If you’re the kind of person who waits all year for that first whiff of warm gingerbread recipe magic — the spicy-sweet aroma of cinnamon, ginger, and molasses wrapping you in a cozy holiday hug — then you’re going to lose it over these Gingerbread Brownies. Imagine everything you adore about chewy gingerbread cookies, but baked right into the most decadent, fudgy, chocolatey brownie base. It’s a dessert dream come true — rich, nostalgic, and oh-so-festive.
When I first made these, I wasn’t expecting them to steal the entire holiday baking spotlight, but let me tell you… they did. The first batch barely lasted a day in my kitchen. My friends called them “Christmas in brownie form” — and honestly, that’s the best review I could hope for.
Why You’ll Love This Gingerbread Brownie Recipe
These brownies check every holiday dessert box. They’re soft in the middle, a little chewy around the edges, and loaded with bold gingerbread flavor that pairs perfectly with deep cocoa richness. Basically, it’s the kind of dessert that makes everyone hover near the dessert table hoping for seconds.
Here’s what makes them so irresistible:
- The texture is spot-on. A fudgy brownie base meets gooey pockets of gingerbread cookie dough — soft, rich, and chewy in all the right places.
- They’re packed with festive flavor. Think warm spices, deep molasses sweetness, and a hint of chocolate decadence.
- It’s easy holiday magic. No fancy tools, no complicated steps — just simple, comforting Christmas baking bliss.
- They’re versatile. You can serve them at a party, wrap them up as gifts, or sneak one with your morning coffee (I won’t tell).
The Story Behind the Brownies
This recipe started as a happy accident. I had a batch of chewy gingerbread cookies chilling in the fridge and a bowl of brownie batter sitting nearby. One curious spoonful later, I realized the combination was ridiculously good. A few tweaks, a little layering, and bam — these dessert bars were born.
They remind me of everything I love about holiday baking — cozy kitchens, messy counters, and the smell of molasses wafting through the air. They also make the perfect treat for anyone who can’t decide between brownie recipes and classic Christmas desserts. Why choose when you can have both, right?
Ingredients You’ll Need
Let’s talk about what goes into these fudgy little miracles. You probably already have most of these in your pantry!
Dry Ingredients
- All-purpose flour – The base for structure.
- Baking soda – Helps the gingerbread dough rise slightly and stay chewy.
- Salt – Just a pinch enhances all the sweet, spicy notes.
- Ground cinnamon, ginger, and cloves – The holy trinity of gingerbread spice.
Chocolate Goodness
- Unsweetened cocoa powder – For that deep, fudgy chocolate flavor.
- Semi-sweet chocolate chips – Melty pockets of chocolate make everything better.
Wet Ingredients
- Unsalted butter – Adds richness and helps create that shiny brownie top.
- Light brown sugar – Gives the bars a caramel-like sweetness and chewy texture.
- Eggs – Bind the dough and add structure.
- Molasses – The star of any true gingerbread recipe, adding depth and moisture.
- Vegetable oil – Keeps the brownies soft and moist.
Optional Extras
- Holiday sprinkles for a festive touch.
- A drizzle of melted chocolate or cream cheese icing if you want to dress them up.
How to Make Gingerbread Brownies
These brownies are layered like a sweet holiday surprise — part cookie, part brownie, and 100% delicious.
Step 1: Make the Gingerbread Cookie Dough
Cream together butter and brown sugar until fluffy. Add in molasses and an egg yolk, then stir in flour, baking soda, salt, and those classic spices — cinnamon, ginger, and cloves. You’ll have a dough that smells like pure Christmas magic.
Step 2: Mix the Brownie Batter
In another bowl, whisk eggs with brown sugar, then mix in melted butter, oil, cocoa powder, flour, and a pinch of salt. Fold in those chocolate chips for extra richness.
Step 3: Layer It Up
Spread a thin layer of brownie batter in your prepared 8-inch square pan. Drop spoonfuls of gingerbread dough on top and press gently. Repeat with the rest of your dough and batter. It’s not supposed to look perfect — those swirls and layers bake into pure deliciousness.
Step 4: Bake to Gooey Perfection
Bake at 350°F (175°C) for about 25–35 minutes. You’re looking for a slightly jiggly center — that’s the secret to fudgy brownies.
Pro tip: Don’t overbake! If they look fully set in the oven, they’ll turn cakey after cooling. Pull them out while the middle still looks a little soft — they’ll firm up as they cool.
What Makes These Gingerbread Brownies So Irresistible
There’s something magical about the balance of bold gingerbread spice and rich chocolate. The molasses adds a deep caramel note, while the cocoa smooths it out. Each bite is soft, chewy, and gooey — like the best parts of cookies and brownies combined.
It’s the ultimate holiday crossover episode. Think of it as the dessert version of your favorite festive movie marathon — cozy, comforting, and just a little indulgent.
Pro Tips for the Best Gingerbread Brownies
- Use room temperature ingredients. It helps everything mix evenly and bake consistently.
- Don’t skip the molasses. It’s essential for that authentic gingerbread flavor.
- Line your pan with parchment. You’ll thank yourself when you can lift the bars out easily and cut perfect squares.
- For extra gooey brownies: Slightly underbake and cool them completely before slicing.
- Want crunch? Sprinkle coarse sugar or festive sprinkles over the top before baking.
Variations to Try
One of the best parts about brownie recipes like this one? You can totally make it your own.
- Extra chocolatey: Stir in chocolate chunks or drizzle with melted chocolate once cooled.
- Frosted flair: Add a layer of cream cheese frosting for a cheesecake-brownie vibe.
- Festive fun: Sprinkle crushed peppermint candies on top for a minty Christmas twist.
