Chocolate Gingerbread Brownies take my popular Gingerbread Brownies and add chocolate! They are rich, fudgy, and full of gingerbread flavor from molasses, ginger, cinnamon, and cloves. A handful of chocolate chips makes every bite extra chocolatey.
If you are on a gingerbread kick, there are plenty more Gingerbread Recipes to try! From cookies and cakes to other fun gingerbread treats, these recipes are full of those warm spices and classic molasses flavor.
Ingredients & Substitutions
- Butter: Unsalted butter gives the brownies a rich, buttery texture. Melt it and let it cool slightly before mixing. If using salted butter, reduce the added kosher salt slightly.
- Sugars: Light brown sugar adds moisture and molasses flavor, while granulated sugar helps with the brownie texture. I recommend using both as written.
- Molasses: Gives the brownies their classic gingerbread flavor. Use regular unsulphured molasses, not blackstrap molasses, which can be too strong and bitter.
- Vanilla: Adds flavor and rounds out the chocolate and spices. Pure or imitation vanilla will work.
- Eggs: Use large eggs at room temperature for the best texture.
- Dutch-processed cocoa powder: Gives the brownies a deep chocolate flavor and color. I recommend Dutch-processed cocoa for this recipe.
- All-purpose flour: Gives the brownies structure. Measure it carefully so you don’t add too much.
- Gingerbread spices: Ground ginger, cinnamon, cloves, and nutmeg give the brownies their classic gingerbread flavor. You can adjust the amount of ginger slightly to taste.
- Baking powder: Helps the brownies rise just enough while keeping them fudgy.
- Espresso powder: Deepens the chocolate flavor without making the brownies taste like coffee. I recommend using it, but it can be left out if needed.
- Chocolate chips: Semi-sweet chocolate chips add little pockets of chocolate throughout the brownies. You can also use milk or dark chocolate chips.
- Kosher salt: Balances the sweetness and enhances the chocolate and spices.
Tips for the Best Chocolate Gingerbread Brownies
- Don’t overbake: The center should still have a few moist crumbs on the toothpick. The brownies will continue to set as they cool.
- Let the butter cool slightly: Melted butter should be warm, not hot, before mixing it with the other ingredients.
- Don’t overmix: Stir the batter just until the dry ingredients are incorporated. Overmixing can make the brownies less tender.
- Cool completely: Let the brownies cool completely in the pan before cutting. This gives them time to set and makes cleaner slices.
FAQs
How do I know when the brownies are done?
The edges should be set, while the center should still look slightly soft. A toothpick inserted into the center should come out with a few moist crumbs. Do not wait for a clean toothpick, or the brownies may be overbaked.
Why are my brownies not fudgy?
The biggest reason is usually overbaking. Take the brownies out when the center still has a few moist crumbs on the toothpick. They will continue to set as they cool.
Can I use a different size pan?
A different pan can change the baking time and thickness of the brownies. For the fudgy texture in this recipe, I recommend using a 9×9-inch pan.
Do I have to use espresso powder?
No, but I highly recommend it! Espresso powder deepens the chocolate flavor without making the brownies taste like coffee. You can leave it out if needed.
Can I add other mix-ins?
Yes! You can add more chocolate chips, chopped chocolate, or even chopped nuts. Keep the total amount of mix-ins close to the amount called for so the brownies still bake evenly.
How do I get clean brownie slices?
Let the brownies cool completely before cutting. For even cleaner slices, chill them briefly, then use a sharp knife and wipe it clean between cuts.
How To Store Chocolate Gingerbread Brownies
Room Temperature: Store the brownies in an airtight container at room temperature for up to 4 days. Keeping them covered helps them stay soft and fudgy.
To Freeze: For longer storage, wrap the brownies individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before serving.
Chocolate Gingerbread Brownies
Ingredients
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted, cooled slightly
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 tablespoons molasses
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- ¾ cup (89 g) Dutch-processed cocoa powder
- ¾ cup (94 g) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ teaspoon espresso powder
- ¾ cup (126 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, and molasses until smooth.
- Whisk in the vanilla and eggs, one at a time.
- In a separate bowl, whisk together the cocoa powder, flour, ginger, cinnamon, cloves, nutmeg, baking powder, salt, and espresso powder.
- Add the dry ingredients to the wet ingredients. Stir just until no dry streaks remain.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared pan. Bake for 28 to 34 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.
- Let the brownies cool completely in the pan before lifting them out and cutting.
Did you make this recipe?
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