I enjoy this recipe because it’s simple, cozy, and incredibly flavorful. I like that everything comes together in one bowl, making it easy without sacrificing texture or depth. The blend of gingerbread spices gives these brownies a seasonal twist that feels perfect for winter baking or anytime I want something warmly spiced and chocolate-forward.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Brownie Base
170 g unsalted butter
200 g dark chocolate – chopped
200 g light brown sugar
3 large eggs
60 ml molasses – light or mild
1 teaspoon vanilla extract
140 g plain flour
40 g cocoa powder
½ teaspoon baking powder
½ teaspoon salt
I start by chopping the dark chocolate into small pieces. I melt the butter and chocolate together, either in short microwave intervals or over gently simmering water, then let it cool for about 5 minutes.
I whisk the brown sugar into the melted chocolate mixture until it looks glossy. I add the eggs one at a time, whisking well after each addition, then stir in the molasses and vanilla extract.
In a separate bowl, I whisk together the flour, cocoa powder, baking powder, salt, and all the gingerbread spices. I sift the dry ingredients into the wet mixture and gently fold everything together until smooth.
I pour the batter into a lined 20cm square tin, smooth the top, and bake at 180°C for about 25 to 30 minutes. I look for set edges and a center that still has moist crumbs. I let the brownies cool completely in the tin before slicing.
Servings and Timing
I usually cut these into 16 brownies. It takes about 15 minutes to prepare, 25 minutes to bake, and around 1 hour to cool, for a total time of roughly 1 hour and 40 minutes.
Variations
I sometimes sprinkle white chocolate chips or chopped crystallized ginger over the top before baking. When I want something extra indulgent, I spread a thin layer of cream cheese frosting once the brownies are fully cooled. I also like dusting them lightly with icing sugar for a festive finish.
Storage/Reheating
I store these brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If I want them warm, I heat individual pieces briefly in the microwave.
FAQs
Are these brownies more fudgy or cakey?
I find them very fudgy with a dense, rich texture.
Can I use blackstrap molasses?
I prefer light or mild molasses, since blackstrap can be too strong.
How do I know when they’re done?
I check for set edges and a center that still has moist crumbs.
Can I freeze Gingerbread Brownies?
I freeze them wrapped tightly and thaw at room temperature.
Do the spices overpower the chocolate?
I think they balance the chocolate beautifully without overwhelming it.
Can I double the recipe?
I double it easily and bake in a larger pan.
Should I sift the dry ingredients?
I like sifting to avoid lumps and get a smoother batter.
Can I add nuts?
I sometimes add chopped walnuts or pecans for texture.
Are these very sweet?
I find them well-balanced with deep, warm sweetness.
What makes these taste like gingerbread?
I think the combination of molasses and classic spices creates that signature flavor.
Conclusion
I keep these Gingerbread Brownies in my holiday baking rotation because they’re rich, festive, and incredibly comforting. I love how the warm spices and fudgy chocolate come together into a dessert that truly tastes like Christmas in every bite.
Rich, fudgy gingerbread brownies with deep chocolate flavor and warm holiday spices, featuring a crackly top and dense, indulgent center that tastes like festive comfort in every bite.
Ingredients
170 g unsalted butter
200 g dark chocolate, chopped
200 g light brown sugar
3 large eggs
60 ml light or mild molasses
1 teaspoon vanilla extract
140 g all-purpose flour
40 g cocoa powder
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground ginger
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
Instructions
Melt the butter and chopped dark chocolate together, then let cool for about 5 minutes.
Whisk the brown sugar into the melted chocolate until glossy.
Add eggs one at a time, whisking well after each addition.
Stir in molasses and vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, and all gingerbread spices.
Sift dry ingredients into the wet mixture and gently fold until smooth.
Pour batter into a lined 20 cm (8-inch) square pan and smooth the top.
Bake at 180°C (350°F) for 25–30 minutes until edges are set and the center has moist crumbs.
Cool completely in the pan before slicing.
Notes
Use light or mild molasses for best flavor balance.
Do not overbake to keep brownies fudgy.
Optional toppings include white chocolate chips or crystallized ginger.
