This Gingerbread Brownies recipe is the perfect way to celebrate the holidays! These delicious brownies are made with rich chocolate and spicy ginger, and they’re sure to be a hit at your next party.
For a seasonally inspired flavor, I’ve taken my basic brownie recipe up a notch with this Gingerbread Brownies recipe.
I, Alex take homemade brownie baking very seriously.
When faced with a multitude of dessert options, I will always choose the brownie.
Rich fudgy brownies studded with chunks of chocolate chips.
Bonus points for a heaping layer of molasses frosting on top.
In college, I made a pan of brownies almost every Sunday.
It was the ultimate reward after a day of studying and an easy way to win friends (and any potential boyfriends).
While I don’t make them quite as frequently, I still want to be known for my double chocolate brownies.
I take a pan of them to almost every gathering we are invited to — potlucks, dinner parties, and lazy afternoons with friends.
These Gingerbread Brownies have become an almost cult favorite, prompting, “will you bring your brownies?” from everyone who’s tried them!
It’s almost ironic that a registered dietitian takes brownies this seriously.
But it’s one of the few baked items I enjoy making as much as I enjoy eating them.
Finely chopping chocolate, whisking the eggs, and folding in the flour, it’s cathartic and calming.
If you still feel guilty, you can make this vegan egg-free brownie recipe for all the fudgy goodness you’re craving.
Ingredients Needed to Make Gingerbread Brownies
Semi-sweet chocolate — Chips and coarsely chopped
Pure vanilla extract
Unsweetened cocoa powder
Ground ginger, cinnamon, and cloves
How to Make Gingerbread Brownies
1 — Melt the butter and chopped semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly, for about 5 minutes.
Remove the pan from the heat and pour it into a large mixing bowl.
Cool until slightly cool, about 10 minutes.
2 — Preheat the oven to 350°F.
3 — Line an 8×8 or 9×9 baking pan with parchment paper or lightly spray with cooking spray.
4 — Whisk the sugar and molasses into the chocolate mixture.
5 — Add in the eggs, one at a time, whisking until smooth after adding each one.
6 — Whisk in the vanilla.
7 — And then, fold in the flour, cocoa powder, ginger, cinnamon, cloves, and salt.
8 — Once fully combined, fold in the chocolate chips.
9 — Pour the batter into the prepared baking pan.
10 — Bake for 30-35 minutes or until a toothpick comes out without the batter sticking to it.
Remove from the oven and let the brownies cool completely.
Once cooled, lift the brownies out of the pan using the parchment paper overhang and place them on a cutting board.
Slice into squares and frost, if desired.
Ingredients Needed to Make Molasses Frosting
While these brownies are incredible on their own, I like serving them with a generous drizzle of molasses frosting on top.
Milk or water
How to Make Molasses Frosting
1 — Place butter in a medium bowl and cream with a hand beater until fluffy.
You can also use a stand mixer fitted with a whisk attachment.
2 — Add in 1 cup powdered sugar, egg white, and vanilla extract. Mix well to combine.
3 — Then, add 1 cup of powdered sugar and molasses.
4 — Mix again and add in the remaining powdered sugar.
5 — If the frosting is too thick, thin it with 1 tablespoon of milk or water.
Place in the fridge and let sit for 30 minutes before frosting.
(You can also try this chocolate cupcake recipe if you want some delicious chocolate frosting instead or with the molasses frosting.)
Storing and Reheating the Gingerbread Brownies
If you have gingerbread brownies that you need to store, there are a few things you should keep in mind;
First, gingerbread brownies are best stored in an airtight container.
This will help to keep them fresh and prevent them from drying out.
Secondly, gingerbread brownies can be stored in the fridge for up to a week.
However, if you plan on storing them for longer than a week, it is best to freeze them.
Finally, when reheating gingerbread brownies, be sure to do so slowly and carefully microwave or oven set too high can cause the gingerbread brownies to become dry and crumbly.
More Easy Brownie Recipes
Completely unnecessary but totally worth it, especially when paired with a mug of spiked eggnog, Christmas Old Fashioned or a glass of port.
Gooey brownies and port wine?
Swoon, just promise me you’ll try it. It’s hands down my favorite way to finish a dreary day.
Whatever the reason, whatever the occasion, brownies are always the answer.
For more easy brownie recipes, check out a few of our favorites from the archives —
- Vegan egg-free brownies
- Frosted heart shape brownies
- 5-ingredient Nutella brownies
- Layered Brownie Parfait Ideas
Gingerbread Brownies Recipe with Molasses Frosting
- Baking pan 8"×8" or 9"×9"
- Parchment paper or cooking spray
- Large mixing bowl
- Medium bowl
For the Gingerbread Brownies:
- 1/2 cup unsalted butter
- 8 oz coarsely chopped semi-sweet chocolate
- 3/4 cup white granulated sugar
- 1/8 cup molasses
- 3 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup all-purpose flour
- 2 tbsp all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
For the molasses frosting:
- 1/3 cup butter
- 3 cup powdered sugar
- 1 piece egg white
- 1 tsp vanilla extract
- 1 tbsp molasess
- 1 tbsp milk or water
To make the Gingerbread Brownies:
- Preheat the oven to 350°F.
- Line a baking pan with parchment paper or lightly spray with cooking spray.
- Whisk in the sugar and molasses into the chocolate mixture.
- Add in the eggs, one at a time, whisking until smooth after adding each one.
- Whisk in the vanilla.
- Fold in the flour, cocoa powder, ginger, cinnamon, cloves and salt.
- Once fully combined, fold in the chocolate chips.
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes or until a toothpick comes out without batter sticking to it. Remove from oven and let brownies cool completely. Once cooled, lift the brownies out of the pan using the parchment paper overhang and place on a cutting board. Slice into squares and frost, if desired.
To make the molasses frosting:
- Place butter in a medium bowl and cream with a hand beater or stand mixer fitted with a whisk attachment until fluffy.
- Add in 1 cup powdered sugar, egg white and vanilla extract. Mix well to combine.
- Add 1 cup of powdered sugar and molasses.
- Mix again and add in the remaining powdered sugar.
- If the frosting is too thick, thin with 1 tablespoon milk or water. Place in the fridge and let sit for 30 minutes before frosting.
Don’t forget to share your Gingerbread Brownies with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? You can ﬁnd them all right here with a few cocktails to go along with them.