Gingerbread Brownies

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Gingerbread Brownies are a delicious holiday dessert that combines rich, fudgy chocolate brownies with soft, chewy gingerbread.

These festive brownies are loaded with chocolate chips and swirled with a sweet molasses gingerbread batter flavoured with cinnamon and ginger.

The combination of decadent chocolate and warm holiday spices makes these brownies the perfect addition to your Christmas baking lineup.

These easy homemade brownies are a fun twist on two classic treats and are perfect for holiday parties, Christmas cookie trays, or enjoying with a glass of milk.

Why This Recipe is a Winner!

• Two Desserts in One: Combines rich, fudgy chocolate brownies with soft, chewy gingerbread for the best of both worlds.
• Perfect for the Holidays: The warm flavours of ginger, cinnamon, and molasses make these brownies a delicious Christmas treat.
• Beautiful Swirled Appearance: The combination of chocolate brownie batter and gingerbread dough creates a festive marbled look without any fancy decorating.
• Made from Scratch: Simple pantry ingredients come together to create a homemade dessert that tastes like it came from a bakery.
• Great for Christmas Cookie Trays: These festive brownie squares are a fun alternative to traditional Christmas cookies.
• Easy to Make Ahead: Bake them ahead of time for holiday parties, family gatherings, or Christmas dessert platters.

Ingredients You'll Need

• For the Chocolate Brownie Batter
• Unsalted Butter: Adds richness and creates a soft, fudgy texture.
• Semi-Sweet Chocolate Chips: Melted into the batter and folded in for extra chocolate flavour.
• Eggs: Help bind the ingredients and give the brownies structure.
• Brown Sugar: Adds sweetness, moisture, and a hint of caramel flavour.
• Vegetable Oil: Keeps the brownies moist and fudgy.
• All-Purpose Flour: Provides structure without making the brownies cakey.
• Cocoa Powder: Adds rich, deep chocolate flavour.
• Salt: Balances the sweetness and enhances the chocolate.
• For the Gingerbread Batter
• Unsalted Butter: Creates a rich, tender gingerbread texture.
• Brown Sugar: Adds sweetness and helps keep the gingerbread chewy.
• Molasses: Gives the gingerbread its signature flavour and colour.
• Egg Yolk: Adds richness and helps bind the dough.
• All-Purpose Flour: Gives the gingerbread dough structure.
• Ground Ginger: Adds classic warm gingerbread spice.
• Ground Cinnamon: Complements the ginger with a sweet, warm flavour.
• Baking Soda: Helps create a tender texture.
• Salt: Balances the sweetness and enhances the spices.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don't miss out on any important tips and tricks!

Step By Step Instructions

 STEP 1: 

In a large mixing bowl I beat together butter and brown sugar.

I added molasses and egg yolk and continued mixing.

 STEP 2: 

In a separate bowl I whisked together flour, ginger, cinnamon, baking soda, and salt.

 STEP 3: 

I added the dry ingredients to the bowl with the butter and sugar mixture.

I mixed them together until well combined.

 STEP 4: 

In another bowl I whisked together flour, cocoa powder and salt.

 STEP 5: 

In a separate bowl I mixed together butter, eggs, brown sugar, and vegetable oil.

I also added melted chocolate chips to the bowl and stirred them into the mixture.

I mixed in the dry ingredients followed by more chocolate chips.

 STEP 6: 

I poured about a third of the chocolate batter into the bottom of a parchment lined baking pan and spread it out evenly.

 STEP 7: 

I dropped the gingerbread batter in large spoonfuls over the chocolate batter leaving spaces in between the spoonfuls.

I added the remaing brownie batter in the spaces around the gingerbread batter.

 STEP 8: 

I baked the brownies until a toothpick inserted in the center came up with just a few crumbs.

Every bite of these Gingerbread Brownies is a delicious combination of rich, fudgy chocolate, melty chocolate chips, and soft, chewy gingerbread bursting with warm cinnamon, ginger, and molasses flavours.

Serve them with a cold glass of milk or a hot cup of coffee for an irresistible holiday treat that will have everyone reaching for seconds.

If you are looking for a decadent gingerbread treat for the holidays, then you need to try these Gingerbread Brownies!

• Use Room Temperature Butter: Make sure your butter is softened so it mixes smoothly into both batters.
• Don't Overmix the Batters: Mix just until the ingredients are combined to keep the brownies soft and fudgy and the gingerbread tender.
• Melt the Chocolate Slowly: Microwave the chocolate chips in 20-second intervals, stirring between each, to prevent burning.
• Use a Metal Baking Pan: A 9x9-inch nonstick metal baking pan works best for even baking. Avoid using a glass baking dish.
• Line Your Pan with Parchment Paper: Leave some overhang on the sides so you can easily lift the brownies out once cooled.
• Don't Overdo the Swirling: Drop spoonfuls of gingerbread batter over the brownie layer and fill the gaps with remaining brownie batter. Avoid excessive mixing so the two flavours stay distinct.
• Use Regular Molasses: Choose regular or fancy molasses rather than blackstrap molasses, which can make the gingerbread taste too bitter.
• Watch the Baking Time: Start checking the brownies at 25 minutes. A toothpick should come out with moist crumbs rather than wet batter.

