Gingerbread Brownie Recipe (2024)

Updated on November 28, 2023|By Kate|39 Comments

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Gingerbread Brownie recipe is brownies meet gingerbread in this super chewy bar that’s perfect for cookie exchanges and Christmas dessert!

Gingerbread always makes an appearance around the holidays in popular treats like gingerbread cake and gingerbread men. One of my favorite ways to put a spin on gingerbread is to add in a bit of chocolate – like with this Gingerbread Brownie recipe.

Brownies can be one of the hardest desserts to get right. Fudgy brownies can easily end up cakey, and it can be difficult to get that perfect brownie chew, which is why brownie mixes are so popular!

These Gingerbread Brownies, though, have that perfect brownie chewiness at the edges but are soft in the middle. They are a yummy cross between gingerbread and a traditional brownie, and the molasses and warm spices make them a welcome addition on any cookie tray.

Ingredients and substitutions

Butter – I use salted butter in this recipe. If using unsalted butter, add an extra pinch of salt.
Bittersweet chocolate – I recommend using baking chocolate, not chocolate chips as chocolate chips can have ingredients that prevent melting.
Molasses – Robust, regular, or light molasses will work in this recipe. I don’t recommend using blackstrap as it can be bitter.
Granulated sugar
Brown sugar – Dark brown sugar is preferable, but light brown sugar will also work.
Large eggs
All-purpose flour – It’s important to use a light touch with the flour when making brownies. To properly measure the flour, either weigh it or sift/stir it to break it up. Lightly spoon it into the measuring cup and level.
Salt
Ground cinnamon
Ground ginger

How to make gingerbread brownies

In a large saucepan, melt butter and chocolate together over low heat, stirring frequently.

Remove from heat, and whisk in molasses and sugars. Whisk in eggs until combined.

Add flour, salt, cinnamon, and ginger; whisk until just incorporated.

Pour into prepared pan. Bake until a wooden toothpick inserted in the center comes out with just a few fudgy crumbs.

Let cool in pan, and serve dusted with powdered sugar, if desired.

What if I’m using a glass baking pan?

If you’re using a glass baking pan, decrease the oven temperature by 25F. Also, start checking on the brownies about 5 minutes sooner.

Storage

The brownies can be stored in an airtight container at room temperature for up to 3 days. They can also be stored in an airtight container in the refrigerator for up to 5 days.

More gingerbread treats!

Gingerbread
Gingerbread Pancakes
Gingerbread Muffins
Gingerbread Baked Donuts
Gingerbread Pudding Cake
No Chill Gingerbread Men

If you’ve tried this gingerbread brownie cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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4.91 from 21 votes

Gingerbread Brownies

Author Kate @ I Heart Eating

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Chewy gingerbread brownie recipe

Equipment

9×9-inch metal baking pan

Ingredients

▢ 1/4 cup butter
▢ 2 ounces bittersweet chocolate
▢ 1/3 cup molasses not blackstrap
▢ 1 cup granulated sugar
▢ 1/4 cup brown sugar packed
▢ 2 large eggs
▢ 1 cup all-purpose flour
▢ 1/2 teaspoon salt
▢ 1 teaspoon ground cinnamon
▢ 1 teaspoon ground ginger

Instructions

Preheat oven to 350 F. Grease a 9×9-inch metal baking dish; set aside.
In a large saucepan, melt butter and chocoalte together over low heat, stirring frequently.
Remove from heat, and whisk in molasses and sugars.
Whisk in eggs until combined.
Add flour, salt, cinnamon, and ginger; whisk until just incorporated.
Pour into prepared pan.
Bake for 20-30 minutes, or until a wooden toothpick inserted in the center comes out with just a few fudgy crumbs.
See Also
Christmas Cookie Recipes to Treasure 43 Easy Weight Watchers Desserts Recipes 40 Recipes With Old Fashioned Oats Easy Sweetcorn Fritters Recipe
Let cool in pan, and serve dusted with powdered sugar, if desired.

Video

Notes

Butter – I use salted butter in this recipe. If using unsalted butter, add an extra pinch of salt.
Bittersweet chocolate – I recommend using baking chocolate, not chocolate chips as chocolate chips can have ingredients that prevent melting.
Molasses – Robust, regular, or light molasses will work in this recipe. I don’t recommend using blackstrap as it can be bitter.
Brown sugar – Dark brown sugar is preferable, but light brown sugar will also work.
All-purpose flour – It’s important to use a light touch with the flour when making brownies. To properly measure the flour, either weigh it or sift/stir it to break it up. Lightly spoon it into the measuring cup and level.
Nutrition values are estimates.

Nutrition

Did You Make This Recipe?

