate, not chocolate chips as chocolate chips can have ingredients that prevent melting.
    • Molasses - Robust, regular, or light molasses will work in this recipe. I don't recommend using blackstrap as it can be bitter.
    • Granulated sugar
    • Brown sugar - Dark brown sugar is preferable, but light brown sugar will also work.
    • Large eggs
    • All-purpose flour - It's important to use a light touch with the flour when making brownies. To properly measure the flour, either weigh it or sift/stir it to break it up. Lightly spoon it into the measuring cup and level.
    • Salt
    • Ground cinnamon
    • Ground ginger

    How to make gingerbread brownies

    Butter and chocolate melting in a pot.

    In a large saucepan, melt butter and chocolate together over low heat, stirring frequently.

    Sugars in melted butter and chocolate.

    Remove from heat, and whisk in molasses and sugars. Whisk in eggs until combined.

    Dry ingredients in a pot of wet ingredients.

    Add flour, salt, cinnamon, and ginger; whisk until just incorporated.

    Gingerbread brownie batter pouring into a metal baking pan.

    Pour into prepared pan. Bake 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.

    A stack of gingerbread brownies on a marble cake stand.

    What if I'm using a glass baking pan?

    If you're using a glass baking pan, decrease the oven temperature by 25F. Also, start checking on the brownies about 5 minutes sooner.

    A gingerbread brownie next to a cake stand with a stack of brownies.

    Storage

    The brownies can be stored in an airtight container at room temperature for up to 3 days. They can also be stored in an airtight container in the refrigerator for up to 5 days.

    Gingerbread brownie next to a bottle of milk.

    More gingerbread treats!

    • Gingerbread
    • Gingerbread Pancakes
    • Gingerbread Muffins
    • Gingerbread Baked Donuts
    • Gingerbread Pudding Cake
    • No Chill Gingerbread Men

    If you’ve tried this gingerbread brownie cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Four gingerbread brownies in a row next to a powdered sugar sifter.

    Gingerbread Brownies

    Chewy gingerbread brownie recipe
    4.78 from 9 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 servings
    Calories: 219kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 9x9-inch metal baking pan

    Ingredients

    • ¼ cup butter
    • 2 ounces bittersweet chocolate
    • ⅓ cup molasses not blackstrap
    • 1 cup granulated sugar
    • ¼ cup brown sugar packed
    • 2 large eggs
    • 1 cup all-purpose flour
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    US Customary - Metric

    Instructions

    • Preheat oven to 350 F. Grease a 9x9-inch metal 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.

    Notes

    • Butter - I use salted butter in this recipe. If using unsalted butter, add an extra pinch of salt.
    • Bittersweet chocolate - I recommend using baking chocolate, not chocolate chips as chocolate chips can have ingredients that prevent melting.
    • Molasses - Robust, regular, or light molasses will work in this recipe. I don't recommend using blackstrap as it can be bitter.
    • Brown sugar - Dark brown sugar is preferable, but light brown sugar will also work.
    • All-purpose flour - It's important to use a light touch with the flour when making brownies. To properly measure the flour, either weigh it or sift/stir it to break it up. Lightly spoon it into the measuring cup and level.
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 219kcal | Carbohydrates: 38g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 146mg | Potassium: 191mg | Sugar: 29g | Vitamin A: 160IU | Calcium: 34mg | Iron: 1.4mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally posted 11/30/15. Updated with additional information and new photos on 12/5/21.

    « Brown Butter Glazed Banana Bread
    Cinnamon Roll Bar Recipe »
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Jay

      December 11, 2020 at 1:59 pm

      4 stars
      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 9x13. It took 40 min for the toothpick to come out clean, 30 min for it to have set across the top.

      Reply
      • Kate

        December 14, 2020 at 8:46 am

        Thanks! I'm glad that they turned out well for you!

        Reply
    2. Darnesha Austin-Taylor

      December 23, 2019 at 12:46 pm

      Hi. If I wanted to give the brownies a little more of a chocolatey taste, could i double the amount of bittersweet chocolate?

