Introduction

These gingerbread brownies bring a festive twist to a classic favorite, combining warm spices with rich chocolate. Perfect for holiday treats or anytime you want a cozy, flavorful dessert.

Three thick, dark brown chocolate brownies are stacked on top of each other on a white marbled surface. Each brownie has a cracked, slightly shiny top layer, showing a dense, moist interior with visible chunks of melted chocolate. To the right front, a light brown gingerbread cookie shaped like a gingerbread person with two small white dot buttons leans against the brownies. In the background, there is a blurry festive red and white decoration, adding a cozy holiday feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour (125 grams)
1/4 cup cocoa powder (23 grams)
1 teaspoon ground ginger (up to 1 1/2 teaspoons for stronger flavor)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup brown sugar (100 grams), preferably dark
1/2 cup granulated sugar (100 grams)
2 large eggs
1/3 cup molasses (80 ml), not blackstrap
1 teaspoon vanilla extract
1/2 cup unsalted butter (112 grams), cut into cubes
4 ounces dark chocolate (112 grams), finely chopped
3/4 cup chocolate chips (135 grams) (optional)

Instructions

Step 1: Preheat your oven to 350°F (180°C or 170°C for convection). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang for easy removal, or lightly grease the pan.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, ground ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 3: In a separate bowl, whisk the brown sugar, granulated sugar, eggs, molasses, and vanilla extract until the mixture is smooth with no lumps or visible egg pieces. Set aside.
Step 4: In a large bowl, combine the butter and chopped dark chocolate. Melt gently using a double boiler or microwave in 45-second intervals on medium power, stirring after each, until smooth. Allow to cool slightly.
Step 5: Whisk the molasses and egg mixture into the melted chocolate until evenly combined.
Step 6: Carefully fold the dry flour mixture into the chocolate mixture by hand until just combined.
Step 7: Fold in the chocolate chips if using.
Step 8: Pour the batter into the prepared pan and smooth the top evenly.
Step 9: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 10: Let the brownies cool completely in the pan until it no longer feels warm, which may take a few hours.
Step 11: Use the parchment overhang to lift the brownies from the pan and place them on a cutting board to slice once cooled. If you greased the pan instead, slice directly in the pan.

Tips & Variations

Add up to 1 1/2 teaspoons of ground ginger for a more pronounced spicy kick.
Use dark molasses for a richer flavor but avoid blackstrap molasses as it can be too bitter.
Try swapping the chocolate chips for white chocolate or chopped nuts for added texture.
If you prefer fudgier brownies, reduce the baking time slightly and check for doneness earlier.

Storage

Store the gingerbread brownies in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 3 months, wrapped well. Thaw completely before serving. Reheat briefly in the microwave for a warm treat, if desired.

How to Serve

A white plate holds a stack of six thick, square-shaped chocolate brownies with a rich, dark brown color and an uneven top texture showing chocolate chunks inside each piece. The brownies are arranged in two layers: four pieces at the bottom and two stacked on top, with one piece slightly angled to reveal its fudgy inside. In the foreground, a gingerbread cookie shaped like a person with white icing buttons leans against the plate on a red and green plaid cloth. In the blurry background, a festive Santa Claus mug with a red-and-white striped handle is visible, all set against a white marbled surface and a white tiled wall. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, regular cocoa powder works fine. Just note that the flavor might be slightly different, but it won’t affect the texture significantly.

What if I don’t have molasses? Can I substitute it?

Molasses is key for that deep gingerbread flavor. If unavailable, you can try using dark corn syrup mixed with a bit of brown sugar, but the flavor will be less rich.