These Gingerbread Brownies have soft and chewy gingerbread cookies layered into fudgy chocolate brownies! They're perfectly gooey and so flavorful! When I shared them with my friends, they described them as tasting "just like Christmas"! These are simple to make and a wonderful dessert to share. Check out how they're made in this video!
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This brownie recipe is great for holiday treats and cookie exchanges. It's a unique and delicious combination of ginger, molasses and chocolate flavors! These bars might also be considered brookies or blondies.
- All purpose flour
- Baking soda
- Ground cinnamon
- Ground ginger
- Ground cloves
- Unsweetened cocoa powder
- Unsalted butter
- Light brown sugar
- Vegetable oil (or other neutral oil)
- Semi sweet chocolate chips
See recipe card below for quantities.
A hand mixer will make whipping up the cookie dough much easier since it uses softened butter. It can also be used for the brownie batter, but isn't necessary.
This recipe is made for an 8 inch square pan. Grease and line it with parchment paper to easily pull up and release the bars from the pan after they've cooled!
Step by Step Instructions
STEP ONE (Picture 1 above) - Make the gingerbread cookie dough by creaming together the butter and brown sugar and then mixing in the molasses, egg yolk, flour, spices, baking soda and salt.
STEP TWO (Picture 2 above) - Whip up the brownie batter by mixing together the eggs, brown sugar, melted chocolate and butter, oil, flour, cocoa powder and salt.
STEP THREE (Picture 3 above) - Spread a thin layer of brownie batter in the bottom of your prepared pan and drop cookie dough balls on top, pressing down gently to flatten them. Repeat with the rest of the dough and batter.
STEP FOUR (Picture 4 above) - Bake the gingerbread brownies at 350°F until the center is just slightly jiggly (about 25-35 minutes). The jigglier the center is, the gooier they'll be!
TIP: Don't overbake them! If you wait to take them out until they're completely firm, they may turn out hard and/or cakey!
Substitutions & Variations
This recipe has not been tested with any substitutions or variations. If you do replace any ingredients, please let us know how they turned out in the comments below!
Store leftovers in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.
Once they've cooled completely, slice them into 9 or 16 equal squares with a warm chef's knife (rinse the knife with hot water and dry it off before each cut). Serve them as they are or with a scoop of vanilla ice cream!
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- 8x8 inch pan
- Parchment paper
- Hand mixer
- Mixing bowls
- Measuring spoons
- Wire cooling rack
Gingerbread Cookie Dough
- ½ cup unsalted butter room temperature
- ⅓ cup light brown sugar packed
- ¼ cup molasses unsulphured
- 1 large egg yolk room temperature (save the whites for the brownie batter)
- 1⅓ cup all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup unsalted butter
- ¾ cup semi-sweet chocolate chips
- 1 large egg + 1 egg white room temperature
- ½ cup light brown sugar packed
- 2 tablespoons vegetable oil or other neutral oil
- ⅓ cup all-purpose flour
- ¼ cup unsweetened cocoa powder Dutch processed
- ¼ teaspoon salt
- Preheat oven to 350°F. Lightly grease and line an 8 inch square pan with parchment paper so that it extends up the sides.
Gingerbread Cookie Dough
- In a large bowl with a hand mixer, cream together the butter and brown sugar until light and fluffy (1-2 minutes). Stir in the molasses followed by the egg yolk.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda and salt. Gently mix them into the wet ingredients, just until the flour streaks disappear. Scrape the sides as necessary to incorporate all of the ingredients.
- In a medium bowl, microwave the butter and chocolate chips while stopping to stir every 20 seconds until smooth. Let it cool slightly.
- In a large bowl, whisk together the egg, egg white and brown sugar for about 1 minute. Carefully mix in the cooled melted chocolate mixture. Stir in the oil, flour, cocoa powder and salt until the flour streaks disappear.
Assemble the Brownies
- Spread a thin layer of brownie batter in the bottom of your prepared pan. Distribute drops of cookie dough on top of the brownie batter and gently press down to flatten them. Repeat with the remaining batter and dough.
- Bake until the center is very slightly jiggly and a toothpick comes out with a little bit of gooey batter on it (about 25-35 minutes).
- Let the brownies cool in the pan until they're firm enough to be lifted out of it with the parchment paper. Transfer them to a wire rack to finish cooling. Cut into 9 or 16 equal squares with a warm knife.