Print

Fudgy Gingerbread Brownies

Close-up of two fudgy gingerbread brownies stacked on a white plate, topped with chocolate chips.
Print Recipe

Make rich, fudgy brownies infused with classic gingerbread spices like ginger, cinnamon, and molasses for a perfect holiday dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 3/4 cups granulated sugar
  • 3/4 cup packed dark brown sugar
  • 4 large eggs
  • 1/4 cup molasses
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the molasses and vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, ginger, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the chocolate chips, if using.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 28 to 32 minutes. A toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.
  9. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  10. Cut into squares. Frost with cream cheese frosting or dust with powdered sugar before serving, if desired.

Notes

  • For an extra holiday touch, use an eggnog cream cheese frosting on top of these brownies.
  • To achieve a chewier texture, slightly underbake them by about 2 minutes.
  • You can substitute half of the all-purpose flour with whole wheat pastry flour for a slightly different texture.

Nutrition

Find it online: https://sundayflavor.com/gingerbread-brownies-fudgy-holiday-recipe/