- Nutty delight: Fold in chopped pecans or walnuts for a bit of crunch.
- Spice it up: Love bold flavor? Add a pinch of black pepper or nutmeg for extra warmth.
How to Serve These Brownies
Serve them as-is for a cozy snack or holiday baking treat, or go all out with toppings. A scoop of vanilla ice cream and a drizzle of hot fudge makes them next-level good.
You can also cut them into bite-sized squares for cookie swaps, potlucks, or gift boxes. They fit right in with Christmas desserts and are always a hit at just desserts buffets or dessert bars.
Storage and Freezing
Keep your gingerbread brownies fresh by storing them in an airtight container at room temperature for up to a week. If you want to make them ahead (which is great for holiday baking prep), freeze them!
To freeze, wrap each square in plastic wrap and store them in a freezer-safe bag. When you’re ready to enjoy, thaw at room temperature or warm them slightly in the microwave for that just-baked gooeyness.
FAQs About Gingerbread Brownies
How do I know when the brownies are done?
The edges should look set, but the center should still jiggle a little when you move the pan. They’ll firm up as they cool.
Can I double the recipe?
Yes! Just bake in a 9×13-inch pan and extend the bake time by about 10 minutes.
Can I make them gluten-free?
Absolutely — substitute your favorite 1:1 gluten-free flour blend.
What if I don’t like molasses?
You could reduce it slightly and add a bit more brown sugar, but molasses gives the brownies their signature depth.
Final Thoughts
These Chewy Gingerbread Cookies-meets-brownies are the perfect way to shake up your Christmas baking routine. They’re a festive, flavorful twist that’ll make your dessert table stand out — a little nostalgic, a little indulgent, and completely irresistible.
Whether you’re baking for a cookie exchange, prepping dessert bars for a party, or just want to fill your kitchen with the warm scent of holiday baking, this is your go-to treat.
So go ahead — grab your mixing bowl, preheat that broken oven (kidding… mostly), and get ready to bake up a batch of Christmas cheer. These gingerbread brownies are proof that sometimes, the best just desserts are the ones that surprise you. Print
Chewy Gingerbread Cookies? Try These Fudgy Gingerbread Brownies Instead!
- Total Time: 55 minutes
- Yield: 16 servings 1x
Description
Imagine chewy gingerbread cookie dough meeting a rich, chocolatey brownie layer — a festive mashup that’s cozy, gooey, and downright irresistible. These Gingerbread Brownies bring together the best of both worlds for a dessert that tastes just like the holidays!
Ingredients
For the Gingerbread Cookie Layer
- ½ cup (113 g) unsalted butter, softened
- ⅓ cup (66 g) packed light brown sugar
- ¼ cup (85 g) unsulphured molasses
- 1 large egg yolk, at room temperature (save the white for the brownie batter)
- 1⅓ cups (167 g) all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ½ teaspoon baking soda
- ⅛ teaspoon salt
For the Fudgy Brownie Layer
- ½ cup (113 g) unsalted butter
- ¾ cup (128 g) semi-sweet chocolate chips
- 1 large egg + 1 egg white, at room temperature
- ½ cup (100 g) packed light brown sugar
- 2 tablespoons vegetable or neutral oil
- ⅓ cup (42 g) all-purpose flour
- ¼ cup (22 g) Dutch-process cocoa powder
- ¼ teaspoon salt
Instructions
- Prep Your Pan
- Start by preheating the oven to 350°F (175°C). Lightly grease an 8-inch square baking pan and line it with parchment paper, leaving a bit of overhang on the sides for easy removal later.
- Make the Gingerbread Dough
- In a large mixing bowl, use a hand mixer to beat the butter and brown sugar together until the mixture looks pale and fluffy — about 1 to 2 minutes.
- Pour in the molasses and mix until combined, then add the egg yolk and blend again until smooth.
- In another bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add this dry mix to the butter mixture, stirring just until no streaks of flour remain. Scrape down the sides to make sure everything is fully incorporated. Set the dough aside while you make the brownie layer.
- Make the Brownie Batter
- Melt the butter and chocolate chips together in a heat-safe bowl in the microwave, stirring every 20 seconds until the mixture is silky smooth. Let it cool slightly — you don’t want to scramble your eggs later!
- In a separate bowl, whisk the egg, egg white, and brown sugar until well blended and slightly frothy (about a minute). Slowly mix in the melted chocolate mixture, then stir in the oil, flour, cocoa powder, and salt. Mix just until you no longer see flour.
- Assemble the Layers
- Spread a thin, even layer of brownie batter over the bottom of your prepared pan.
- Scoop small portions of the gingerbread dough and drop them over the brownie layer, flattening them lightly with your fingers or the back of a spoon.
- Repeat this layering process until you’ve used up both batters.
- Bake to Gooey Perfection
- Slide the pan into the oven and bake for 25–35 minutes, or until the edges are set but the center still has a slight wobble.
- A toothpick should come out with a few fudgy crumbs — that’s when you know they’re perfect!
- Tip: Don’t overbake these — the gooey middle is what makes them so good.
- Cool and Slice
- Allow the brownies to cool in the pan until they’re sturdy enough to lift out using the parchment paper. Move them to a wire rack to cool completely before cutting.
- For clean, bakery-style squares, use a warm knife (dip in hot water and dry between cuts).
- Cut into 9 large squares or 16 smaller ones — your call!
Notes
- Slice Smart: For neat edges, let the bars cool fully before cutting. A warm knife makes all the difference.
- Storage: Keep leftovers in an airtight container at room temp for up to a week, or freeze for up to a month.
- Serving Idea: These are incredible with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts
Nutrition
- Calories: 283 kcal
- Sugar: 18 g
- Sodium: 102 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 54 mg
