Gingerbread Brownies are the ultimate holiday mash-up — rich, fudgy chocolate meets the cozy warmth of gingerbread spices. These brownies are bold and festive, infused with molasses, cinnamon, ginger, and allspice, and studded with melty chocolate chips. The result? Crackly tops, gooey centers, and that nostalgic gingerbread aroma wafting through your kitchen.
Whether you’re baking for a holiday party, cookie exchange, or just craving a December treat, Gingerbread Brownies are the cozy, chocolatey dessert you didn’t know you needed — until now.
Table of Contents
Why You’ll Love This Recipe
- ✨ Holiday flavors in brownie form
- 🍫 Fudgy texture with crinkly tops
- 🍯 Deep molasses richness
- 🎁 Perfect for gifting or gatherings
- 🧁 Simple to make in one bowl
Ingredients
- ¾ cup (170g) unsalted butter
- 1 cup (200g) granulated sugar
- ¼ cup (80g) unsulphured molasses
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup (90g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp salt
- ½ tsp baking powder
- ¾ cup (130g) semi-sweet chocolate chips
Instructions
- Prep the oven & pan
Preheat oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper or lightly grease. - Make the base
In a large bowl, melt the butter. Whisk in sugar and molasses until smooth. Add eggs and vanilla, whisking until glossy and fully combined. - Add the dry ingredients
Sift in flour, cocoa powder, ginger, cinnamon, allspice, salt, and baking powder. Stir with a spatula until no streaks remain. - Fold in the chocolate chips
Gently fold in the chocolate chips, reserving a few for the top. - Bake
Pour batter into the prepared pan and smooth the top. Sprinkle remaining chocolate chips. Bake for 30–35 minutes, or until the center is set and a toothpick comes out with a few moist crumbs. - Cool & slice
Let cool completely in the pan before slicing into squares.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 50 minutes
- Servings: 9–12 brownies
- Difficulty: Easy
Tips & Variations
- 🎄 Add crunch: Toss in chopped pecans or walnuts for texture.
- 🍊 Citrus twist: Add a bit of orange zest to the batter for a bright contrast.
- 🍦 Serving idea: Warm a brownie and top with vanilla ice cream and caramel sauce.
- 🧊 Storage: Store in an airtight container at room temp for 4–5 days or freeze up to 2 months.
FAQs
Can I double the recipe for a 9×13 pan?
Yes! Double all ingredients and bake for 35–40 minutes in a 9×13 pan.
Can I use blackstrap molasses?
It’s very strong and slightly bitter. Stick with unsulphured molasses for a more balanced flavor.
How do I know when they’re done?
Insert a toothpick — it should come out with a few moist crumbs, not wet batter. Don’t overbake!
Can I make these gluten-free?
Yes, a 1:1 gluten-free flour blend works well in this recipe.
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line 8×8-inch pan with parchment.
- Melt butter, whisk in sugar and molasses.
- Add eggs and vanilla; mix well.
- Stir in dry ingredients until combined.
- Fold in chocolate chips, pour into pan.
- Bake 30–35 mins. Cool completely before slicing.
Notes
– Store up to 5 days at room temperature.
– Great with a scoop of vanilla ice cream.
Conclusion
Gingerbread Brownies are everything you want in a holiday dessert — spiced, rich, gooey, and irresistible. They’re a modern take on two classics, blending the boldness of gingerbread with the decadence of chocolate. Whether you’re baking for loved ones or treating yourself, these brownies will fill your kitchen with warmth and your heart with cheer.