Ultimate Fudgy Gingerbread Brownies: Your Must-Make Holiday Dessert
Imagine the warm, comforting aroma of gingerbread cookies mingling with the deep, rich scent of fudgy chocolate brownies. That’s exactly what you get with these incredible Gingerbread Brownies! This unique dessert masterpiece combines soft and chewy gingerbread cookies, generously spiced with ginger, cinnamon, and cloves, layered perfectly into decadent, fudgy chocolate brownies. The result is a truly irresistible treat that’s both comforting and exciting, delivering an explosion of seasonal flavors with every bite. When shared with friends, they universally agreed these brownies tasted “just like Christmas,” capturing the very essence of the holiday spirit.
Crafted for simplicity and maximum flavor, these gingerbread brownies are surprisingly easy to make, making them an ideal choice for holiday baking and sharing with loved ones. Whether you’re a seasoned baker or just starting, our clear instructions will guide you to perfection. The contrast in textures and the harmonious blend of molasses-rich gingerbread and intense chocolate create a dessert that is not only perfectly gooey but also incredibly flavorful. Don’t just take our word for it – watch how easily these festive treats come together in this quick video tutorial!
These exceptional gingerbread brownies are more than just a dessert; they are a celebration of holiday flavors, perfect for any festive occasion. They make wonderful holiday treats, impressive additions to cookie exchanges, or simply a comforting indulgence on a chilly evening. The unique and utterly delicious combination of warm ginger, rich molasses, and deep chocolate flavors sets this brownie recipe apart from traditional holiday baking. It’s a delightful twist that will surprise and satisfy everyone’s sweet tooth.
If you find yourself craving the classic taste of gingerbread but prefer to skip the chocolate, we have you covered! Be sure to explore our recipes for Soft and Chewy Ginger Molasses Cookies, which deliver that quintessential spicy sweetness, or our fluffy Gingerbread Muffins for a fantastic breakfast or snack option.
These versatile bars could also be affectionately considered “brookies” (a cookie and brownie hybrid) or “blondies” due to their layered nature and rich, chewy texture. For those who love easy-to-share desserts that are perfect for parties, potlucks, or just a sweet gathering, we highly recommend checking out our extensive collections of cookie recipes or our fantastic bars and bites! You’ll find plenty of inspiration for your next baking adventure.
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Essential Ingredients for Your Gingerbread Brownies
To create these magical gingerbread brownies, you’ll need a selection of pantry staples and flavorful spices. The quality of your ingredients significantly impacts the final taste and texture, so opt for fresh spices and good quality chocolate for the best results. Each component plays a crucial role in building the perfect balance of gingerbread warmth and fudgy chocolate richness.
- All-purpose flour: The foundational dry ingredient for both the cookie and brownie layers.
- Baking soda: Essential for the perfect rise and texture in the gingerbread cookies.
- Salt: A pinch enhances all the flavors, balancing the sweetness in both layers.
- Ground cinnamon: A classic warm spice that defines gingerbread.
- Ground ginger: Provides that signature spicy kick to the gingerbread layer.
- Ground cloves: Adds depth and aromatic complexity to the gingerbread.
- Unsweetened cocoa powder: For that rich, intense chocolate flavor in the brownie batter. Dutch-processed is recommended for a darker color and mellower chocolate taste.
- Unsalted butter: Key for richness and moisture in both the gingerbread and brownie components. Make sure it’s room temperature for the cookie dough.
- Light brown sugar: Contributes to the moistness and adds a subtle caramel note to both layers.
- Eggs: Provide structure and richness. You’ll use an egg yolk for the gingerbread and a whole egg plus an egg white for the brownies for optimal fudginess.
- Molasses: The star ingredient for gingerbread, giving it its distinctive flavor, dark color, and chewy texture. Unsulfured molasses is preferred for its milder taste.
- Vegetable oil (or other neutral oil): Adds extra moisture and helps achieve that ultra-fudgy brownie texture.
- Semi-sweet chocolate chips: Melted into the brownie batter for deep chocolate flavor, and a few extra can be added for texture.
For precise measurements and detailed quantities, please refer to the comprehensive recipe card located further down below. Using a kitchen scale to measure dry ingredients in grams (g) is highly recommended for the most accurate and consistent baking results.