      Reply
      • Kate

        December 23, 2019 at 2:21 pm

        Hi! I haven't tried adding more chocolate to the brownies. You could try adding chocolate chips to bump up the chocolate flavor.

        Reply
    3. DV

      December 20, 2019 at 10:37 pm

      5 stars
      These are fantastic. Used an 8x8 pan (don’t have a 9x9) 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.

      Reply
      • Kate

        December 21, 2019 at 9:21 am

        Thank you! Yes, the brownies are very chewy. :) Thank you for commenting!

        Reply
    4. Kristen Mercado

      December 15, 2019 at 11:01 am

      5 stars
      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!

      Reply
      • Kate

        December 16, 2019 at 9:16 am

        Thank you! I'm so glad that you liked the brownies! Thanks for commenting. =)

        Reply
    5. Danna Smith

      December 14, 2019 at 10:02 pm

      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.

      Reply
      • Kate

        December 16, 2019 at 9:19 am

        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.

        Reply
    6. Megan

      December 14, 2019 at 6:37 pm

      Can I use cocoa powder instead of bittersweet chocolate?

      Reply
      • Kate

        December 14, 2019 at 8:32 pm

        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!

        Reply
    7. Maraloy Thomas

      December 28, 2018 at 8:32 am

      5 stars
      How would you make these gluten free? Or is that not possible?

      Reply
      • Kate

        December 28, 2018 at 6:44 pm

        I would try using a measure-for-measure gluten free flour mix in this to make it gluten free. I hope that helps!

        Reply
    8. Deanna

      December 23, 2018 at 4:36 pm

      5 stars
      Absolutely love this recipe the gingerbread brownies taste Divine, they are going down a treat, a great change from a regular brownie!!

      Reply
      • Kate

        December 23, 2018 at 7:37 pm

        Thank you! I'm so glad that you liked them! =) Thank you for taking the time to come back and comment!

        Reply
    9. Ezra Mann

      December 21, 2018 at 2:42 pm

      4 stars
      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.

      Reply
      • Kate

        December 22, 2018 at 7:59 am

        I'm glad that you liked it! Thank you for commenting. =)

        Reply
    10. Anna

      December 01, 2018 at 3:49 pm

      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!

      Reply
      • Kate

        December 01, 2018 at 4:18 pm

        I haven't, but I hope someone else can offer a suggestion for you!

        Reply
      • Heather

        October 31, 2021 at 11:31 am

        We also have an egg sensitivity at our house and I am about to make them using flax ‘eggs’. I’ve been successful with replacing in other recipes altho brownies are always kinda hit or miss. I’ll let u know

        Reply
        • Kate

          November 02, 2021 at 9:10 pm

          Thanks!

          Reply
    11. Mimi

      December 20, 2017 at 7:04 pm

      I am planning on shipping these upstate, does anyone know how well these ship? Thanks!

      Reply
      • Kate

        December 20, 2017 at 9:52 pm

        I've never tried to ship the brownies, but maybe someone else will have some insights for you.

        Reply
    12. Babette

      November 10, 2017 at 7:05 am

      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?

      Reply
      • Kate

        November 10, 2017 at 11:04 pm

        I'm so glad they liked them! =) I have a recipe for chewy brownies that have a similar texture.

        Reply
    13. Felicia

      December 18, 2016 at 4:02 pm

      5 stars
      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!

      Reply
      • Kate

        December 18, 2016 at 8:56 pm

        I'm glad you liked them and that they were a hit! I love the molasses flavor, too. =)

        Reply
    14. Michelle

      December 06, 2016 at 6:51 pm

      5 stars
      Can't wait to try these! Two of my favourite things, chocolate & gingerbread!!!

      Reply
      • Kate

        December 07, 2016 at 10:45 am

        Yay!! I love the combination of chocolate and gingerbread. I hope you enjoy them as much as I do! =)

        Reply
    15. Amy

      November 30, 2015 at 9:30 am

      Great flavor combination, and I prefer a brownie over cookies.

      Reply
      • Kate

        December 02, 2015 at 9:09 am

        Thank you! =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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