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Originally posted 11/30/15. Updated with additional information and new photos on 12/5/21.

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

Reader Interactions

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Comments & Reviews

Karen says
November 13, 2022

Omg omg omg! These are soooo good and I’m not even a gingerbread fan! I was supposed to make them and bring them to work…they didn’t make it to the ladies at work. I’ve already shared the recipe with 3 other people. So delicious!
Reply
- Kate says
  November 14, 2022
  Thank you so much!
  Reply
Virginia Haviland says
July 9, 2022
Can I ask why non-blackstap molasses? I’m going to have a hard time finding non-blackstrap and I would like to try these. They sound amazing.
Reply
- Virginia Haviland says
  July 9, 2022
  Actually, nevermind. I just saw your note section explaining about the molasses. Thanks anyway.
  Reply
  - Kate says
    July 11, 2022
    Glad you saw the note!
    Reply
Jay says
December 11, 2020

Made these to add a non-chocolate centric, holiday bar cookie to some cookie trays. I am not a gingerbread lover myself, but these were good. Chewy and nice flavor to them. Cut really easy to – which I appreciated as they looked really nice.
I did 1.5 the recipe to cook it in a 9×13. It took 40 min for the toothpick to come out clean, 30 min for it to have set across the top.
Reply
- Kate says
  December 14, 2020
  Thanks! I’m glad that they turned out well for you!
  Reply
Darnesha Austin-Taylor says
December 23, 2019
Hi. If I wanted to give the brownies a little more of a chocolatey taste, could i double the amount of bittersweet chocolate?
Reply
- Kate says
  December 23, 2019
  Hi! I haven’t tried adding more chocolate to the brownies. You could try adding chocolate chips to bump up the chocolate flavor.
  Reply
DV says
December 20, 2019

These are fantastic. Used an 8×8 pan (don’t have a 9×9) with excellent results. Followed recipe except added mini chocolate chips. Brownies turned out very chewy, not sure if that’s how they’re supposed to be but they were so delicious. Super quick to make. I served them with a scoop of vanilla ice cream.
Reply
- Kate says
  December 21, 2019
  Thank you! Yes, the brownies are very chewy. :) Thank you for commenting!
  Reply
  See Also
  Sourdough Starter Discard Waffle Recipe
Kristen Mercado says
December 15, 2019

I made these last night and they are divine (today)! I added a handful of extra chocolate chips to the batter before baking. I also think they taste best fully cooled. Can’t wait to share these with neighbors and friends. Thank you!
Reply
- Kate says
  December 16, 2019
  Thank you! I’m so glad that you liked the brownies! Thanks for commenting. =)
  Reply
Danna Smith says
December 14, 2019
I felt like the molasses was too much and it needed more chocolate taste. I used this for a family Christmas back off and the judges didn’t like it either. It came in last.
Reply
- Kate says
  December 16, 2019
  Since they’re gingerbread brownies, they’re going to have a molasses taste. Since you just wanted chocolate brownies, it sounds like regular brownies were what you were looking for.
  Reply
Megan says
December 14, 2019
Can I use cocoa powder instead of bittersweet chocolate?
Reply
- Kate says
  December 14, 2019
  Hi! Cocoa powder by itself won’t be a good substitute for bittersweet chocolate. Substitutes for bittersweet baking chocolate usually consist of cocoa powder, butter, and some sugar. Hope that helps!
  Reply
Maraloy Thomas says
December 28, 2018

How would you make these gluten free? Or is that not possible?
Reply
- Kate says
  December 28, 2018
  I would try using a measure-for-measure gluten free flour mix in this to make it gluten free. I hope that helps!
  Reply
Deanna says
December 23, 2018

Absolutely love this recipe the gingerbread brownies taste Divine, they are going down a treat, a great change from a regular brownie!!
Reply
- Kate says
  December 23, 2018
  Thank you! I’m so glad that you liked them! =) Thank you for taking the time to come back and comment!
  Reply
Ezra Mann says
December 21, 2018