Delicious Substitutions & Creative Variations for Your Gingerbread Brownies
While these gingerbread brownies are perfect as is, they also lend themselves beautifully to customization! Here are some ideas to make them uniquely yours or to suit different preferences and occasions:
- Elevate the Sweetness: For an extra layer of indulgence, drizzle melted white chocolate, milk chocolate, or even dark chocolate over the cooled brownies. Alternatively, a simple cream cheese icing or a classic vanilla glaze would complement the gingerbread spices wonderfully, adding a tangy sweetness.
- Festive Flair: Transform these into a truly celebratory treat by sprinkling colorful Holiday sprinkles on top of the batter just before baking. Choose sprinkles that match your holiday theme, whether it’s Christmas, a winter wonderland, or any other special occasion.
- Boost the Chocolate Factor: If you’re a true chocolate lover seeking an even more intensely chocolaty dessert bar, consider mixing an additional ½ cup of mini chocolate chips or roughly chopped chocolate chunks directly into the brownie batter. This will add bursts of melted chocolate throughout.
- Nutty Crunch: Introduce a delightful textural contrast by folding in ½ cup of chopped pecans, walnuts, or even candied walnuts into either the gingerbread cookie dough or the brownie batter.
- Citrusy Brightness: For a subtle zesty lift, add 1 teaspoon of orange zest to the gingerbread cookie dough. Orange and ginger are a classic pairing that brightens the overall flavor profile.
- Caramel Swirl: After layering the brownie batter and gingerbread dough, gently swirl in a few tablespoons of store-bought or homemade salted caramel sauce for a gooey, buttery dimension.
- Spicy Kick: If you love a bolder ginger flavor, consider adding an additional ¼ teaspoon of ground ginger or even a pinch of black pepper to the gingerbread cookie dough.
Please note that this original recipe has been meticulously tested to achieve optimal results. While we encourage creativity, we haven’t personally tested these specific substitutions or variations. If you decide to experiment with replacing any ingredients or trying a new variation, we would love to hear how they turned out! Please share your experience and results in the comments section below to help other bakers!
Essential Equipment for Perfect Gingerbread Brownies
Having the right tools on hand will make the baking process smoother and more enjoyable. While most of these are standard kitchen items, a few can significantly improve your experience and the final outcome of your gingerbread brownies.
- Hand Mixer: A hand mixer is highly recommended for preparing the gingerbread cookie dough, especially since it calls for softened butter. Creaming butter and sugar effectively is much easier with a mixer, ensuring a light and fluffy base. It can also be used for the brownie batter, though careful whisking by hand is often sufficient for fudgy brownies.
- 8-inch Square Baking Pan: This recipe is specifically designed for an 8×8 inch square pan. Using a metal pan, preferably aluminized steel, is recommended over glass for more even heat distribution and better crust development.
- Parchment Paper: Crucial for easy removal! Always grease and line your baking pan with parchment paper, leaving an overhang on two sides. This creates “slings” that allow you to effortlessly lift the cooled brownies out of the pan without sticking or breaking, ensuring perfect slices.
- Mixing Bowls: You’ll need at least two medium to large mixing bowls – one for your gingerbread cookie dough and another for your fudgy brownie batter, plus a small one for dry ingredients.
- Measuring Cups and Spoons: For accurate liquid and smaller dry ingredient measurements.
- Kitchen Scale: For best results, especially with dry ingredients like flour, it is highly recommended to weigh them in grams. This eliminates inconsistencies that can arise from different packing methods with measuring cups, leading to a more reliable and consistent outcome.
- Whisk and Spatula: Essential for thoroughly combining ingredients and scraping down the sides of your bowls.
- Wire Cooling Rack: After baking, your brownies will need to cool completely on a wire rack. This allows air to circulate around them, preventing them from becoming soggy on the bottom and ensuring they set properly for clean slicing.
Step-by-Step Guide to Baking Perfect Gingerbread Brownies
Creating these delightful gingerbread brownies is a straightforward process when you follow these easy steps. We’ll divide the work into making the two distinct batters and then assembling them for baking.
