So, Gingerbread Brownies—What's Not to Love?
Let me tell you: the first time I made Gingerbread brownies, I was probably 10, and I thought it was pure wizardry to mash my two favorite winter treats together. Actually, on second thought, maybe it was just my boredom with regular old brownies (delicious, obviously, but sometimes you want a bit of spice, you know?). Plus my aunt once brought over some gingerbread and ate half the pan herself, so it's been a running family joke that we need to hide spiced treats from her. Now I bake these gingerbread brownies every December, usually half-listening to a Christmas playlist and dancing while I wait for that ridiculously comforting smell to drift out of the oven. Or, honestly, any random Tuesday will do; we all need some mid-week cheer.
Why You'll Love Making These
I'd say I make these when the weather turns just the tiniest bit chilly (by which I mean, like, 60 degrees—I'm a wimp about cold) because biting into that fudgy, spicy square is like a warm hug. My family devours these so fast I have to stash a piece for later (though, sometimes I forget where I put it). Plus, there's no icing to fuss with, just a dusting of powdered sugar if you're feelin' fancy. The only tricky bit is not eating the batter—which is sort of gooey and impossible to resist. And hey, if you're over classic brownies, this one's got zing! By the way, if you're worried they're too spicy for the kiddos, just tone down the ginger a smidge. Or don't. More for you, right?
Grab These Ingredients
- 150g unsalted butter (I use salted if I run out. It's honestly fine.)
- 200g dark chocolate (anything above 60% cocoa works—honestly, supermarket basics are just as good as the fancy stuff)
- 160g brown sugar (dark for maximum flavor, but light brown is totally ok)
- 2 large eggs
- ¼ cup (60ml) molasses (sometimes I just use golden syrup if that's what I've got—don’t tell the purists!)
- 130g plain flour
- 1 teaspoon ground ginger (I've upped it to a heaping teaspoon before for extra warmth)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves (okay, this one is strong. I once used a bit too much and, yeah, learned my lesson)
- ¼ teaspoon salt
- Optional: handful of chopped walnuts or pecans (my gran loved pecans, but I often skip them for the kids)
- Powdered sugar, for dusting (if you remember. Sometimes I don’t.)
How I Throw It All Together
- Preheat the oven to 350°F (180°C). Line a square tin (8-inch or so, but a slightly larger one works if you like them thinner) with parchment. Or just grease it if you can’t be bothered. We've all been there.
- Melt the butter and chocolate. Do this in a bowl over simmering water (the about-to-boil stage), or 30-second blasts in the microwave if that's more your speed. Just keep stirring or you’ll get weird lumpy bits. This is usually where I sneak a little taste.
- Whisk in the sugar, eggs, and molasses. Not all at once—start with the sugar, then crack in the eggs one at a time. The molasses goes in and makes everything look a bit questionable (sticky brown mud, honestly), but don't worry. It’ll come together.
- Fold in flour and spices. Do this gently! On occasion, I’ve gone too wild and ended up with dense brownies, so don't overmix. (If you’re adding nuts, toss them in now.)
- Scrape mixture into the tin—then smooth the top. If it’s super thick, just kind of nudge it into the corners. Bake for 22–27 minutes. Sometimes mine take a bit longer—I think it's my dodgy oven. They’re done when there’s just a slight wobble in the middle or a toothpick comes out with a smudge of sticky crumbs. Overbaked brownies are a crime against humanity, if you ask me.
- Cool completely in the tin—seriously, I once tried to cut them hot and ended up with, well, brownie mush. If you like, dust with powdered sugar. Cut, serve, and then maybe hide a piece for later (hide it better than I do).
Real World Notes (AKA, What I've Learned from Faffing About in the Kitchen)
- If the top cracks, don’t panic—it always does for me, and it’s still delicious.
- The flavor actually deepens after a day. But good luck waiting that long.
- You can try using coconut oil instead of butter if you’re doing the dairy-free thing, but the taste does change—I kind of miss the buttery vibe, but that's just me.
