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Gingerbread Brownies with a fudgy, moist center and crackly sugar top, lightly dusted with powdered sugar.

Gingerbread Brownies

Fudgy Gingerbread Brownies infused with classic gingerbread spices — cinnamon, ginger, nutmeg, cloves, and allspice. These brownies mix in one bowl, bake up with a shiny crackly crust, and taste like Christmas in every bite.
5 from 1 vote
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Course: Dessert
Cuisine: American, British
Keyword: Best gingerbread brownies recipe, Chocolate gingerbread brownies, Easy gingerbread brownies recipe, Gingerbread Brownies, Gingerbread brownies (vegan), Gingerbread brownies flouring kitchen, Gingerbread brownies from mix, Gingerbread brownies recipe flouring kitchen, Gingerbread brownies uk
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 16 brownies
Calories: 265kcal
Cost: $7

Equipment

  • 1 20cm square metal baking tin (lined with parchment)
  • 1 Large heatproof mixing bowl
  • 1 Balloon whisk
  • 1 Rubber spatula
  • 1 Parchment paper (overhanging sides)

Ingredients

Brownie Base

  • 170 g unsalted butter
  • 200 g dark chocolate - chopped
  • 200 g light brown sugar
  • 3 large eggs
  • 60 ml molasses - light or mild
  • 1 teaspoon vanilla extract
  • 140 g plain flour
  • 40 g cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Gingerbread Spices

  • 2 teaspoon ground ginger
  • 1½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice

Optional Toppings

  • Icing sugar - for dusting
  • White chocolate chips - optional
  • Crystallized ginger - chopped
  • Cream cheese frosting - optional

Instructions

  • Chop dark chocolate into small pieces. Melt butter and chocolate together using microwave intervals or over simmering water. Let cool 5 minutes.
  • Whisk brown sugar into the cooled chocolate until glossy. Add eggs one at a time, whisking well after each. Stir in molasses and vanilla.
  • Whisk flour, cocoa, spices, baking powder, and salt. Sift dry ingredients into the wet mixture and fold gently until smooth.
  • Pour batter into lined 20cm tin, smooth the top, and bake at 180°C for 25–30 minutes until edges set and center has moist crumbs. Cool fully in tin.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 55g | Calories: 265kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 95mg | Potassium: 210mg | Fiber: 2g | Sugar: 23g | Vitamin A: 310IU | Calcium: 55mg | Iron: 2.4mg