Step One (Picture 1 above) – Prepare the Gingerbread Cookie Dough: Begin by creaming together the softened unsalted butter and packed light brown sugar in a large mixing bowl using a hand mixer. Beat until the mixture is light, fluffy, and well combined (typically 1-2 minutes). Next, stir in the rich molasses and then the single egg yolk until fully incorporated. In a separate medium bowl, whisk together your dry ingredients: all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing gently just until no streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Step Two (Picture 2 above) – Mix the Fudgy Brownie Batter: For the decadent brownie layer, start by melting the unsalted butter and semi-sweet chocolate chips together. You can do this in a microwave-safe bowl, stopping to stir every 20 seconds until the mixture is smooth and fully melted. Allow this chocolate mixture to cool slightly while you prepare the wet ingredients. In another large bowl, whisk together the large egg, the reserved egg white, and the packed light brown sugar for about 1 minute until well combined and slightly lightened. Carefully pour the cooled melted chocolate mixture into the egg and sugar mixture, stirring until just combined. Finally, gently fold in the vegetable oil, all-purpose flour, unsweetened cocoa powder, and salt until the flour streaks disappear. Again, avoid overmixing to keep the brownies fudgy.
Step Three (Picture 3 above) – Assemble Your Brownies: Now comes the layering! Start by spreading a thin, even layer of the rich brownie batter in the bottom of your prepared 8-inch square pan (which should be greased and lined with parchment paper). Next, take small spoonfuls or balls of the gingerbread cookie dough and strategically drop them onto the brownie batter layer. Gently press down on each cookie dough ball to flatten it slightly. Continue this process, alternating layers of brownie batter and gingerbread cookie dough, ensuring a relatively even distribution for a beautiful marbled effect when baked.
Step Four (Picture 4 above) – Bake to Perfection: Place your assembled gingerbread brownies into a preheated oven at 350°F (175°C). Bake them until the center is just slightly jiggly when gently shaken, and a toothpick inserted into the center comes out with a few moist crumbs or a little bit of gooey batter clinging to it. This typically takes about 25-35 minutes, but oven temperatures can vary, so start checking around the 25-minute mark.
Tip for Fudgy Results: The key to incredibly fudgy brownies is to not overbake them! If you wait until the center is completely firm before removing them from the oven, you risk them turning out hard, dry, or cakey rather than deliciously gooey. A slightly jiggly center is exactly what you’re looking for! The brownies will continue to set as they cool, so trust the “jiggle” for ultimate fudginess.
Gingerbread Brownies: Frequently Asked Questions
Once your gingerbread brownies have cooled completely and set, they are ready to be sliced and served. For perfectly clean and neat squares, we recommend using a warm chef’s knife. To achieve this, run your knife under hot water, wipe it completely dry, and then make each cut. Repeat this process for every slice. You can serve them simply as they are, which is absolutely delicious, or elevate the experience by adding a scoop of vanilla bean ice cream or a dollop of fresh whipped cream on the side. A light dusting of powdered sugar also adds a beautiful festive touch!
Oh yes, we absolutely love brownies! If you’re a fellow brownie enthusiast, you’re in for a treat. We have an extensive collection of delicious brownie recipes that cater to every craving. Be sure to check out our recipes for unique and flavorful Samoa Brownies, refreshing Andes Mint Brownies, a delightful Pecan Brownie Pie, convenient Mini Brownie Bites, the irresistible Edible Brownie Batter (perfect for safely eating raw!), and for a quick single-serving indulgence, our Fudgy Mug Brownie!
Absolutely! These gingerbread brownies are an excellent make-ahead dessert, which is perfect for busy holiday seasons. You can bake them a day or two in advance. Once completely cooled, store them in an airtight container at room temperature. They tend to become even more fudgy and flavorful the next day as the flavors meld together.
The fudginess in these brownies comes from a few key factors: a higher fat-to-flour ratio, the inclusion of both an egg and an egg white (which adds moisture and binding without too much rise), and the use of oil in addition to butter. Crucially, not overbaking is essential. Pulling them from the oven when they are still slightly jiggly in the center ensures they remain dense and moist, setting into that desirable rich, fudgy texture as they cool.
Proper Storage for Fresh Gingerbread Brownies
Ensuring your gingerbread brownies stay fresh and delicious is key to enjoying them for as long as possible. Proper storage maintains their fudgy texture and rich flavors.
To store leftover gingerbread brownies, allow them to cool completely at room temperature first. Then, transfer them to an airtight container. They will remain wonderfully fresh and moist at room temperature for up to 1 week. If you need to keep them longer or want to prepare a batch well in advance, these brownies freeze beautifully. Simply place them in an airtight, freezer-safe container or wrap individual squares tightly in plastic wrap followed by aluminum foil. Stored in the freezer, they will maintain their quality for up to 1 month. Thaw them at room temperature before serving for the best texture.
