These gingerbread brownies are thick and fudgy with a deep chocolate-gingerbread flavor. They develop crinkly tops and are studded with chocolate chips. The blend of warm ginger spices, molasses and dark chocolate creates a grown-up dessert that works especially well for the holidays. 
Classic gingerbread notes come from molasses, brown sugar, vanilla and warm spices — ginger, cinnamon, nutmeg and cloves. This recipe brings those flavors together with rich chocolate in a dense, fudgy brownie. The gingerbread spices lift the chocolate, creating a sophisticated taste that still satisfies any chocolate lover. The brownies bake up thick, chewy and dense, with a paper-thin top that gives the perfect contrast in texture.
Making Gingerbread Brownies
The method is straightforward, though the ingredient list is a bit longer than for classic brownies. You can skip ahead to the recipe card below if you prefer, but the following step-by-step guidance and photos help ensure consistent results.
- Preheat the oven to 350°F (180°C, or 170°C for convection). Line an 8×8-inch (20×20 cm) pan with parchment paper leaving an overhang for easy removal, or lightly grease the pan.
- In a medium bowl whisk together the dry ingredients: all-purpose flour, cocoa powder, ground ginger, cinnamon, nutmeg, ground cloves and salt. If any ingredients are lumpy, sift them first. Set aside.
- In a second bowl whisk together the brown sugar, granulated sugar, eggs, molasses and vanilla until you no longer see pieces of egg and the brown sugar lumps have mostly smoothed out. It’s fine if the sugar isn’t completely dissolved. Set aside.
- In a third, heatproof bowl, add the cubed butter and finely chopped dark chocolate. Melt together over low heat in a double boiler or in short intervals in the microwave. If using a microwave, heat in 30–45 second bursts on medium power and stir between intervals until smooth to avoid grainy chocolate. Let the mixture cool slightly.
- Whisk the molasses-and-egg mixture into the melted chocolate and butter until evenly combined and smooth.
- Gently fold the dry ingredients into the chocolate mixture by hand to avoid overmixing.
- Fold in the chocolate chips.
- Transfer the batter to the prepared pan and smooth the top. This recipe is written for an 8×8-inch pan for thick brownies; a 9×9-inch pan will also work but will produce thinner bars.
- Bake for about 35–40 minutes (or about 30 minutes in a 9×9-inch pan) until a toothpick inserted in the center comes out with a few damp crumbs but not wet batter.
Pro Tip: Allow the brownies to cool completely before slicing so they set and the cuts are clean. If you lined the pan with parchment, lift the overhang to remove the slab and slice on a cutting board. If you greased the pan instead, slice them in the pan once cooled. 
These gingerbread brownies are fudgy, decadent and perfect for holiday gatherings. They pair wonderfully with coffee, a glass of milk, or a festive liqueur on the side. If you enjoy gingerbread flavors, this brownie offers a delicious twist that feels both cozy and refined.
Gingerbread Brownies
Equipment
-
8×8 inch (20×20 cm) pan
Ingredients
- 1 cup all-purpose flour (125 grams)
- 1/4 cup cocoa powder (23 grams)
- 1 teaspoon ground ginger (use up to 1 1/2 teaspoons for stronger ginger flavor)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup brown sugar (100 grams), preferably dark
- 1/2 cup granulated sugar (100 grams)
- 2 large eggs
- 1/3 cup molasses (80 ml), not blackstrap
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (112 grams), cut into cubes
- 4 ounces dark chocolate (112 grams), finely chopped
- 3/4 cup chocolate chips (135 grams), optional
Instructions
- Preheat the oven to 350°F (180°C, or 170°C convection). Line an 8×8-inch pan with parchment paper with an overhang, or lightly grease the pan.
- Whisk together the flour, cocoa, ground ginger, cinnamon, nutmeg, cloves and salt in a medium bowl. Set aside.
- In a separate bowl, whisk the brown sugar, granulated sugar, eggs, molasses and vanilla until no visible egg pieces remain and the brown sugar is mostly combined. Set aside.
- Place the butter and chopped chocolate in a heatproof bowl and melt together over low heat using a double boiler, or in the microwave in short intervals on medium power, stirring between each interval. Let cool slightly.
- Whisk the molasses-and-egg mixture into the melted chocolate until even.
- Fold the dry ingredients into the chocolate mixture by hand until just combined.
- Fold in the chocolate chips if using.
- Spoon the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few damp crumbs (about 30 minutes in a 9×9-inch pan).
- Cool completely in the pan until it no longer feels warm. Use the parchment overhang to lift the brownies out and slice on a cutting board, or slice in the pan if you greased it.
Notes
- Pan sizes: An 8×8-inch pan yields very thick brownies. A 9×9-inch pan will produce thinner brownies and reduces bake time to about 30 minutes.
- Ginger: For a bolder gingerbread flavor, increase the ground ginger up to 1 1/2 teaspoons, depending on taste.
- Chocolate: Use 50–70% dark chocolate or semi-sweet for a sweeter result. Avoid chocolate over 75% which can become too bitter and mask the gingerbread spices.
- Storage: Keep brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 5 days.
- Nutrition: Nutrition shown is an estimate per large brownie when the pan is cut into 9 pieces; this recipe can yield about 16 smaller brownies.
Nutrition
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