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    Broken Oven Baking » Recipes » Bars & Bites

    Gingerbread Brownies

    Published: Nov 22, 2021 · Modified: Dec 3, 2021 by Kayla Burton · This post may contain affiliate links · 6 Comments

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    Jump to Recipe

    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!

    Close up of a hand holding a gingerbread brownie

    This brownie recipe is great for holiday treats and cookie exchanges. It's a unique and delicious combination of ginger, molasses and chocolate flavors! If you're looking for gingerbread flavored cookies without the chocolate, try my Ginger Molasses Cookies!

    These bars might also be considered brookies or blondies. For more sharable desserts, check out recipes for cookies or bars and bites!

    Jump to:
    • Ingredients
    • Substitutions & Variations
    • Equipment
    • Step by Step Instructions
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Gingerbread brownie ingredients labeled
    • All purpose flour
    • Baking soda
    • Salt
    • Ground cinnamon
    • Ground ginger
    • Ground cloves
    • Unsweetened cocoa powder
    • Unsalted butter
    • Light brown sugar
    • Eggs
    • Molasses
    • Vegetable oil (or other neutral oil)
    • Semi sweet chocolate chips

    See recipe card below for quantities.

    Substitutions & Variations

    • Drizzle melted chocolate or cream cheese icing over the top for an extra sweet variation!
    • Add Holiday sprinkles on top of the batter before baking for a festive treat.
    • If you want an even chocolatier dessert bar, mix mini chocolate chips or chocolate chunks into the batter.

    This recipe has not been tested with other substitutions or variations. If you do replace any ingredients, please let us know how they turned out in the comments below!

    Equipment

    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 by step instructions showing how to make gingerbread cookie dough and brownie batter for gingerbread brownies

    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 by step instructions showing the gingerbread brownies unbaked and baked

    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!

    Recipe FAQs

    How should I serve these?

    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!

    Do you have more brownie recipes?

    Oh yes, I love brownies! There are also recipes for Samoa Brownies, Andes Mint Brownies, Pecan Brownie Pie, Mini Brownie Bites, Edible Brownie Batter and a Fudgy Mug Brownie!

    A stack of gingerbread brownies

    Storage

    Store leftover gingerbread brownies in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.

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    Did you try this recipe?
    Tag @brokenovenbaking on Instagram and leave a ⭐️ review below!

    📖 Recipe

    Gingerbread Brownies

    Kayla Burton
    Soft and chewy gingerbread cookies layered with fudgy chocolate brownies!
    5 from 4 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 25 mins
    Cook Time 30 mins
    Total Time 55 mins
    Course Dessert
    Cuisine American
    Servings 16 squares
    Calories 283 kcal

    Equipment

    • 8x8 inch metal pan aluminized steel recommended (do not use glass)
    • Parchment paper
    • Hand mixer
    • Mixing bowls
    • Measuring spoons
    • Scale/measuring cups
    • Whisk
    • Spatula
    • Wire cooling rack

    Ingredients
     
     

    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

    Brownie Batter

    • 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

    Instructions
     

    • 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.

    Brownie Batter

    • 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.

    Video

    Notes

    For clean slices, let the brownies cool completely and cut them with a warm knife. Rinse the knife with hot water and dry it off before making each cut.
    Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for 1 month.
    The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 283kcalCarbohydrates: 31gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 54mgSodium: 102mgPotassium: 186mgFiber: 2gSugar: 18gVitamin A: 391IUVitamin C: 1mgCalcium: 37mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Katie says

      December 20, 2022 at 2:39 pm

      Will you add to the recipe tips/notes to be sure not to use cold ginger-bread dough for us newbies? I made the ginger-bread dough ahead and layered it in with fresh mixed brownie mix. At almost the end of the baking process, the glass pan exploded/shattered in my oven. I guess when the cold dough hit the glass. I was really looking forward to trying this recipe but now I'm traumatized so I won't be re-trying. LOL

      Reply
      • Kayla Burton says

        December 20, 2022 at 2:48 pm

        Hi Katie! I'm sorry to hear about this. The cold dough would be fine in a metal baking pan so I'll add a note to avoid using a glass pan - thanks for your feedback & happy holidays!

        Reply
    2. Tess Stecklein says

      December 03, 2021 at 7:40 pm

      5 stars
      These brownies are an amazing texture and the gingerbread adds the perfect flare! These are so perfect for the holiday season and can’t wait to have them again!

      Reply
      • Kayla says

        December 15, 2021 at 7:44 am

        Thank you, Tess! I'm happy you liked them so much 😀

        Reply
    3. Krystian says

      December 03, 2021 at 7:24 pm

      5 stars
      I can't wait to have these again during the holidays! The cinnamon, cloves, and ginger all come together to make these brownies the perfect winter treat. Adding the gingerbread cookie dough balls on top is a game changer!

      Reply
      • Kayla says

        December 09, 2021 at 4:11 pm

        The spices are my favorite part in these! They're perfect for the holidays 🙂

        Reply

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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