Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chocolate Gingerbread Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 90 reviews

These Chocolate Gingerbread Brownies combine rich cocoa with warm spices like ginger, cinnamon, and cloves for a festive twist on classic brownies. The addition of molasses and espresso powder enhances the depth of flavor, while the semi-sweet chocolate chips add gooey pockets of chocolate throughout. Perfect for holiday gatherings or cozy nights in, these chewy, spiced brownies are easy to make with simple ingredients and a single bowl method.

  • Total Time: 40 minutes
  • Yield: 16 brownies

Ingredients

Wet 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

Dry Ingredients

  • 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

Add-ins

  • ¾ cup (126 g) semi-sweet chocolate chips

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal of the brownies later.
  2. Mix wet ingredients: In a large bowl, whisk together the melted and slightly cooled butter, light brown sugar, granulated sugar, and molasses until the mixture is smooth and well combined.
  3. Add vanilla and eggs: Whisk in the vanilla extract and then add the eggs one at a time, fully incorporating each egg before adding the next to create a smooth batter.
  4. Combine dry ingredients: In a separate bowl, whisk together the Dutch-processed cocoa powder, all-purpose flour, ground ginger, cinnamon, ground cloves, nutmeg, baking powder, kosher salt, and espresso powder until evenly mixed.
  5. Incorporate dry into wet: Add the dry ingredients to the wet mixture and stir gently until just combined and no dry streaks remain. Be careful not to overmix to keep the brownies tender.
  6. Fold in chocolate chips: Fold in the semi-sweet chocolate chips evenly throughout the batter.
  7. Bake: Spread the batter evenly into the prepared baking pan and place it in the oven. 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.
  8. Cool and serve: Allow the brownies to cool completely in the pan on a wire rack. Use the parchment overhang to lift the brownies out of the pan, then cut into squares and serve.

Notes

  • For best texture, avoid overbaking; brownies should be moist inside.
  • Room temperature eggs help achieve a smooth, even batter.
  • The espresso powder enhances the chocolate flavor but will not make the brownies taste like coffee.
  • You can substitute semi-sweet chocolate chips with dark chocolate chips for a richer flavor.
  • Store cooled brownies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/chocolate-gingerbread-brownies-recipe/