- Flour amounts aren’t an exact science here. Too much, and things get cakey. Too little, and you’ve got a runny mess. Trust your gut (and the thickness of your batter).
Variations I've Messed With
- Swap the chocolate for white chocolate chips—it's weirdly good, but sweeter, so maybe cut back the sugar a tad.
- Add dried cranberries for a holiday vibe—I thought the kids would hate it, but they ate it anyway!
- Once, I tried adding bits of candied ginger; it sounded clever, but my household vetoed it. Apparently, too fancy.
Equipment Talk
You officially need a baking tin (8-inch or 9-inch, up to you). If you're like me and keep hiding your mixing bowls from yourself, any big-ish microwave-safe bowl will do. No electric mixer needed, just a whisk. Or a fork and some elbow grease if all else fails—actually, that's how I did it at my mate's house once when I forgot ALL my tools. Worked fine!
How to Store 'Em (If You Can)
Airtight container, room temp, up to 4 days. Though honestly, in my house, these gingerbread brownies don’t see the sunrise. If you must keep them longer, freeze ‘em (wrapped up snug), then defrost on the counter. They taste just as tres bien after a stint in the icebox—though a warm-up in the oven never hurts.
My Favorite Ways to Serve
We like these straight up, as-is, but sometimes I go rogue and add a dollop of barely sweetened whipped cream (just cream and a pinch of sugar, none of that canned stuff). Or, sometimes I serve a square with no-churn vanilla ice cream (homemade if I'm feeling energetic). At Christmas, my cousin insists on eating hers with a mug of chai—it actually works!
Lessons Learned—My Top Pro Tips
- I once tried using hot melted butter and immediately added eggs (you know where this is going)—scrambled eggs in brownies are not the next big thing. Wait a sec, let it cool a little.
- Seriously, don’t overbake. If you can, underbake a smidge—fudgy brownies are worth the risk.
- If your batter seems way too thick, add a splash of milk or even strong coffee (which I learned form Sally’s baking blog). Coffee actually brings out more of the chocolate.
Curious? Here Are Some FAQ's I've Actually Gotten
- Q: Can I skip the molasses?
Sure, but you'll lose a bit of that classic gingerbread oomph. Golden syrup is the closest swap I’ve tried—but honey didn’t quite work for me (texture was off, too stickyy). - Q: Do I have to use dark chocolate?
No, friend! Milk chocolate is sweeter and less intense—my youngest loves it; I think it’s a bit sweet, but live your best life. - Q: Can I make these gluten-free?
Yes, I sometimes use a plain all-purpose gluten-free blend (I just follow the box instructions for swaps). But they are a bit more crumbly—let them cool fully before you dive in. Patience is not my strong suit either. - Q: Can I double the recipe?
Why not—I mean, more brownies! Use a 9x13 pan and add a little time (maybe 7-9 mins more), check with a toothpick. Don’t overthink it. - Q: What if I’m out of parchment paper?
No biggie. Grease the pan well, flour it a little. Sometimes mine still stick in the middle (a quick knife around the edges sorts it). Honestly, I’ve used a bit of aluminum foil in desperate times—crinkly brownies, but still edible!
Now, if you’re still reading, I once spent half an hour looking for my tin opener, which I never use for brownies, but for some reason thought I’d tucked in with my spatulas. (Turns out, it was in the garage. Don't ask.) The point is, baking isn’t ever as neat as those YouTube videos. That, and gingerbread brownies really do bring a bit of magic (and mayhem) to any kitchen, at least if you ask me.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- ¼ cup molasses
- 2 large eggs
- ½ cup cocoa powder
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ teaspoon baking powder
Instructions
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1Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
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2In a large bowl, whisk together melted butter, brown sugar, and molasses until smooth.
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3Add eggs and mix until fully incorporated.
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4Sift in flour, cocoa powder, ground ginger, cinnamon, cloves, salt, and baking powder. Stir until just combined.
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5Spread batter evenly in the prepared pan and bake for 28-32 minutes, or until a toothpick inserted comes out with a few moist crumbs.
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6Allow brownies to cool completely before cutting into squares. Serve and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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