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.
- 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
- 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.