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Gingerbread Brownies
These gingerbread brownies are the ultimate holiday treat. Picture your favorite rich, fudgy brownies but with zingy ginger, cozy spices, and treacly molasses.
Gingerbread Brownies
Your favorite brownie and soft gingerbread cookie fell in love under the mistletoe and now we have Gingerbread Brownies. Imagine your tried and true fudgy, crackle-top brownie, but holiday-ified. They’re full of zingy ginger, warm spices and a hit of molasses AKA the ultimate December treat. They’re rich, chewy, chocolatey, and just a little spicy in the best way possible.
What Are Gingerbread Brownies?
Think of your favorite ultra-fudgy brownie—the kind with shiny tops, gooey centers, and chocolate flavor that makes you immediately close your eyes in pure bliss. You’re there? Good. Now imagine it infused with all the best holiday flavors:
- Fresh grated ginger for a bright, warm kick
- Classic gingerbread spices like cinnamon and cloves
- Rich chocolate flavor
Sweet, slightly spiced, deeply chocolatey, and perfect with a mug of something warm. Preferably with marshmallows.
Ingredients You’ll Need for Gingerbread Brownies
Here’s the holiday lineup that brings these brownies to life:
- Butter
- Granulated sugar
- Eggs
- Molasses
- Fresh grated ginger
- Cinnamon
- Ginger
- Cloves
- Cocoa powder
- All-purpose flour
- Chocolate chips or chopped chocolate
Tools That Make Better Brownies
Brownies are simple, but having the right tools keeps them chef’s kiss perfect:
- 8×8-inch metal pans
- Parchment paper for clean removal and crisp edges
- Whisk + rubber spatula for mixing
- Fine grater or microplane for the fresh ginger
Tips for Making Perfect Gingerbread Brownies
You know we’re all about fudgy, so here’s how to nail it:
- Whisk your eggs and sugar really well. This creates that crackly top.
- Don’t overmix once the flour is added. Overmixing = cakier brownies.
- Use fresh ginger! It makes a huge difference in flavor and warmth.
- Underbake slightly. Pull them out when the center still looks a little underdone—they’ll continue to set as they cool.
- Chill before slicing. I know, it’s torture, but it gives perfect squares and the best fudgy texture
How to store brownies
Brownies keep incredibly well (if you don’t eat them all on day one).
- Store in an airtight container at room temp for 3–4 days.
- For super soft brownies, add a piece of bread to the container.
- They taste even better on day two as the spices deepen.
Can You Freeze Gingerbread Brownies?
You sure can! These babies freeze like a dream making them the perfect make ahead treat!
- Wrap the slab tightly or freeze cut squares.
- Store in an airtight container or freezer bag for up to 2 months.
- Thaw at room temperature or microwave for 10–15 seconds for gooey goodness.
If you love brownies, gingerbread, or just want a break from classic holiday desserts, these gingerbread brownies are about to become your new favorite tradition. Rich, chewy, warmly spiced, and ridiculously easy—exactly what December baking should be.
PrintGingerbread Brownies
Gingerbread Brownies
These gingerbread brownies are the ultimate holiday treat. Picture your favorite rich, fudgy brownies but with zingy ginger, cozy spices, and treacly molasses.
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 4 ounces bittersweet chocolate, roughly chopped
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons molasses
- 2 tablespoons freshly grated ginger
- 3/4 cup all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper on all sides Set aside.
- In a large microwave-safe bowl, add the butter and granulated sugar. Microwave until the butter is fully melted and the mixture is hot to the touch, about 1 minute, then remove and stir using a whisk. Add in chopped chocolate and microwave for 30 seconds more. Remove the bowl—the chocolate should be completely melted. If it isn’t, microwave for another 15 seconds. Whisk again.
- Add the eggs (straight from the fridge) and vanilla and whisk vigorously until the mixture becomes glossy, about 30 seconds. (Don’t worry about cooling the chocolate mixture before adding your eggs; whisk them in immediately and you’re good.) Then whisk in molasses and ground ginger.
- Add the cocoa powder, flour, spices and salt and whisk slowly until evenly incorporated. Use a silicone spatula to scrape the batter into the prepared baking pan, spreading it evenly into the corners and smoothing out the top. Bake until the surface is shiny, the edges are set, and a butter knife inserted into the middle comes out with just a few moist crumbs attached, about 30 minutes.
- Place the pan on a cooling rack and allow the brownies to cool completely in the pan. Use the parchment paper to lift the brownies from the pan, then transfer to a cutting board, cut into 9 brownies, and serve.
Hi Sofi,
What can I substitute for molasses? Can I use brown sugar for granulated sugar?
Thanks.
Rose
Hi Rose! You can swap out the granulated sugar for dark brown sugar! The brownies won’t be quite as gingerbread-y without the spice from the molasses but it will work in a pinch!