Description
Warm spices meet rich chocolate in these Gingerbread Brownies—a fudgy, festive twist on two holiday classics. With hints of molasses, cinnamon, and ginger folded into a dense, chocolatey base, they’re the ultimate seasonal indulgence for cookie trays, dessert tables, or cozy nights in.
Ingredients
1 cup unsalted butter, melted
1 cup brown sugar, packed
½ cup granulated sugar
½ cup molasses
3 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
½ tsp salt
Optional: ½ cup chocolate chips or chunks
Optional topping: powdered sugar, white chocolate drizzle, or gingerbread cookie crumbs
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
In a large bowl, whisk together melted butter, brown sugar, granulated sugar, molasses, eggs, and vanilla until smooth.
In another bowl, sift together flour, cocoa powder, ginger, cinnamon, cloves, and salt.
Gradually stir dry ingredients into the wet mixture until just combined. Fold in chocolate chips if using.
Pour batter into prepared pan and spread evenly.
Bake for 25–30 minutes, or until a toothpick inserted comes out with moist crumbs.
Let cool completely. Add optional toppings if desired. Slice into squares and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250
- Sugar: 22g
- Fat: 12g
- Carbohydrates: 34g