Substitutions and Variations

• Chocolate Chips: Swap the semi-sweet chocolate chips for dark chocolate chips for a richer, less sweet brownie.
• Milk Chocolate: Use milk chocolate chips for a sweeter, creamier chocolate flavour.
• Brown Sugar: Light or dark brown sugar both work well. Dark brown sugar will give the brownies a deeper molasses flavour.
• Molasses: Use regular or fancy molasses for the best gingerbread flavour. Avoid blackstrap molasses, which can be too bitter.
• Extra Spices: Add a pinch of ground cloves, nutmeg, or allspice to the gingerbread batter for an extra kick of holiday spice.
• White Chocolate Chips: Fold white chocolate chips into the brownie batter for a fun contrast of flavours and colours.
• Chopped Nuts: Add chopped pecans or walnuts to the brownie batter for a little crunch.
• Cream Cheese Swirl: Add small dollops of sweetened cream cheese filling for a tangy twist on these festive brownies.
• Festive Sprinkles: Sprinkle red and green holiday sprinkles over the batter before baking for an extra festive appearance.
• Powdered Sugar: Dust the cooled brownies with powdered sugar for a simple, snowy Christmas finish.
• Chocolate Drizzle: Drizzle melted white or dark chocolate over the cooled brownies for an extra decadent dessert.
• Gingerbread Icing: Drizzle the brownies with a simple powdered sugar and milk glaze for a sweeter, bakery-style finish.

Frequently Asked Questions

Do I need to refrigerate Gingerbread Brownies?

• No, these brownies can be stored in an airtight container at room temperature for up to 3–4 days. Refrigeration is optional but can help extend their freshness.

Can I freeze Gingerbread Brownies?

• Yes! Allow the brownies to cool completely, then wrap individual squares tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months and thaw at room temperature before serving.

Can I make these brownies without chocolate chips?

• You can leave out the chocolate chips that are folded into the batter, but you'll still need the melted chocolate chips used to make the brownie base.

How do I know when the brownies are done baking?

• Insert a toothpick into the center of the brownies after 25–30 minutes. It should come out with a few moist crumbs but no wet batter. Some melted chocolate on the toothpick is normal.

Gingerbread Brownies

Yield: Serves 9

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Gingerbread Brownies are rich, fudgy chocolate brownies swirled with soft, chewy gingerbread flavoured with molasses, cinnamon, and ginger.

These decadent chocolate brownies are a delicious holiday dessert perfect for Christmas parties and cookie trays.

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Ingredients

For the chocolate brownie batter

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• ½ cup unsalted butter, softened
• 1 ¼ cup semi sweet chocolate chips, divided
• 2 large eggs
• ½ cup brown sugar
• 2 tbsp. vegetable oil
• ⅓ cup all purpose flour
• ¼ cup cocoa powder
• ¼ tsp. salt

For the gingerbread batter

Toggle ingredient group

• ½ cup unsalted butter, softened
• ⅓ cup brown sugar
• ¼ cup molasses
• 1 egg yolk
• 1 ⅓ cup all purpose flour
• 1 tsp. ground ginger
• ½ tsp. ground cinnamon
• ½ tsp. baking soda
• ⅛ tsp. salt

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Line a 9x9 square baking dish with parchment. (Non-stick pan, not glass.)
2. First, make the gingerbread batter.
3. In a large mixing bowl, beat together butter and brown sugar.
4. Add molasses and egg yolk. Mix to combine.
5. In a separate bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
6. Add to the butter/sugar mixture, mixing until just combined. Set aside.
7. For the brownie batter: Start by microwaving ½ cup chocolate chips for 20 second increments, until melted.
8. In a large mixing bowl, whisk together the all purpose flour, cocoa powder, and salt.
9. In a separate bowl, mix together the butter, eggs, brown sugar, and vegetable oil.
10. Add the melted chocolate and mix until combined.
11. Add the flour and cocoa powder mixture, mixing until just combined.
12. Fold in the remaining chocolate chips.
13. Add about ⅓-half of the brownie batter to the bottom of the parchment lined pan, and smooth out evenly.
14. Drop the gingerbread batter by large spoonfuls over the layer of brownie batter, leaving some space between. Press the gingerbread batter just slightly into the brownie layer.
15. Add the remaining brownie batter in the empty spaces around the gingerbread batter. This gives us the swirled brownie look.
16. Bake at 350 for 25-30 minutes. A toothpick inserted in the center should come out with a crumb batter texture, not wet batter. Melted chocolate may be normal, depending on where you test.
17. Allow the brownies to cool and cut into squares.
18. Serve and enjoy!

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 595Total Fat: 36gSaturated Fat: 20gUnsaturated Fat: 16gCholesterol: 116mgSodium: 201mgCarbohydrates: 69gFiber: 3gSugar: 46gProtein: 6g

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