Introduction
Gingerbread Brownies are the ultimate holiday mashup, combining the intense, fudgy chewiness of a classic brownie with the warm, aromatic spice of traditional gingerbread. Originating from the desire to blend cozy winter flavors with rich chocolate decadence, this recipe delivers a dessert that is deeply flavored, moist, and perfectly festive. Forget choosing between gingerbread cookies and chocolate—this recipe allows you to indulge in both, making it an essential addition to any winter baking repertoire.
Ingredients
- Unsalted Butter: 115g (1 stick or ½ cup)
- Dark Chocolate (at least 60% cocoa): 170g (6 oz), finely chopped
- Granulated Sugar: 200g (1 cup)
- Packed Brown Sugar: 50g (¼ cup)
- Large Eggs: 2
- Dark Molasses: 60ml (4 tablespoons)
- Vanilla Extract: 5ml (1 teaspoon)
- All-Purpose Flour: 120g (1 cup)
- Unsweetened Cocoa Powder (Dutch process recommended): 30g (¼ cup)
- Salt: 3g (½ teaspoon)
- Ground Ginger: 5g (1 teaspoon)
- Ground Cinnamon: 3g (½ teaspoon)
- Ground Cloves: 1g (¼ teaspoon)
Step-by-step Preparation
- Preheat and Prepare: Preheat your oven to 175°C (350°F). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Melt the Base: In a heatproof bowl set over a saucepan of simmering water (or using a microwave in 30-second intervals), melt the butter and chopped dark chocolate together. Stir until the mixture is completely smooth and glossy. Remove from heat and allow to cool slightly for 5 minutes.
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Combine Wet Ingredients: Whisk the granulated sugar and brown sugar into the chocolate mixture. Add the eggs one at a time, whisking vigorously for about 1 minute after each addition until the batter thickens and takes on a glossy sheen. Stir in the molasses and vanilla extract.
Tip: Over-whisking at this stage is key! Creating an emulsion here helps achieve that desirable crackly top crust.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, salt, ground ginger, cinnamon, and cloves until well combined and lump-free.
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Fold and Bake: Gently fold the dry ingredient mixture into the wet batter using a spatula. Mix only until the flour streaks disappear—do not overmix. Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes.
Tip: The brownies are done when a toothpick inserted near the edge comes out clean, but the center still has moist crumbs attached.
- Cool Completely: Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cooling is essential for achieving a dense, fudgy texture. Cut into 16 squares.
Nutritional Information
Gingerbread Brownies are a rich dessert, averaging approximately 250–300 calories per serving (assuming 16 servings). While high in sugar and fat, they offer some benefits: dark chocolate is a source of powerful antioxidants and can improve blood flow, while the molasses provides trace minerals like iron and calcium. This is a treat best enjoyed in moderation as part of a balanced diet.
Storage
Store leftover Gingerbread Brownies in an airtight container at room temperature for up to 4 days. If you prefer them chilled, they can be kept in the refrigerator for up to a week, though refrigeration can slightly alter the fudgy texture. For long-term storage, wrap individual squares tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months; thaw overnight at room temperature before serving.
Conclusion
These Gingerbread Brownies are a showstopper