I’ve made gingerbread brownies in the past and always loved them, this recipe was a little bit different… but adding a couple tweaks that I would anyway and this is at least as good, if not better than the base recipe I used before. Thank you.
Reply
- Kate says
  December 22, 2018
  I’m glad that you liked it! Thank you for commenting. =)
  Reply
Anna says
December 1, 2018
Anybody experiment with a recipe eliminating eggs? I want to share with family for the holiday and have a family member with egg allergy. THANKS!
Reply
- Kate says
  December 1, 2018
  I haven’t, but I hope someone else can offer a suggestion for you!
  Reply
- Heather says
  October 31, 2021
  We also have an egg sensitivity at our house and I am about to make them using flax ‘eggs’. I’ve been successful with replacing in other recipes altho brownies are always kinda hit or miss. I’ll let u know
  Reply
  - Kate says
    November 2, 2021
    Thanks!
    Reply
Mimi says
December 20, 2017
I am planning on shipping these upstate, does anyone know how well these ship? Thanks!
Reply
- Kate says
  December 20, 2017
  I’ve never tried to ship the brownies, but maybe someone else will have some insights for you.
  Reply
Babette says
November 10, 2017
These were so delicious, my kids ate the whole pan in one night! Do you have a recipe for regular brownies with this same awesome chewy texture?
Reply
- Kate says
  November 10, 2017
  I’m so glad they liked them! =) I have a recipe for chewy brownies that have a similar texture.
  Reply
Felicia says
December 18, 2016

I just tried these over the weekend and loved how intense the molasses flavor is! I brought them to a holiday party and they were a hit. I blogged about them today, too/ Thanks for a great recipe!
Reply
- Kate says
  December 18, 2016
  I’m glad you liked them and that they were a hit! I love the molasses flavor, too. =)
  Reply
Michelle says
December 6, 2016

Can’t wait to try these! Two of my favourite things, chocolate & gingerbread!!!
Reply
- Kate says
  December 7, 2016
  Yay!! I love the combination of chocolate and gingerbread. I hope you enjoy them as much as I do! =)
  Reply
Amy says
November 30, 2015
Great flavor combination, and I prefer a brownie over cookies.
Reply
- Kate says
  December 2, 2015
  Thank you! =)
  Reply
- Mary says
  December 7, 2022
  I am thinking of trying this with a boxed brownie mix, substituting the molasses for the oil and or water. Any thoughts on this?
  Reply
  - Kate says
    December 9, 2022
    I haven’t tried using molasses with a brownie mix. I can tell you that the oil helps to provide moisture and helps to make brownies chewy. You may find that you can add a tablespoon or two of molasses in addition to making to boxed directions.
    Reply

FAQs

What happens if you use milk instead of water in brownie mix? ›

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

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What happens if you don't put enough flour in brownies? ›

Nothing drastic will happen, but your brownies won't be as cakey. Fudgy brownies don't use leavening. You could probably pour the batter into a pan, cover it, and stick it in the fridge for several hours, and end up with the same results.

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A splash of vanilla and a dash of espresso powder are just two ways to make a box of brownie mix better. With these hacks, you'll have yourself a shortcut dessert that tastes like it's made from scratch.

What happens if you add too much flour to brownies? ›

Too much flour? Go back to your edges - if they're not burnt, look a good colour (similar to the centre) but the brownie is too cakey and dry throughout, the recipe probably included too much flour.

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What does adding an extra egg to brownie mix do? ›

If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.

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What happens if you use butter instead of oil in brownies? ›

Oil Brownies: These were chewier with crunchier edges and a crunchier topping. They were more matte on top with a far less crinkly shiny brownie 'skin. ' They tasted more like box mix brownies. Butter Brownies: These were much fudgier, softer, and had a melt-in-your-mouth texture.

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If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid. To fix this, add about one tablespoon of white or apple cider vinegar for every half teaspoon of baking soda to the liquids before mixing with the dry ingredients.

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What if I forgot to add egg to brownies? ›

You can use 4 tablespoons of milk, ¼ cup of mashed banana or ¼ cup of unsweetened apple sauce in place of each egg required in a box brownie mix.

How to doctor up boxed brownie mix? ›

When the back-of-box instructions call for water, try some instant espresso or strong-brewed coffee for roasty, toasty notes that pair impeccably with chocolate. Or use milk or half-and-half for even more richness. And for cakey instead of fudgy brownies, add an extra egg for more lift and spring.

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Does letting brownie batter sit make it better? ›

Alice Medrich, author of Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate, writes that “refrigerating the brownie batter in the pan for several hours, or as long as two days before baking, wreaks enormous transformations: it improves the top gloss and crustiness, and it also blends the flavors so ...

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What makes brownies fudgy vs cakey? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

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The cocoa is mixed with butter. and then added before finishing with the flour. This time, because the sugar has had time to dissolve in the eggs, the brownies have a shiny, crackly top. The texture inside is much fudgier, and because the cocoa bloomed in the hot butter, the chocolate flavor is smoother.

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Over mixing brownie leads to too much air incorporation and can leave your brownie looking and tasting like a chocolate cake. Under mixing will lead to insufficient combination of your core ingredients and so the brownie texture will not form to perfection.

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You can use 4 tablespoons of milk, ¼ cup of mashed banana or ¼ cup of unsweetened apple sauce in place of each egg required in a box brownie mix.