More Delicious Recipes You’ll Love
If you enjoyed these festive gingerbread brownies, you’re sure to find more favorites in our collection! We believe in creating comforting and delightful desserts that are perfect for any occasion. Here are some other popular recipes that might catch your eye:
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Apple Pie Ice Cream (Ninja Creami Recipe)
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Chewy Salted Caramel Oatmeal Cookies
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Strawberry Matcha Ice Cream (Ninja Creami Recipe)
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Soft Lemon Sugar Cookies (That Actually Taste Like Lemon!)
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📖 Recipe
Gingerbread Brownies
Kayla Burton
Pin Recipe
Equipment
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8×8 inch metal pan aluminized steel recommended (do not use glass)
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Parchment paper
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Hand mixer
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Mixing bowls
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Measuring spoons
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Scale/measuring cups
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Whisk
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Spatula
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Wire cooling rack
Ingredients
Gingerbread Cookie Dough
- ½ cup (113.5 g) unsalted butter room temperature
- ⅓ cup (66 g) light brown sugar packed
- ¼ cup (84.25 g) molasses unsulphured
- 1 large egg yolk room temperature (save the whites for the brownie batter)
- 1⅓ cup (166.67 g) all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
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ground cloves
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baking soda
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salt
Brownie Batter
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unsalted butter
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semi-sweet chocolate chips
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egg + 1 egg white room temperature
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light brown sugar packed
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vegetable oil or other neutral oil
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all-purpose flour
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unsweetened cocoa powder Dutch processed
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salt
Instructions
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Preheat your oven to 350°F (175°C). Prepare an 8-inch square baking pan by lightly greasing it and then lining it with parchment paper, ensuring that the paper extends up two opposite sides to create handles for easy removal.
Gingerbread Cookie Dough
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In a large mixing bowl, use a hand mixer to cream together the room temperature unsalted butter and packed light brown sugar until the mixture is visibly light and fluffy. This should take approximately 1-2 minutes. Then, stir in the molasses until fully incorporated, followed by the single egg yolk, mixing until just combined.
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In a separate medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until evenly distributed. Gradually add this dry mixture to the wet ingredients, mixing gently with your hand mixer or a spatula until the flour streaks have just disappeared. Be careful not to overmix the dough, as it can lead to a tougher cookie. Scrape down the sides of the bowl as necessary to ensure all ingredients are well combined.
Brownie Batter
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In a medium microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Microwave in 20-second intervals, stirring thoroughly after each interval, until the mixture is completely smooth and melted. Set it aside to cool slightly to avoid cooking the eggs prematurely.
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In a large bowl, whisk together the large egg, the reserved egg white, and the packed light brown sugar for about 1 minute until the mixture is well combined and slightly lighter in color. Carefully pour the slightly cooled melted chocolate mixture into the egg and sugar mixture, stirring until just combined. Next, stir in the vegetable oil. Finally, gently fold in the all-purpose flour, unsweetened cocoa powder, and salt until no streaks of flour remain. Again, do not overmix.
Assemble the Brownies
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Spread a thin, even layer of the brownie batter in the bottom of your prepared 8-inch square pan. Take small, rounded spoonfuls or rolled balls of the gingerbread cookie dough and evenly distribute them over the brownie batter. Gently press down on each piece of cookie dough to flatten it slightly into the brownie layer. Repeat this process, layering the remaining brownie batter and gingerbread dough for a beautiful marbled effect.
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Bake the gingerbread brownies in your preheated oven for approximately 25-35 minutes. They are ready when the center is still very slightly jiggly (this ensures fudginess!) and a toothpick inserted into the center comes out with a few moist crumbs or a little bit of gooey batter, but not wet batter. Avoid overbaking to keep them soft and fudgy.
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Allow the baked brownies to cool in the pan on a wire rack until they are completely cool and firm enough to be lifted out using the parchment paper handles. Once removed from the pan, transfer them to the wire rack to finish cooling entirely. For perfectly clean slices, cut them into 9 or 16 equal squares using a warm chef’s knife, wiping the knife clean and reheating it before each cut.
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Notes
Store any leftover gingerbread brownies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them for up to 1 month. Thaw at room temperature before enjoying.
The provided nutrition information is an estimate per serving and is generated automatically. Calorie accuracy and other nutritional values are not guaranteed and can vary based on specific ingredients and preparation methods.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.